Pecan Brickle Bars
More like candy than a cookie. These helped the Cookiechick get over her fear of caramel.
Base
Ingredients
| 1 + 1/4 cups | flour |
| 3 tbsp | sugar |
| 1/4 tsp | salt |
| 1/2 cup | butter, cold |
| 1 tbsp | light cream |
Instructions
Preheat oven to 350 degrees F. Grease a 9" by 13" pan. Stir together the flour, salt, and sugar. Cut in the butter. Add light cream. Knead until the mixture sticks together. Press firmly into the pan. Refrigerate for 30 minutes. Bake the base for 10 minutes.
Topping
Ingredients
| 3 cups (12 oz) | chopped, toasted pecans |
| 3/4 cup | cold butter |
| 1 cup + 2 tbsp | light brown sugar |
| 1/4 tsp | salt |
| 1/4 cup | light corn syrup |
| 2 tbsp | light cream |
| 2 + 1/2 tsp | vanilla extract |
| 1 cup (6 oz) | chocolate chips |
Instructions
In a saucepan, combine the butter, brown sugar, salt, corn syrup, and cream. Bring to a boil and cook for four minutes. Remove from heat and add vanilla and nuts. Spread topping on the crust. Bake for 20-24 minutes. When slightly cooled, sprinkle chocolate chips over the topping and let melt. Spread with a knife and sprinkle remaining nuts on top. Cut while still a little warm.
