Best Florentine Cookie Bars Recipes

FLORENTINE COOKIE BARS

Florentine Cookie Bars image

Make and share this Florentine Cookie Bars recipe from Food.com.

Provided by Scissors from Kansas

Categories Pork

Time 1h20m

Yield 96 cookie, 96 serving(s)

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2/3 cup sugar
1 egg
3 cups all-purpose flour
2 cups sugar
1 1/4 cups heavy whipping cream
3/4 cup butter, cubed
2/3 cup honey
4 cups sliced almonds
1 1/2 cups candied red cherries or 1 1/2 cups green glazed cherries
3/4 cup dried currant
1 1/4 lbs white candy coating

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
Roll dough into an ungreased 15-in.x10 in.x1 inches baking pan. Bake at 375 degrees for 7-9 minutes or until lightly browned.
Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter, and honey. Cook, stirring occasionally, until a candy thermometer reads 246 degrees( firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim.Cut lengthwise into six strips;cut each strip into 16 triangles.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on wax paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.

FLORENTINE COOKIE BARS

Florentine Cookie Bars image

Celebrate the season with these rich, chewy holiday treats. Get the whole family involved in decorating them. - Carole Sepstead, Grafton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 8 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2/3 cup sugar
1 large egg
3 cups all-purpose flour
FILLING:
2 cups sugar
1-1/4 cups heavy whipping cream
3/4 cup butter, cubed
2/3 cup honey
4 cups sliced almonds
1-1/2 cups red and/or green candied cherries
3/4 cup dried currants
GARNISH:
1-1/4 pounds white candy coating, coarsely chopped

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle., Roll dough into an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-9 minutes or until lightly browned., Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter and honey. Cook, stirring occasionally, until a candy thermometer reads 246° (firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust., Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight., Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim. Cut lengthwise into six strips; cut each strip into 16 triangles., In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on waxed paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.

Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 28mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.