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Bee Sting Bars Recipe
|Firm butter/Firm margarine||1⁄2 Pound (1 Cup)|
|Sugar||3⁄4 Cup (12 tbs)|
|Chopped almonds/Slivered almonds||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
Serving size: Complete recipe
Calories 3982 Calories from Fat 2332
% Daily Value*
Total Fat 261 g401.5%
Saturated Fat 123.5 g617.7%
Trans Fat 0 g
Cholesterol 702.2 mg
Sodium 1386.7 mg57.8%
Total Carbohydrates 374 g124.7%
Dietary Fiber 24.4 g97.5%
Sugars 182.3 g
Protein 59 g118.9%
Vitamin A 118.8% Vitamin C 0.25%
Calcium 125.5% Iron 94.4%
*Based on a 2000 Calorie diet
Bring to a rolling boil over medium-high heat, stirring; set aside.
In a mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder, and salt.
Cut remaining 1/4 cup butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain.
Add egg and mix with a fork until dough holds together.
Press dough evenly over bottom of an un-greased 10 by 15-inch rimmed baking pan.
Pour almond mixture over dough, spreading evenly.
Bake in a 350° oven for 20 to 25 minutes or until topping is deep golden.
Let cool in pan on a rack.
Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles.