Pine nut caramel bars

1 servings

Ingredients

Quantity Ingredient
¾ cup Unsalted butter; room temperature (1
; 1/2 sticks)
⅓ cup Sugar
2¼ teaspoon Grated lemon peel
1½ cup All purpose flour
¼ cup Cornstarch
¼ teaspoon Salt
6 tablespoons Unsalted butter; (3/4 stick)
6 tablespoons Firmly packed dark brown sugar
¼ cup Honey
1¾ cup Pine nuts; (about 8 1/2 ounces)
1½ tablespoon Whipping cream

Directions

PASTRY

TOPPING

For pastry:

Preheat oven to 350F. Line 8-inch square glass baking dish with foil. Using electric mixer, beat butter in large bowl until light. Add sugar and lemon peel and beat until light and fluffy. Mix flour, cornstarch and salt in small bowl. Add to butter mixture and mix until beginning to gather together. Press dough over bottom and 1 inch up sides of prepared dish.

Pierce dough all over with fork. Bake until beginning to color, about 35 minutes. Remove crust from oven; maintain oven temperature.

Topping:

Combine butter, packed dark brown sugar and honey in heavy medium saucepan.

Whisk over medium-high heat until mixture comes to boil. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir in pine nuts. Remove from heat; stir in whipping cream.

Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool completely in pan on rack. Remove from pan, using foil as aid. Cut into squares. (Can be prepared 2 days ahead. Store in airtight container.) Makes 16.

Bon Appetit June 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes