Chewy Caramel Pecan Diamonds

This recipe won a second place award, very decadent, and delicious.

• Ready In: 1 hr
• Yields: 32 cookie diamonds

Ingredients

• 1 3⁄4 cups all-purpose flour
• 2⁄3 cup confectioners' sugar
• 1⁄4 cup cornstarch
• 1⁄2 teaspoon salt
• 1  cup  chilled cold butter, preferably unsalted, divided
• 1 1⁄2 cups  packed light brown sugar
• 1⁄2 cup light corn syrup
• 4  cups  coarsley chopped pecans
• 1⁄2 cup  whipping cream, unwhipped
• 2  teaspoons vanilla
• 8  ounces  unwrapped  caramels (about 28)
• 2 -3  teaspoons  whipping cream

Directions

1. Set oven to 350 degrees.
2. Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
3. In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
4. Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
5. Press the dough evenly onto the bottom of the foil-lined baking pan.
6. Bake until light and golden, about 25 minutes (don't overbake).
7. Remove from oven; let stand while preparing the topping.
8. Reduce the oven temperature to 325 degrees.
9. FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
10. Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
11. Stir in vanilla.
12. Pour over the warm baked crust.
13. Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
14. Transfer pan to a wire rack; cool completely in the pan (topping will harden).
15. In a double boiler, melt the caramels with 2-3 tsp whipping cream.
16. Drizzle over the top of the cooked nut topping; cool.
17. Lift foil out of the pan onto a cutting board.
18. Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
19. These keep for up to 1 week.