Pecan Triangles

"Time includes "cooling time." Adapted from a recipe in Cookies Year-Round by Rosemary Black (Store in an airtight container at room temperature, between layers of waxed paper for up to 1 week, or freeze for up to 3 months.)"
 
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Ready In:
3hrs
Ingredients:
15
Yields:
48 bars
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ingredients

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directions

  • Crust:.
  • Measure the flour, baking powder, and salt into a sifter.
  • Beat the butter and sugar for 4 minutes.
  • Add the egg and the vanilla and beat well.
  • Sift the flour over the creamed mixture and beat until combined.
  • Grease a 9 X 13-inch baking pan with olive oil.
  • Press the dough evenly into the pan and refrigerate the pan for 15 minutes.
  • Preheat the oven to 375˚F.
  • Bake the crust for about 25 minutes or until golden, rotating the pan once halfway through baking time.
  • Topping:.
  • Place the pecans on a baking sheet in a single layer and toast in the oven alongside the crust for 5 to 8 minutes, until golden.
  • When cool, chop in a food processor or by hand.
  • On medium high heat, measure sugar into a heavy 3-quart saucepan. When it starts to melt and turn golden, stir it occasionally.
  • Continue to cook, stirring until the sugar completely melts and turns light brown.
  • Carefully add the cream.
  • Stir well and cook for 30 seconds or until the mixture is smooth and liquid.
  • Cut the butter into little pieces.
  • Add it to the caramel mixture along with the vanilla and salt.
  • Stir in the chopped pecans.
  • Pour the mixture over the partially cooled crust.
  • Bake for 20 minutes.
  • When it is bubbly but still jiggly, remove from the oven and cool in pan on wire rack for 2 hours.
  • Flip the entire pan over onto a large cutting board to remove the cookies from the pan.
  • Turn cookies right side up.
  • Using a sharp knife, cut into 24 bars.
  • Cut each bar in half on the diagonal.

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