A buttery pecan filling tops a chocolate press-in-the-pan crust.
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1 2/3 cups all-purpose flour
2/3 cup powdered sugar
1/3 cup unsweetened cocoa
1 cup cold Land O Lakes® Butter
3/4 cup Land O Lakes® Butter
2/3 cup firmly packed brown sugar
1/3 cup honey
1/4 cup sugar
1 1/2 cups pecan halves
3 tablespoons Land O Lakes® Heavy Whipping Cream
1 teaspoon vanilla
Heat oven to 350°F.
Combine flour, powdered sugar and cocoa in bowl. Cut in 1 cup butter until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 20 minutes.
Combine 3/4 cup butter, brown sugar, honey and sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-10 minutes or until mixture comes to a full boil. Boil 2 minutes, stirring constantly. Stir in pecans, whipping cream and vanilla.
Pour caramel mixture evenly over hot, partially baked crust. Bake 15-20 minutes or until entire surface of filling is bubbly. Continue baking 5 minutes. Cool completely. Cut into bars.
Explore reviews fromour online community
Oh my! These were virtually inhaled after a HUGE dinner at our yacht club. People were stuffed from dinner, and the diners couldn't resist them! I even accedentally omitted the whipping cream, over boiled the topping, and set the cooling bars on a 'still on' stove. Burned a nice ring on the bottom of them. Fantastic despite the shakey skills of this cook!
I took the squares to my sewing circle and was asked for the recipie - there can't be any higher praise than that.