3/4 C chilled unsalted butter, cut into 1/2 inch pieces
Topping -
1-1/4 C brown sugar
1/2 C corn syrup
1/4 C unsalted butter
4 C chopped pecans
1/2 C whipping cream
2 tsp. vanilla
Instructions
For crust- preheat oven to 350 degrees. Line 9x13 baking pan with foil, leaving 1 inch overhang on all sides. Butter foil. Blend flour, powdered sugar, cornstarch and salt in food processor. Add butter and process until mixture begins to clump together. Press dough onto bottom of foil lined pan. Bake crust about 25 minutes. Reduce oven temperature to 325 degrees.
For topping- Stir brown sugar, corn syrup and butter in heavy saucepan over medium high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.
Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes. Cool and cut with a sharp knife. Makes about 32 bars.
Originally Submitted
4/30/2015
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