Bee Sting Bars

1. Prepare Shortbread Base

Preheat your oven to 350°F (175°C). Prepare an 8-by-8-inch baking pan by coating it with nonstick spray and lining it with parchment paper, leaving some overhang on the sides for easy removal later. To make the shortbread base, combine the flour, kosher salt, granulated sugar, unsalted butter, and vanilla extract in a food processor. Process the mixture for about 30 seconds, until the butter is fully incorporated and the mixture resembles fine crumbs. Press the dough evenly into the prepared baking pan and bake for 15 to 18 minutes, until it turns a light golden color.

2. Make Almond-Honey Topping

While the base is baking, start on the almond-honey topping. In a medium saucepan, melt together the unsalted butter, granulated sugar, mild-flavored honey, heavy cream, and kosher salt over medium heat. Allow the mixture to simmer for about 3 to 5 minutes, until the mixture darkens slightly. Stir in the lightly toasted, thinly sliced almonds, ensuring they are well coated with the caramel mixture.

3. Finish and Bake

Once the shortbread base is ready, carefully dollop and spread the almond-honey mixture evenly over it. Return the pan to the oven and bake for an additional 15 to 20 minutes, until the topping is a uniform golden color. Allow the bars to cool completely in the pan. Use the parchment paper sling to lift them out, then cut into 12 to 24 triangular bars with a sharp knife. A light sprinkle of flaky sea salt on top will enhance the flavors.