Prep 45 mins
Cook 0 mins
This recipe came from Southern Living. Eight hours chilling time in not in the time to prepare!
- 4 cups light brown sugar, firmly packed
- 3⁄4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Bourbon (optional)
- 1⁄2 cup all-purpose flour
- 1⁄2 cup cocoa
- 1 teaspoon salt, divided
- 3⁄4 cup unsalted butter
- 1⁄2 cup dark corn syrup
- 2⁄3 cup whipping cream
- 2 tablespoons vanilla extract
- 3 1⁄2 cups pecan halves, toasted
- Line a 9x13 inch pan with aluminum foil. Grease foil. Set aside.
- Beat 1 cup brown sugar, melted butter, eggs, 1 teaspoon vanilla and if desired bourbon at medium speed of an electric mixer until smooth.
- Combine flour, cocoa, and 1/2 teaspoon salt. Gradually add to the brown sugar mixture, beating until blended. Spread into prepared pan.
- Bake at 375 degrees for 15 minutes. Cool on a wire rack.
- Bring 3/4 cup butter, corn syrup, 3 cups brown sugar and remaining 1/2 teaspoon salt to a boil, stirring constantly, until a candy thermometer registers 250 degrees (hard ball stage). Remove from heat; stir in whipping cream and 2 tablespoons vanilla until blended. Stir in pecans. Pour over prepared crust.
- Bake at 375 degrees for 25 minutes. Cool on a wire rack; cover and chill 8 hours.
- Cut into 12 squares; cut each square into 2 triangles. Store in refrigerator.