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Pecan Brickle Bars by Gary Solomon

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  • Pecan Brickle Bars by Gary Solomon

    Pecan Brickle Bars

    Crust:
    1 1/2 c. flour
    3 T. sugar
    1/4 tsp. salt
    1/2 c. cold butter, in chunks
    1 T. cream or more as needed

    For Topping:
    3 c. chopped pecans
    3/4 c. butter
    1 cup plus 2 T. brown sugar
    1/4 tsp. salt
    1/4 c. light corn syrup
    2 T. cream
    2 1/2 tsp. pure vanilla extract
    1 c. semi-sweet chocolate chips

    Generously grease a 13 x 9 inch baking pan.

    To make the crust:

    In a medium bowl stir together the flour, sugar and salt. Using a pastry blender or forks, cut the butter until the mixture resembles the consistency of fine meal. Sprinkle cream over the mixture. Lightly stir to mix. Gently knead until mixture holds together. Press the dough into an even layer into the baking pan. Refrigerate 30 minutes. Preheat oven to 350F. degrees. Bake in the middle of the oven for 10 minutes or just until the edges brown slightly. Cool.

    To make the Topping:

    Spread the pecans in a baking pan and toast in oven for 8 minutes. Cool. In a medium heavy saucepan combine the butter, sugar, salt corn syrup and cream. Bring to a boil over medium heat and cook for 4 minutes. Remove from heat and stir in vanilla and 2 1/4 cups of the pecans. Spread evenly over the crust. Bake for 25 minuted until bubbly. Cool until warm. Place chocolate chips over the top. Allow to melt and spread evenly over top. Sprinkle the remaining pecans over the chocolate. Let stand until cool.
    Last edited by wishingstar; 07-01-2006, 12:43 PM.
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