PECAN BRICKLE COOKIES
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.
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