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Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cups flour
3 tbsp sugar
1/4 tsp salt
1/2 cup cold butter, cut into chunks
1 tbsp cream, more as needed
Topping:
3 cups chopped pecans
3/4 cup butter
1 cup plus 2 tbsp packed brown sugar
1/4 tsp salt
1/4 cup light corn syrup
2 tbsp cream
2 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
Generously grease a 13x9 inch baking dish or coat with nonstick spray.
Crust: In medium bowl, stir together flour, sugar and salt. Using a pastry blender, cut the butter until mixture is the consistency of fine meal. Sprinkle cream over flour mixture. Lightly stir to mix. Gently knead until mixture holds together. If necessary, add up to 3 teaspoons more cream until mixture holds together but is not wet. Press dough in an even layer into baking pan. Refrigerate 30 minutes. Preheat oven to 350. Bake for 10 minutes or until just tinged with brown at the edges. Cool until warm, about 5 minutes.
Topping: Spread the pecans in a baking pan in a single layer and toast in the oven for about 6 to 8 minutes. Stir occasionally. Be careful not to burn. Immediately turn into a medium bowl; let cool. Set aside. In a medium saucepan, combine butter and next 4 ingredients. Bring to a boil over medium heat, stirring occasionally, for 4 minutes. Remove from heat. Stir in vanilla and 21/4 cups pecans. Spread topping evenly over crust. Bake for 20 to 24 minutes, or until topping is bubbly, golden brown and just slightly darker at edges. Cool until just warm. Sprinkle chips evenly over top. Let stand until melted, then spread over topping. Sprinkle remaining pecans over chocolate. Let stand until cool. Using a sharp knife, cut into bars. Store in an airtight container.
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PECAN BRICKLE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cups flour
3 tbsp sugar
1/4 tsp salt
1/2 cup cold butter, cut into chunks
1 tbsp cream, more as needed
Topping:
3 cups chopped pecans
3/4 cup butter
1 cup plus 2 tbsp packed brown sugar
1/4 tsp salt
1/4 cup light corn syrup
2 tbsp cream
2 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
Generously grease a 13x9 inch baking dish or coat with nonstick spray.
Crust: In medium bowl, stir together flour, sugar and salt. Using a pastry blender, cut the butter until mixture is the consistency of fine meal. Sprinkle cream over flour mixture. Lightly stir to mix. Gently knead until mixture holds together. If necessary, add up to 3 teaspoons more cream until mixture holds together but is not wet. Press dough in an even layer into baking pan. Refrigerate 30 minutes. Preheat oven to 350. Bake for 10 minutes or until just tinged with brown at the edges. Cool until warm, about 5 minutes.
Topping: Spread the pecans in a baking pan in a single layer and toast in the oven for about 6 to 8 minutes. Stir occasionally. Be careful not to burn. Immediately turn into a medium bowl; let cool. Set aside. In a medium saucepan, combine butter and next 4 ingredients. Bring to a boil over medium heat, stirring occasionally, for 4 minutes. Remove from heat. Stir in vanilla and 21/4 cups pecans. Spread topping evenly over crust. Bake for 20 to 24 minutes, or until topping is bubbly, golden brown and just slightly darker at edges. Cool until just warm. Sprinkle chips evenly over top. Let stand until melted, then spread over topping. Sprinkle remaining pecans over chocolate. Let stand until cool. Using a sharp knife, cut into bars. Store in an airtight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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