PECAN TRIANGLES

Pecan Triangles image

Provided by Boo Chef in West Te

Time 50m

Yield 24 triangles, 24 serving(s)

Number Of Ingredients 8

20 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1 1/4 cups all-purpose flour
1/3 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1 1/2 cups pecans, toasted and chopped

Steps:

MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
PREPARE CARAMEL Melt remain-ing butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.).