Yields:
14 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
50 Mins
Total Time:
1 Hr
The history of Bee Sting Bars can be traced back to Germany, where the dessert is known as “Bienenstich.” The literal translation of Bienenstich is “bee sting.” Legend has it that the creation of Bienenstich is associated with medieval bakers in the German town of Linz. According to folklore, the town faced an invasion, and the bakers used bee hives as weapons to fend off the attackers. As a gesture of gratitude for their ingenious defense, the townspeople created the Bienenstich dessert, symbolizing the bees that played a crucial role in their victory.
Ingredients
Adjust Servings
- For the Almond Topping:
Instructions
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Place the pan on the stove over medium heat and add the almond slices in a single layer. Stir the almond slices frequently using a wooden spoon to prevent burning. This process usually takes 3-5 minutes. Once the almond slices turn a golden-brown color, transfer them to a plate.
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Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
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In a bowl, combine the flour, butter, sugar, salt and vanilla extract for the base. Mix until crumbly. Press the mixture evenly into the bottom of the prepared pan.
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Bake the base of the bee sting bars in the preheated oven for 15-18 minutes, or until it turns golden brown. Remove from the oven and let it cool slightly.
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In a saucepan, melt the butter, heavy cream, sugar, and honey for the almond topping. Let it cook for 2-3 minutes or until the butter is melted, then remove from the heat. Stir in the vanilla extract and sliced almonds. Spread this mixture evenly over the baked base of the bee sting bars.
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Bake for an additional 15-20 minutes or until the almond topping is golden brown. Keep an eye on it to prevent burning. Let the bars cool completely and cut them into your preferred shapes and enjoy.
