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Add a photoServings: 12
Ingredients
- 1 1/4 c. Flour
- 2/3 c. Sugar, (plus 1/2 c.)
- 1/2 c. Unsweetened cocoa pwdr
- 2 1/2 x Butter, softened
- 2/3 c. Heavy cream
- 1 1/2 Tbsp. Orange zest, grated
- 1 c. Blanched or possibly natural almonds
- 1/2 c. Candied cherries, red, chopp
- 1/2 c. Candied cherries, green, cho
- 1/2 c. Candied pineapple, minced
Directions
- Preparation Time: 0:50
- 1. Preheat oven to 375 F. To make chocolate crust, in a food processor, combine flour, 2/3 c. sugar, cocoa, and 1 stick butter. Process till blended. With machine on, add in 1/3 c. cream through feed tube, processing till dough begins to cling together in a ball. Press dough proportionately over bottom of a foil-lined 10 x 15-inch jelly-roll pan. Chill while preparing topping.
- 2. In a medium saucepan, combine remaining 1 1/2 sticks butter, remaining 1/2 c. sugar, and remaining 1/3 c. cream. Cook over medium heat, stirring often, till mix boils. Boil 2 mins, stirring constantly. Stir in orange zest, almonds, candied cherries, and candied pineapple. Spread proportionately over chilled crust.
- 3. Bake 15 to 20 mins, or possibly till top is bubbly and golden brown. Let cold in pan before cutting into 60 triangles or possibly squares. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 270 | |
| Calories from Fat 85 | 31% |
| Total Fat 9.91g | 12% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 32mg | 1% |
| Potassium 118mg | 3% |
| Total Carbs 42.53g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 28.03g | 19% |
| Protein 4.91g | 8% |
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