A menagerie of tastes and textures, these chewy, candy-like bars are great for either an elegant or casual holiday celebration.
FOR THE CRUST, BEAT
- 1 ½ Sticks unsalted butter, softened (12 Tbsp.)
- 3 Egg yolks, room temperature
- ¾ cup Packed dark brown sugar
- 2 tsp. Minced orange zest
- 1 cup All-purpose flour
- ¼ tsp. Table salt
THE FILLING, HEAT
- 6 tbsp. Unsalted butter
- 1 cup Granulated sugar
- ⅓ cup Heavy cream
- ¼ cup Honey
- 1 cup Sliced almonds
- ¼ cup Dried cranberries
- ¼ cup Dried tart cherries
- 1 tbsp. Minced orange zest
- ½ cup Semisweet chocolate chips, melted
- Preheat oven to 350°.
- For the crust, beat 1½ sticks butter and egg yolks in a stand mixer with paddle attachment until combined, 3–4 minutes.
- Add brown sugar and 2 tsp. zest; beat until light and fluffy. Add flour and salt and blend just until incorporated.
- Coat an 8½×12-inch baking sheet with nonstick spray, line with parchment paper, and coat paper with nonstick spray.
- Spread crust onto prepared baking sheet with an offset spatula. Bake crust until golden, about 15 minutes; transfer from the oven to a cooling rack.
- For the filling, heat 6 Tbsp. butter, granulated sugar, cream, and honey over medium until sugar dissolves; bring to a boil. Cook mixture until it reaches 240° on a candy thermometer, about 5 minutes. Remove from heat and stir in almonds, cranberries, cherries, and 1 Tbsp. zest.
- Spread filling over crust and bake 15 minutes; cool on a rack. Chill bars until ready to cut.
- Remove bars from baking sheet, loosening sides using a bench knife. Peel off parchment paper. Cut bars into 24 triangles using a large chef’s knife.
- Drizzle chocolate over bars.
- The filling needs to reach soft-ball stage, about 240 degrees — a candy thermometer lets you know when you’ve reached it