Best Pecan Brickle Cookies Recipes

Butter Brickle and Pecan Cookies image

Provided by Stephanie Dodd

Categories Cookies

Time 20m

Number Of Ingredients 6

2 c unsalted butter (no substitutes)
1 tsp vanilla
4 c flour
2 c powdered sugar
1 bag heath english toffee bits
2 c chopped pecans

Steps:

1. Melt butter in microwave or double boiler; stir in vanilla and cool completely. In large bowl, whisk together flour and sugar. Stir in butter mixture; add toffee bits and chopped pecans (mixture will be crumbly). Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets (it is better to use parchment paper to bake them on as they might stick to the pan) Flatten slightly. Bake at 375 degrees for 12 minutes, or until edges begin to brown. DELISH!

PECAN BRICKLE COOKIES image

Yield 32 bars

Number Of Ingredients 14

1 1/4 C. flour
3 T. sugar
1/4 t. salt
1/2 C. (1 stick) cold unsalted butter, cut in chunks
1to 3 T. light cream
TOPPING:
3 C. pecans (divided)
3/4 C. (1 1/2 sticks) cold unsalted butter
1 C. plus 2 T. packed brown sugar
1/4 t. salt
1/4 C. light corn syrup
2 T. light cream
2 1/2 t. vanilla
1 C. (6 oz.) semi sweet chocolate chips

Steps:

grease 9"X13" pan. In food processor blend together flour, sugar, and salt. With on/off pulses add butter until mixture is the consistency of coarse meal. Add 1 T. of cream at a time until mixture just begins to hold together but is not wet. Firmly press into prepared pan. Chill for 30 minutes in frig. or 10 minutes in freezer. Preheat oven to 350 degrees. Bake for 10 minutes until edges are just tinged with brown. transfer to wire rack and let stand until cooled to warm.about 5 minutes. TOPPING: Spread pecans on cookie sheet& toast in oven stirring occasionally for 6-8 minutes. Remove from oven & cool. In saucepan combine butter, brown sugar, salt, corn syrup, & cream. Bring to a boil over med heat & cook stirring for 4 minutes. Remove from heat & stir in the vanilla & 2 1/4 C. chopped pecans. Spread topping evenly over crust. Bake 20-24 minutes or until bubbly, golden brown & just slightly darker on the edges. Transfer to rack & cool to warm. Sprinkle chocolate chips over topping . Let stand until chips melt then spread with knife over topping. Sprinkle with remaining 3/4 C chopped pecans. Place in the refrigerator for 10 minutes for the chocolate to set. cut into bars. Store in an airtight container for 2 weeks or freeze for up to 2 months.