Holiday Jewel Bars
(Makes one 15 x 10-inch pan)

Very chewy, and rich with the flavor of honey, these bars are a nice addition to a holiday cookie tray. Cut them into diamond shapes for a lovely appearance. You can use your choice of dried fruits, as long as they aren’t brittle (like banana chips) or mushy.  They are also delicious with some candied orange peel mixed in with the fruit.

For the base:

1/2 cup granulated sugar
1 cup unsalted Plugra butter, at cool room temperature
1/2 teaspoon salt
2 eggs graded large
1 teaspoon freshly grated orange zest
3-1/2 cups unbleached all purpose flour

For the Topping:

1/2 cup unsalted Plugra butter
1/2 cup mild flavored honey, like orange blossom
1/2 cup granulated sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated orange zest
1 cup sliced almonds (skins on)
3/4 cup chopped assorted dried fruits (choose from cherries, apricots, golden raisins, cranberries, pears, dried plums, currants or other similar fruits)
M&M semisweet mini baking pieces in colors of your choice, as garnish

Preheat a conventional oven to 350 degrees, or a convection oven to 325 degrees and arrange the oven racks so there is one at the center of the oven. Butter a 15 x 10-inch baking pan (cookie sheet with sides, or jelly roll pan).

Beat the sugar, butter and salt on medium high speed for 2 minutes, until fluffy and light in color. Add the eggs and the zest and beat until smooth, about 2 minutes. Add the flour, blending on low speed for about 30 seconds, until the dough holds together. Press the dough into the prepared pan, forming a 1/4-inch rim around the edges. Bake 25 minutes, until light brown. Remove the pan from the oven and place on a wire rack.

Ten minutes before the crust is done, melt 1/2 cup butter in a medium saucepan. Add the honey, 1/2 cup sugar, the cream and the vanilla. Bring the mixture to a boil and boil gently for 5 minutes, stirring occasionally. Remove the pan from the heat and add the chopped dried fruits, the zest and the nuts, stirring to evenly mix the ingredients. Pour the mixture over the hot, baked crust, spreading it evenly. Return the pan to the oven for 10 minutes. The topping will be bubbling. Remove the pan and set it on a wire rack to cool. While it is still hot, sprinkle a few holiday-colored baking M& M’s over the top. When cool, cut it diagonally into bars. Store the bars, separated by wax paper, in an airtight container for up to 3 days.

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