Saturday, December 28, 2013

Peanut Florentine Slice

Lightly adapted from Use Real Butter

Base:
1/2 batch (550 grams) butter cookie dough
Filling:
1 cup light corn syrup
3/4 cup packed light brown sugar
2 tablespoons butter
1 teaspoon vanilla
2 eggs, beaten
2 cups toasted or roasted chopped peanuts
Topping:
3 tablespoons semi sweet chocolate, melted

1. Preheat oven to 350°F and line a 9x13" baking pan with parchment paper, leaving over hang for easy removal. Roll out the butter cookie dough and fit into the pan, pressing dough 1" up the sides of the pan.
2. Bake cookie crust until golden about 10-12 minutes. Place pan on a wire rack to cool and prepare the filling. In a  saucepan over medium heat mix together corn syrup, brown sugar, butter, and vanilla, until melted and thickened.
3. Continue to stir mixture over medium heat until bubbles form around the edges. Remove from heat and let cool for 10 minutes, stirring occasionally. Whisk in beaten eggs, stirring vigorously. Stir in peanuts.
4. Pour mixture over top of the cooled base. Bake at 325°F for 35-45 minutes or until the filling is lightly bubbling on the sides and is firm in the middle.
5. Cool completely before cutting to allow the mixture to firm up. Slice into squares or diamonds and then drizzle with the melted chocolate. Allow the chocolate to set and then serve & enjoy!

Makes 18 bars.


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