Yummy Pecan Chews

These sinfully scrumptious bars combine all the elements of cookie and candy for a mouthwatering treat you won’t forget! Crust Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

Topping Ingredients

• 1 1/4 cups (packed) golden brown sugar
• 1/2 cup light corn syrup
• 1/4 cup (1/2 stick) unsalted butter
• 4 cups coarsely chopped pecans (about 14 1/2 ounces)
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract
• Yields 32 servings

To make crust: Heat oven to 350 degrees F. Using aluminum foil, line a 13”x9”x2” pan, adding about an inch of foil to hang over the edges. Then, lightly butter the foil. Use a food processor to mix together flour, cornstarch, powdered sugar, and salt. Lastly, add butter to mixture and mix until it begins to combine together. Evenly press dough into your baking pan. Bake crust for approximately 25 minutes, or until golden brown. Remove pan from oven and prepare the topping while it cools. Lower oven temp to 325 degrees F. To make topping: Mix together brown sugar, butter, and corn syrup in a medium saucepan using medium high temperature until the sugar is dissolved and the mixture has come to a boil; let boil for one minute. Stir in cream and pecans; boil mixture until it has slightly thickened, approx. three minutes. Add vanilla. Drizzle the topping over the crust. Bake pecan-topped crust until caramel has darkened and is bubbling thickly, around 20 minutes. Place pan on rack and cool inside of pan until topping hardens. Take out of pan by lifting foil and transfer to a cutting board. With a sharp, sturdy knife, cut crust into 1 1/2×1-inch sections in the shape of diamonds. (You can make these tasty treats one week ahead of time. Wrap in sheets of wax paper and store at room temperature in an airtight container.)