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Caramel Cinnamon Bars with Meringue Glaze

4 star rating
 

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Submitted by: Suzy Horvath

 

These diamond-shaped bars are made with butter, brown sugar, egg yolks, cinnamon and honey liqueur. They're spread with a meringue, sprinkled with nuts and dusted with additional cinnamon before baking.
 

Ingredients

  • 1 cup butter
  • 1 cup packed brown sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 1 tablespoon Baerenjaeger Honey Liqueur (or your favorite liqueur flavor)
  • 2 cups sifted all-purpose flour
  • 1 tablespoon plus 1 teaspoon cinnamon, divided
  • 1/4 teaspoon salt
  • 3/4 cup confectioners sugar
  • 1 cup pecans or walnuts, chopped

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Method

Pre-heat oven to 350F. Beat butter and brown sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each yolk. Add vanilla and liqueur. Combine and stir in the flour, the 1 tablespoon cinnamon, and the salt with a big wooden spoon. Spread dough (it's very thick) in a 15x10x1-inch jellyroll pan. Beat the egg whites until they are just beginning to get thick, not stiff. You want them kind of loose, to get the right texture here. Beat in the confectioner?s sugar. Spread this over the dough. Sprinkle nuts evenly over the meringue. Dust the top with the 1 teaspoon cinnamon. Bake at 350F for 30-35 minutes. When done, cut into diamonds with a large sharp knife. Set on wire racks to cool.

 

Notes: Great for the holidays!

 

Number of Servings: 24 bars

 

Submitted by: Suzy Horvath ()

 

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