Honeycomb Bars

kaci · July 18, 2009, 9:33pm

Honeycomb Bars

Makes 24 bars

You probably didn’t even know you needed this bar, Well, wait until you taste it. The honeycomb bar is not exactly common, nor does it have an immediately recognizable taste, but that’s what makes this truly uncategorizable bar so wonderful. Almonds and dried cherries are encased in an orange-honey glaze and baked in a buttery sweet tart dough. We’re convinced that these bars, equally delicious for breakfast or dessert, will become part of your permanent repertoire.

Sweet tart dough freezes well. Make a double batch of the dough, wrap half of it tightly in a double layer of plastic wrap, and freeze it for future use.

For the sweet tart dough
1/2 cup unsalted butter, softened
1/2 cup sugar
2 teaspoons heavy cream
1 large egg yolk
1 teaspoon unsalted butter, softened
1 1/2 cups all-purpose flour
Pinch of salt

For the honeycomb bar filling
3/4 cup dried cherries, chopped
1/3 cup diced candied orange peel
2 tablespoons cake flour
Pinch of salt
1 1/3 cups sugar
1 1/4 cups heavy cream
1/3 cup honey
1/2 cup unsalted butter
Shot of brandy or bourbon
2 1/2 cups sliced almonds, toasted

Make the sweet tart dough

In the bowl of an electric mixer fitted with
the paddle attachment, cream the butter and sugar until combined.
In a small bowl whisk together the heavy cream, egg yolk, and vanilla.
Add this to the butter and sugar mixture and beat until incorporated. Scrape
down the bowl and add the flour and salt until just combined.
Turn out the mixture onto a lightly floured surface and form into an
oblong disk. Wrap the disk tightly in plastic and refrigerate for 30
minutes.
Preheat the oven to 350°F (175°C). Butter the sides and bottom of a
9-by-13-inch glass or light-colored metal baking pan.
Roll out the dough into a large rectangle roughly the shape of the pan.
Transfer the dough to the pan, and press into the bottom of the pan (do not
press up the sides). Don’t worry if you aren’t able to roll out a perfect
crust. The dough is quite forgiving and can be pressed, in pieces, into the
pan by hand.
Cover the dough with a sheet of parchment paper. Place dried beans or pie weights over the dough and bake for 10 minutes. Remove the beans and
parchment paper and bake for another 5 minutes. Transfer from the oven to a cooling rack. Keep the oven on while you make the filling.

Make the honeycomb bar filling 1. In a medium bowl, toss together the dried
cherries, orange peel, cake flour, and salt. Set aside.

In a large saucepan over medium heat, stir together the sugar, heavy
cream, honey, and butter. Clip a candy thermometer to the side of the pan
and bring the mixture to the soft ball stage, approximately 240°F (116°C) .
Do not stir the mixture while it is coming to this stage.
Once the mixture reaches 240°F (116°C) , add the brandy and remove from the heat.
Fold the dry ingredients and the almonds into the hot sugar mixture and
pour the mixture into the sweet tart crust. Spread the filling evenly, and
smooth the top.
Bake for about 15 minutes or until the bar is golden and bubbly. Remove
from the oven and allow to cool completely before cutting.
Bars can be stored at room temperature, covered and sealed, for up to 4
days.