Rich & Gooey Honey Nut Diamonds
Submitted by hyperblonde55
Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
80 minThink pecan pie met a shortbread cookie and they had ridiculously indulgent babies. The bottom layer is a tender, crumbly crust that stays colorless and mild so the topping can steal the show.
That topping is where things get serious. You’ll boil butter, brown sugar, honey, and cream into a bubbling caramel, stir in four cups of pecans, then pour the whole molten mess over the prebaked crust. The long bake (40-45 minutes) transforms it from liquid gold into chewy, gooey bars that slice clean after an overnight rest.
They keep for two weeks at room temperature, which means you can make them ahead for holiday gifting or just hoard them for yourself.
Pro Tips
- Prick the crust thoroughly with a fork before baking to prevent air bubbles that could make the topping uneven
- Start pouring the hot pecan filling at the corners and work toward the center for even coverage
- Set the pan on a baking sheet during the filling bake to protect the bottom from overbrowning
- Let bars cool completely overnight at room temperature before cutting (patience rewarded with clean slices)
- Use a sharp knife dipped in hot water between cuts for those perfect diamond shapes
Ingredients
Directions
For crust: preheat oven to 350℉ (180℃).
Butter a 9 by 13-inch baking pan.
With electric mixer, cream butter and sugar until smooth and fluffy.
Beat in egg and vanilla.
Sift together flour and baking soda and add to butter.
Mix slowly on low speed, then on medium speed until well mixed.
Mixture will be crumbly.
Do not overmix. Press into bottom of pan, forming a slight rim.
Prick with a fork to completely cover crust mixture.
Bake 15 minutes, until baked but still colorless.
Remove from oven and cool completely.
For filling: in saucepan over medium-high heat, stir together butter, brown sugar, white sugar and honey.
Bring to boil for 3 minutes.
Remove pan from heat and immediately add pecans.
Return pan to heat and stir in cream.
Mix until smooth.
Pour in prebaked crust, starting at the corners and pouring to center to cover crust completely.
Set pan on baking sheet to keep bottom from overbaking.
Bake 25 minutes. Rotate pan and bake 15 to 20 minutes more for a total of 40 to 45 minutes.
Middle will slightly jiggle, but will set when cooled.
Leave at room temperature overnight.
Cut into 1 inch diamonds.
These will keep for up to 2 weeks at room temperature.
Dust with powdered sugar if desired and place a pecan half in center of each.
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