Recipe: Pecan Brickle Bars

Makes 32 bars

For the crust:

1 ½ cups all-purpose white flour

3 tablespoons sugar

1/4 teaspoon salt

½ cup cold butter, cut into chunks

1 tablespoon cream, more as needed

For the topping:

3 cups chopped pecans

3/4 cup butter

1 cup plus 2 tablespoons packed brown sugar

¼ teaspoon salt

¼ cup light corn syrup

2 tablespoons cream

2 ½ teaspoons vanilla

1 cup semisweet chocolate chips

1. Generously grease a 9-by-13-inch baking pan or coat with nonstick cooking spray.

2. To make the crust: In a medium bowl, stir together flour, sugar and salt. Using a pastry blender or forks, cut the butter until the mixture is the consistency of fine meal. Sprinkle cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture holds together. If necessary, add up to 3 teaspoons more cream until the mixture holds together, but is not wet. Press the dough in an even layer into a baking pan. Refrigerate for 30 minutes.

3. Preheat the oven to 350 degrees. Bake in the middle of the oven for 10 minutes or until just tinged with brown at the edges. Cool until warm, about 5 minutes.

4. To make the topping: Spread the pecans in a baking pan in a single layer and toast in 350-degree oven for about 6 to 8 minutes. Stir occasionally. Make sure they are nicely browned, but be careful not to burn. Immediately turn into a medium bowl and let cool. Set aside.

5. In a medium-size, heavy saucepan, combine the butter, brown sugar, salt, corn syrup and cream. Bring to a boil over medium heat and cook, stirring occasionally, for 4 minutes. Remove from heat. Stir in the vanilla and 2 ¼ cups of the pecans.

6. Spread the topping evenly over the crust. Bake for 20 to 24 minutes, or until the topping is bubbly, golden brown and just slightly darker at the edges. Cool until just warm. Sprinkle chocolate chips evenly over the top. Let stand until chips melt, then spread the melted chips over the topping. Sprinkle the remaining ¾ cup pecans over the chocolate. Let stand until cool. Using a sharp knife, cut into 32 bars. Cool and store in an airtight container for up to 2 weeks, or freeze up to 2 months.

Note: Bars are small, but cookies are rich.

From Sarah Applegate of Palm Beach Gardens