- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 6 Tbsp unsalted butter, at room temperature
- 2/3 cup sugar
- 1/3 cup heavy cream
- 3 Tbsp honey
- 1 cup blanched, sliced almonds
- 1/2 cup chopped hazelnuts
- 1/4 cup all-purpose flour
- 2 oz semisweet chocolate, melted
Position a rack in middle of oven and preheat to 350°. Grease a 9” by 13” pan with cooking oil spray, line bottom with parchment paper, and spray paper.
To make the crust, in a bowl, combine flour and salt.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and blend until creamy, about 2 minutes. Add sugar and beat until light and fluffy, about 3 minutes. Add vanilla and mix until blended. Add flour mixture, mixing just until combined.
Transfer dough to pan and pat it into a flat, even layer on bottom. Bake until just beginning to turn very light golden brown along edges, about 20 minutes.
Meanwhile, make the filling. In a saucepan over medium heat, add butter, sugar, cream, and honey. Attach a candy thermometer to saucepan; once butter has melted, stir to incorporate, then increase heat to medium-high and cook until 235°, about 10 minutes. Remove from heat, add nuts and flour and stir to combine.
Pour filling over partially baked crust. Return to oven and bake until filling is bubbling and lightly golden, about 20 minutes. Transfer pan to a wire rack to cool completely.
To make the topping, drizzle chocolate across filling. Refrigerate to set chocolate. Cut into 40 bars, then layer bars between sheets of parchment paper and refrigerate for up to 1 week. Bring to room temperature before serving.