Pecan Brickle Bars

• all-purpose white flour↗1 3⁄4 cups
• granulated sugar↗3 tablespoons
• salt↗1⁄4 teaspoon
• butter↗1⁄2 cup

  softened

• light cream↗1 tablespoon

  plus more if needed

• TOPPING
• chopped pecans3 cups
• butter↗3⁄4 cup

  softened

• packed light brown sugar1 cup
• packed light brown sugar2 tablespoons
• light corn syrup↗1⁄4 cup
• light cream↗2 tablespoons
• vanilla extract↗2 1⁄2 teaspoons
• semi-sweet chocolate chips↗1 cup

Step-by-step instructions

1. 1

   Generously grease a 13x9 baking pan or coat with nonstick spray.

2. 2

   In a medium bowl, thoroughly stir together the flour, sugar, and salt.

3. 3

   Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.

4. 4

   Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.

5. 5

   Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.

6. 6

   Firmly press the dough in an even layer into the baking pan.

7. 7

   Refrigerate for 30 minutes.

8. 8

   Preheat oven to 350°.

9. 9

   Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.

10. 10

    Spread pecans in a medium baking pan.

11. 11

    Combine the butter, brown sugar, salt, corn syrup and cream.

12. 12

    Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.

13. 13

    Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.

14. 14

    Sspread topping evenly over the crust.

15. 15

    Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.

16. 16

    Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.

17. 17

    Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.

18. 18

    Let stand until cooled to barely warm.

19. 19

    Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.

20. 20

    Let stand until completely cooled.

21. 21

    Store in an airtight container for up to 2 weeks or freeze for up to 2 months.

22. 22

    If freezing, leave the slab whole, then cut into bars when partially thawed.