Almond Praline Bars
By Karen Harris, Alaska Garden Gate B&B
Requested over and over, this is an simple recipe that looks like you baked little miracles. Crunchy, sweet, and sticky, too.
1 c. butter
1 1/2 c. brown sugar, packed
1/2 t. baking soda
1 t. vanilla
3 c. flour
1/4 c. white sugar
1/2 c. butter
1/2 c. coarsely chopped then roasted almonds
Heat oven to 350 degrees. In a small saucepan, melt 1 c. of butter and add in brown sugar. Bring to a boil, stirring constantly. When it reaches Soft Boil stage (coats the back of a spoon), add in the baking soda and vanilla and boil an additional 2 minutes.
While you're heating and making the filling, cut together floor, white sugar and 1/2 c. butter into a shortbread. Press flaky dough into the bottom of an 11x13" pan. Pre-bake that for 7-10 minutes until lightly browned and risen slightly. Also coarsely chop the almonds and roast for just a few minutes in the oven. After taking them out of the oven, when the shortbread crust comes out, sprinkle the almonds over the crust. When the filling has reached the correct consistency, pour it while hot over the crust and almonds. Let it rest at room temperature or in a slightly cool room until the dessert is cooled. It will cut smoothly when cooled.