Our latest Twitterbake from Nick Malgieri’s Bake! was chosen by Abby, although I think she may have been channeling Kayte, who has been talking about this recipe since she got the book. Once I tasted them, I knew why. These bars were so good!
To make these bars, I began by mixing up a recipe of sweet pastry dough, which is simply flour, sugar, baking powder, salt, butter, and eggs pulsed together in the food processor. I made the dough the day before I planned to bake the bars, wrapped it well in plastic wrap, and put it in the fridge.
The next day, I took the pastry dough out of the refrigerator, whacked it a few times with a rolling pin to soften it, then rolled it out to fit the pan. I transferred the dough to the pan, which I had prepared by lining with buttered parchment paper. After pressing the dough into the pan and trimming the top, I put the pan in the refrigerator to chill while I made the filling.
The filling was easy to make. I melted butter in a pan, added sugar, brown sugar, corn syrup, and salt, then stirred in cream. I cooked the mixture for a minute, then added the almonds. After stirring everything together, I dumped it into the prepared crust and spread it around.
I baked the bars for about 30 minutes, until the crust was done through, the syrup bubbling, and the almonds well toasted. I cooled the bars on a rack for an hour, then unmolded them from the pan, peeled away the parchment, and cut the bars into 2-inch squares.
The bars were wonderful — tender, moist, slightly chewy, with a nice, toasty crunch from the slivered almonds. The whole family enjoyed them, which was a good thing. Otherwise, I might have eaten them all myself.