Top | Candy and Snacks
(recipe, Caroline Cummins)
This recipe comes from a 1994 collection titled Northwest Favorites, by the University of Washington Alumnae Board. It's a holiday classic: a soft, shortbready bottom layer topped with a chewy, caramelly glaze stuck all through with crunchy sliced almonds. You'll need a special pan — a 10-by-15-inch jelly-roll pan — to make these bars. If the pan isn't nonstick, line it with enough parchment paper to overhang the ends, so you can lift the cooled bars out of the pan before cutting them. Otherwise, use a wooden or flexible spatula to pop the bars out of the pan in one solid piece, then carefully slide them on a cutting board. This recipe makes two dozen 2-inch bars, although given the high butter content — an entire pound of butter — you may wish to cut the bars smaller. The bars will keep in a sealed container for a few days at room temperature.
Don't bother trying to slice or otherwise chop the almonds yourself; just buy presliced almonds in bulk at the grocery store.