• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).Find a 9x9 baking pan with parchment paper, letting the paper be long on two sides to create handles that will enable you to lift out the bars when they are done being baked.

Crust

• In a saucepan over low to medium heat, melt the butter. Once the butter has melted, remove from the stove or turn off the heat and add the remaining ingredients to the saucepan and stir until well combined. You will find a mixture that is thick and sticky. That is perfect!
• Put the crust mixture into the prepared baking pan. Using your fingers spread out evenly from corner to corner so that the entire floor of the pan is covered. You may use plastic wrap to place on the base and then place a glass bottom dish to flatten the base gently. But don't be afraid to get your fingers dirty.
• If you used plastic wrap to flatten (and the glass pan), remove and bake the crust that is now evenly distributed. Bake for 12-15 minutes until the base is slightly firm.

Topping

• While the crust is baking, make the topping. Using the same saucepan, place the butter over a low-medium heat to melt. Add the ingredients - almonds, candied ginger, honey, salt, and vanilla extract. Stir only enough to combine the ingredients.
• Once the crust is done baking, spread the topping evenly over the crust and bake until the topping is dark brown and sizzling, 12 to 15 minutes. Do not be tempted to underbake as you want the almonds to be crunchy and crispy.
• Once done baking, let cool completely then remove from the pan by lifting the parchment handles you have made that run underneath the crust. Then cut into small squares for a simple and delicious two bite dessert.
• You may store in an airtight container for up to a week.