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Honey-Hazelnut Triangles

1 14 cups butter, softened
34 cup confectioners' sugar
1 egg
2 cups flour
12 cup honey
12 cup brown sugar
14 cup heavy cream
1 tablespoon vanilla
1 34 cups hazelnuts, chopped and toasted


Heat oven to 350F Line a 13x9-in baking pan with nonstick foil, letting foil extend above pan at both ends. Beat 3/4 cup butter, sugar and egg in a large bowl with a mixer on medium speed until blended. On low speed, beat in flour until blended. With floured fingers, pat dough evenly over bottom and 1/2-in up sides of pan. Bake 20-23 minutes until edges are lightly browned. Leave oven on. Meanwhile, make topping. Melt 1/2 C butter in a saucepan. Over low heat, add honey, brown sugar, cream and vanilla, stirring until blended and sugar dissolves. Off heat, stir in nuts. Pour over hot crust. Bake 20-25 minutes until topping is bubbly and deep golden. Cool completely in pan on a wire rack. Lift foil by ends to cutting board. Cut in 4 rows lengthwise and 6 crosswise to make 24 bars. Cut each bar in half diagonally to make triangles.

Source: www.food.com