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Category: Cookies
Prep Time: Cook Time: Total Time:
1 3/4 cups flour
2/3 cup confectioners sugar
1/4 cup cornstarch
1/2 tsp salt
1 cup chilled unsalted butter (divided use) 1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
4 cups pecans, coarsely chopped
1/2 cup whipping cream
2 tsp vanilla extract
8 oz caramels (about 28)
2 tsp milk
Preheat oven to 350. Line 13 x 9 inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, confectioners sugar, cornstarch, and salt in food processor. Add ¾ cup chilled unsalted butter, cut into chunks, and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325.
For topping, stir brown sugar, corn syrup, and 1/4 cup butter in heavy medium 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 until topping is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan. Topping will harden.
Melt caramels in double boiler with milk. Drizzle over top of cookies and cool.
Lift foil out of pan onto cutting board. Using a heavy, sharp knife, cut crust with nut topping into 1 1/2 x 1-inch diamonds. Can be made a week ahead. Makes 32 cookies.
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CHEWIE CARAMEL PECAN DIAMONDS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 3/4 cups flour
2/3 cup confectioners sugar
1/4 cup cornstarch
1/2 tsp salt
1 cup chilled unsalted butter (divided use) 1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
4 cups pecans, coarsely chopped
1/2 cup whipping cream
2 tsp vanilla extract
8 oz caramels (about 28)
2 tsp milk
Preheat oven to 350. Line 13 x 9 inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, confectioners sugar, cornstarch, and salt in food processor. Add ¾ cup chilled unsalted butter, cut into chunks, and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325.
For topping, stir brown sugar, corn syrup, and 1/4 cup butter in heavy medium 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 until topping is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan. Topping will harden.
Melt caramels in double boiler with milk. Drizzle over top of cookies and cool.
Lift foil out of pan onto cutting board. Using a heavy, sharp knife, cut crust with nut topping into 1 1/2 x 1-inch diamonds. Can be made a week ahead. Makes 32 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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