Pecan Brickle Bars
One of the most requested recipes from The Palm Beach Post’s archives.
The winning cookie from 2005. These pecan brickle bars are still one of the most requested recipes from the alm Beach Post’s archives.
FOR THE CRUST:
1 1/2 cups all-purpose white flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into chunks
1 tablespoon cream, more as needed
FOR TOPPING:
3 cups chopped pecans
3/4 cup butter
1 cup plus 2 tablespoons packed brown sugar
1/4 teaspoon salt
1/4 cup light corn syrup
2 tablespoons cream
21/2 teaspoons vanilla
1 cup semi-sweet chocolate chips
Generously grease a 13-by-9-inch baking pan or coat with nonstick spray.
To make the crust: In medium bowl, stir together flour, sugar and salt. Using a pastry blender or forks, cut the butter until the mixture is the consistency of fine meal. Sprinkle cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture holds together. If necessary, add up to 3 teaspoons more cream until the mixture holds together but is not wet. Press the dough in an even layer into baking pan. Refrigerate 30 minutes.
Preheat oven to 350 degrees.
Bake in middle of oven for 10 minutes or until just tinged with brown at the edges. Cool until warm, about 5 minutes.
To make topping: Spread the pecans in a baking pan in a single layer and toast in the 350 degrees oven for about 6 to 8 minutes. Stir occasionally. Make sure they are nicely browned, but be careful not to burn. Immediately turn into a medium bowl and let cool. Set aside.
In a medium, heavy saucepan, combine the butter, brown sugar, salt, corn syrup and cream. Bring to a boil over medium heat and cook, stirring occasionally, for 4 minutes. Remove from heat. Stir in the vanilla and 21/4 cups of the pecans.
Spread the topping evenly over the crust.
Bake for 20 to 24 minutes, or until the topping is bubbly, golden brown and just slightly darker at the edges. Cool until just warm. Sprinkle chocolate chips evenly over the top. Let stand until chips melt, then spread the melted chips over the topping. Sprinkle the remaining 3/4 cups pecans over the chocolate. Let stand until cool. Using a sharp knife, cut the slab into 32 bars. Note: Bars are small, but cookies are rich.
Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.
Makes 32 bars.
Source: Palm Beach Post