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Florentine Bars

Florentine Bars

4.75 from 4 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Servings 10 -12 servings


Shortbread Crust

  • 1 ¼ cups (210g) all purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, cold

Caramel Topping

  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (76ml) water
  • 1 tablespoon corn syrup
  • 6 tablespoon unsalted butter, room temperature
  • 1/4 cup (84ml) honey
  • 1/2 cup (114ml) heavy cream
  • 1 teaspoon orange zest
  • 2 cups (172g) sliced almonds, toasted
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (70g) bittersweet chocolate, chopped


  • Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
  • In the bowl of a food processor, place the flour, sugar, and salt, and pulse to combine.
  • Add the butter and pulse until the mixture begins to form clumps.
  • Press the dough into the prepared pan, then level and smooth it with a bench press or measuring cup. Chill the crust for 10 minutes.
  • Bake for 25-30 minutes, or until the shortbread is pale golden. Let cool completely.
  • In a medium saucepan, combine the sugar, water and corn syrup. Stir just to mix. Bring to a boil and heat until the mixture reaches 350F on a candy thermometer, or is amber in color.
  • Remove from the heat, and whisk in the butter and the honey. Be careful as it will steam and bubble.
  • Place back onto the heat and bring the mixture to a boil. Add the heavy cream and the orange zest.
  • Cook the mixture until it reaches 250F on a candy thermometer.
  • Remove from the heat and add the almonds (and any other fruit or nuts you wish to add).
  • Immediately pour the caramel mixture over the shortbread crust, using a spatula to smooth out the mixture.
  • Bake the bars until the caramel begins to bubble, about 15-18 minutes.
  • Let the bars cool completely. Run a knife or spatula around the pan between the parchment and pan to loosen any caramel that may have escaped.
  • Remove the bars from the pan. Cut into bars or squares.
  • Melt the chocolate in the microwave at 30 second increments until melted and smooth.
  • Transfer the chocolate to a piping bag or a zip top bag and drizzle the bars with chocolate. You can also drizzle the chocolate with a fork.
  • Let the chocolate firm up before serving. Serve at room temperature.
Keyword caramel bars, florentine bars, florentines, nuts, shortbread crust
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