Baked Honeycomb Bars

We're having a late Valentine's Lunch for friends on Sunday, so I'll post about that soon...planning it now, sifting through menus...my favourite part, almost!

But today, I wanted to let you have another fabulous recipe from my other baking book of the moment:

the wonderful Baked - New Frontiers in Baking. Even though I've had it for a while now, this book still inspires me every time I pick it up!

For our local coffee shop this morning, I made a tray of Honeycomb Bars...luckily, when I cut them up there were some 'rough edges' that I got to try....oh wow! had to eat ALL those trimmings with a cup of strong black coffee at break time! So I wanted to share it with you here - although I strongly recommend hat you buy the book too if you don't have it already, it will transform your baking!

Honeycomb Bars

{from Baked - New Frontiers in Baking by Matt Lewis & Renato Poliafito}

For the base:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup sugar

2 tsp heavy (double) cream

1 large egg yolk

1 tsp vanilla extract

1 1/2 cups all purpose (plain) flour

pinch salt

Cream the butter & sugar until combined. In a small bowl, whisk together the egg yolk, cream & vanilla. Add this to the butter & sugar mixture and beat until combined. Scrape down the bowl and add the flour & salt until just combined. Turn out onto a lightly floured surface & form into an oblong disc. Wrap tightly in plastic wrap & refrigerate for 30 mins. ** {I actually skip this step....it seems to work out fine, but you may want to follow the recipe exactly!}**

Preheat oven to 350 degrees (180c). Butter the bottom & sides of a 9 x 13" glass or light coloured metal baking pan {I just lined mine with baking parchment paper}

Transfer the dough to the pan & press into the bottom (not up the sides) Bake blind for 10 mins (ie. cover the dough with a sheet of parchment paper & weight with dried beans or pie weights) Remove weights & paper and bake for another 5 mins. Remove from the oven & cool while you make the filling.

Filling:

3/4 cup dried cherries, chopped

1/2 cup diced, candied orange peel

2 tbsp cake flour

1 1/3 cups sugar

1 1/4 cups heavy (double) cream

1/3 cup honey

1/2 cup (1 stick) unsalted butter

shot of brandy or bourbon (optional but good!)

2 1/2 cups sliced (flaked) almonds, toasted

{I also used 1/2 cup dried cranberries}

In a medioum bowl, toss together the dried fruits & cake flour.

In a large saucepan, over medium heat, stir together the sugar, cream, butter & honey. Bring the mixture to a slow boil & simmer to the soft ball stage (approx 240 degrees f on a candy thermometer) Don't stir the mixture while it's getting to this stage.

Add brandy/bourbon if using and remove from the heat.

Fold the dry ingredients & the almonds into this hot sugar mixture and pour onto the sweet tart crust....

smooth the top and bake for about 15 minutes until the top is brown & bubbly (you may need to rotate the pan halfway through).

Remove from the oven & allow to cool completely before cutting. I like to leave them overnight to really firm up! The can be stored for up to 4 days, covered and sealed at room temperature.

There we have them....beauteous, delicious Honeycomb Bars. I hope you make them and enjoy them as much as my customers have today (& me, of course ;-) )

Enjoy xox