Bee Sting Bars
Buttery shortbread is stopped with a sticky sweet honey almond topping for these easy Bee Sting Bars.
Shortbread rocks.
Plain and simple.
Especially when you top it with a honey almond topping, which gives this bar its name.
It’s a spin off a German cake called Bienenstich (bee sting).
I created this recipe after I fell in love with a little bakery called Baked & Wired that had a similar goodie. My first project when I got home? Recreate it.
Here it is:
Make a standard shortbread dough by creaming butter and sugar, then adding flour until the dough is crumbly:
Press it out into an 8×8 pan:
Combine all almond syrup ingredients in a saucepan, and bring to a full boil:
Pour the almond topping on top of the shortbread and bake. Cut into squares and enjoy!
Bee Sting Bars
Ingredients
For the Shortbread:
- 12 tbsp unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 8.5 oz flour, by weight (1.75 cups, measured)
For the almond topping:
- 6 tbsp butter
- 3 tbsp sugar
- 2 tbsp honey
- 2 tbsp amaretto
- 1 tsp vanilla extract
- 1.25 cups sliced almonds
Instructions
- Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
- Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F.
- Combine all almond topping ingredients in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat.
- Pour the almond topping on top of the shortbread and bake for 20 minutes. Let it cool in the pan, then cut it into squares. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
44 Comments on “Bee Sting Bars”
Hello I am obsessed w these bars after having them at a local bakery by a different name. Just wondering- the liquor meaning alcoholic? Or syrup?
Thanks!!
My shortbread was not cooked after 20 minutes. Methinks it needed some time in the oven before the almond mixture was added.
I fell in love with these bee stings at Baked and Wired years ago and always wanted to recreate them at home (I no longer work in Georgetown, so it is too far to drive to B & W). This recipe is as close as anyone could get. Well done!!
These were absolutely delicious and so easy and quick to make. Something new for me to share with friends! This will be in my rotation of sweet gifts, thank you for posting.
My mom used to make a poor mans bee sting cake we can not find it we have some what of a recipe it has a bar cake no nuts or filling it had farmers cheese in it ?the top of cake has pores i it ?
How long do these last once baked? Have you ever frozen after baking? I want to make for Xmas as gifts.
Hi Miriam, I think these would freeze well after baking, just make sure to wrap them tightly and then put into an airtight container. I wouldn’t keep them for more than a couple days at room temp, otherwise.
I went to Baked & Wired for the first time yesterday–a colleague had brought in their cupcakes for my bday. I decided to try the “Bee Sting” bars, which were great. Glad you posted a recipe for them–looking forward to making them!
Loooooove Baked & Wired!! These aren’t exactly the same, but are similar.
My husband and I had these bars at the bakery and loved them so I had to try this recipe. These were so good and tasted a lot like the ones there! So easy to follow. Everyone loved them 🙂
Love Love Love these, I substitute maple extract for the amaretto. LOVE!
YUM!! Glad you enjoyed =)
Not a fan of Amaretto…I know it’s hard to believe. What would be a good substitution?
Did you know that most amarettos are actually made from apricot pits, not almonds? So maybe that’s not so ridiculous you don’t like it! haha. Anyway, I’m going to assume you don’t like almond extract either (that would be the next closest substitute). I would suggest just doing 1 tbsp of vanilla extract instead.
I was in Georgetown yesterday and had this delicious treat. It’s the reason I came to the Internet searching for it:) Thank You!!
I was wondering what ‘d be looking at here. Love almonds. Love shortbread. Love honey. Bees, keen away!
Oh la la, another must make recipe of yours, thanks!
🙂 Mandy
Oh my! These look delicious. I love all of the almonds there in the end. It makes me giddy!
These are delightful, and love the name 🙂
Yum! God, that looks heavenly!