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3/4 cup butter, softened (no substitutes)
3/4 cup confectioner's sugar
1 1/2 tsp. vanilla
2 1/4 cups all-purpose flour
1 cup packed light or dark brown sugar
1/2 cup honey
1/2 cup butter, cut up (no substitutes)
1/4 cup heavy cream
2 tsp. vanilla
1 1/2 cups pecans, toasted and coarsely chopped
2 ounces semisweet chocolate, melted
Preheat oven to 350°. Grease 8 1/2x11 metal baking pan; line with foil.
Prepare cookie crust. In a large bowl beat butter, sugar and vanilla until creamy, about 2 minutes. At low speed, gradually beat in flour until evenly moistened. (will resemble fine crumbs)
Sprinkle mixture in bottom of pan. Pat mixture firmly to spread evenly. Bake crust 25 to 30 minutes, or until lightly browned.
Prepare pecan filling. In a two-quart saucepan, heat all filling ingredients except pecans. Bring to a full rolling boil over high heat stirring frequently. Reduce heat to medium and with a candy thermometer continue cooking, without stirring, until temperature reaches 248°, or firm-ball stage.
Sprinkle pecans evenly over crust. Pour hot caramel over nuts. Cool on wire rack 1 hour until caramel is room temperature.
With a fork drizzle melted chocolate over bars. Cover and refrigerate.
When cold, transfer with foil to cutting board. Cut into lengthwise strips and again crosswise. Store in tightly covered container, with waxed paper between layers. Can be frozen in freezer up to three months.
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