These never last very long, they are on everyone's
list of favourites, because of this I usually double
the recipe and use a 15" x 11" jelly roll pan.
When making squares if you line the pan with foil
with the extra hanging over the edge, you can lift
the squares out when cool. This makes it easy to cut
the squares evenly. I usually trim the edges first
(my husband loves the trimmings).
Ingredients
1 cup (240ml) flour
2 tablespoons (30ml) brown sugar
1/2 cup (120ml) cold butter, cubed
Topping
1/4 cup ( 60ml) butter
1 cup (240ml) brown sugar
2 tablespoons (30ml) maple syrup
I 1/4 cup (300ml) sliced almonds
1 teaspoon (5ml) vanilla
1/4 cup (60ml) whipping cream, or
evaporated milk
Instructions
Preheat oven to 325° F. (165ºC.)
Prepare a 9"x9" by spraying or lining with
foil with ends extending over the sides of the
pan.
Combine flour, sugar and cubed butter in a
food processor (or with two knives) until it
looks like coarse crumbs. Press into
prepared pan. Bake for 15 minutes.
Raise oven temperature to 350ºF. (180ºC.)
Topping
Combine 1/4 cup butter, brown sugar,
maple syrup, sliced almonds, and whipping
cream in a saucepan. Boil f