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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 cup flour
1/2 cup packed brown sugar
4 tsp cornstarch
1/2 cup butter, chilled
1/3 cup finely chopped hazelnuts
1/2 cup butter, chilled
1/2 tsp vanilla extract
Topping
1 oz semi-sweet chocolate
1/2 cup pecan halves
8 vanilla caramels, unwrapped
1 1/2 tsp water
Preheat oven to 350. Line an 8 inch square pan with foil so edges extend over pan. Combine first 3 ingredients; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and vanilla extract. Press evenly in bottom of pan. Bake for 20-25 minutes or until golden brown. Cool in pan for 2 minutes. Remove bars from pan by lifing foil.
Immediately cut into 6 strips. Cut once diagonally from 1 corner to opposite corner. Make 3 parallel cuts on each side of diagonal for 1 corner to opposite end to form diamonds. Cool completely.
Meanwhile, melt chocolate in a saucepan, stirring constantly until smooth. Dip each half of each pecan in melted chocolate; place on waxed paper-lined cookie sheet. Refrigerate 5 minutes or until chocolate is set.
In another small saucepan, combine caramels and water; cook over low heat until caramels are melted and mixture is smooth, stirring constantly.
To assemble bars, removed from foil and place on waxed paper-lined cookie sheet. Spoon 1/2 tsp melted caramel in center of each bar and top with 1 chocolate coated pecan.
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CARAMEL AND NUT DIAMOND DELIGHTS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 cup flour
1/2 cup packed brown sugar
4 tsp cornstarch
1/2 cup butter, chilled
1/3 cup finely chopped hazelnuts
1/2 cup butter, chilled
1/2 tsp vanilla extract
Topping
1 oz semi-sweet chocolate
1/2 cup pecan halves
8 vanilla caramels, unwrapped
1 1/2 tsp water
Preheat oven to 350. Line an 8 inch square pan with foil so edges extend over pan. Combine first 3 ingredients; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and vanilla extract. Press evenly in bottom of pan. Bake for 20-25 minutes or until golden brown. Cool in pan for 2 minutes. Remove bars from pan by lifing foil.
Immediately cut into 6 strips. Cut once diagonally from 1 corner to opposite corner. Make 3 parallel cuts on each side of diagonal for 1 corner to opposite end to form diamonds. Cool completely.
Meanwhile, melt chocolate in a saucepan, stirring constantly until smooth. Dip each half of each pecan in melted chocolate; place on waxed paper-lined cookie sheet. Refrigerate 5 minutes or until chocolate is set.
In another small saucepan, combine caramels and water; cook over low heat until caramels are melted and mixture is smooth, stirring constantly.
To assemble bars, removed from foil and place on waxed paper-lined cookie sheet. Spoon 1/2 tsp melted caramel in center of each bar and top with 1 chocolate coated pecan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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