Florentine Bars

Cooking time: 50 minutes plus cooling time.
Preheat the oven to 375 degrees. In a large bowl, whisk together the salted butter and 1/2 cup sugar until light and fluffy. Add the egg and egg yolk and beat until smooth. Gradually add the flour and mix well (the dough will be very soft). Transfer to floured 16-by-11-inch parchment paper. Using a floured rolling pin, roll out the dough to parchment size. Cut off the protrusions, then transfer the dough (on parchment) to a large baking dish with sides. Bake until golden brown, about 12 minutes. Remove from the oven (leave on) and set aside.In a medium saucepan over medium heat, combine the unsalted butter, remaining 1 1/4 cups sugar, honey, and cream. Cook the mixture, stirring frequently, until the temperature on the candy thermometer reaches 250°. Remove the pan from the heat and add the almonds, raisins, apricots and cherries.Using a spatula, gently spread the warm topping over the shortbread dough. Bake until the filling is caramelized and the almonds are lightly browned, about 10 minutes. Remove from the oven; while they are still warm, cut into 2 pieces. squares. Allow to cool completely.Note: A nutritional analysis is provided for each bar.