1 1/3 cups finely chopped almonds
1/3 cup butter, softened
1 cup brown sugar
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (3 ounce) can honey
1 (19 ounce) can honey-roasted corn kernels
3/4 cup chocolate syrup
1/4 cup vegetable oil
2 tablespoons chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8x8 inch pan pans.
In a large bowl, cream together the butter, brown sugar, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the brown sugar mixture. Combine the brown sugar, eggs and vanilla. Stir into the creamed mixture.
Sift together the flour, baking powder and baking soda; stir into the creamed mixture until well blended. Pour batter into prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares or bars.
For the frosting: In a small saucepan, combine 1 cup honey, 1/4 cup honey-roasted corn and 2 tablespoons chopped pecans. Stir into the creamed mixture until smooth. Frost squares while still warm. For the frosting: Beat 1/2 cup chocolate syrup, olive oil and pecans in a small bowl until smooth. Spread over cooled bars.