Connections Jan 2015 - Page 79

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