About this recipe
These are the probably the most decadent-tasting cookie of any I’ve ever made — super rich, but not overly sweet. Seek out fresh local nuts — you will be amazed at how much better the flavor is when you use current-crop nuts in any dish. This makes about 3 dozen large bar cookies, but I recommend cutting them into smaller pieces so you don’t go into a diabetic coma!
- Preheat oven to 350°. Line 13- by 9- by 2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter the foil, bottom of the pan and the sides. Using a food processor, pulse the fl our, powdered sugar, cornstarch and salt a few times to blend. Add the butter and process until mixture begins to clump together. Move the mixture to a work surface and press together so there are no dry crumbs left. Press the dough evenly onto bottom of the foil-lined pan and prick all over with a fork.
- Bake the crust until just set and light golden, about 25 minutes. Remove from oven and set aside while you prepare the fi lling. Reduce oven temperature to 325°.
- Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.
- Bake nut-topped crust until caramel darkens and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will harden).
- Lift foil out of pan onto cutting board. Using heavy sharp knife, cut into 1½- by 1-inch diamonds. (Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.)