Bee Sting Bars FOR THE SHORTBREAD:
¾ c. unsalted butter, at room temperature ½ c. sugar ½ tsp. vanilla extract ¼ tsp. salt 1¾ c. flour
FOR THE ALMOND TOPPING: 6 tbsp. butter 3 tbsp. sugar 2 tbsp. honey 2 tbsp. Amaretto liqueur 1 tsp. vanilla extract 1¼ c. sliced almonds
MAKES: 40-50 WEDGES
Directions: 1. Make the shortbread by creaming together butter and sugar. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. 2. Press it into the bottom of two pie pans. 3. Refrigerate for 30 minutes. 4. Preheat oven to 350 degrees F. 5. Combine all almond topping ingredients in a saucepan, and bring to a full boil over medium-high heat. Let it cook for 2 minutes, then remove from the heat. 6. Pour the almond topping on top of the shortbread and bake for 20 minutes. Let it cool in the pan, then cut it into 1-inch wedges. Enjoy!
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