Diamond Crumbles
Source of Recipe
BBR
Recipe Introduction
Posted by: Tria_inAtlanta The smooth chocolate filling is a marvelous contrast to the crumb layers and crunchy chocolate pecan topping. Carrie Singh of Naples, FL developed this recipe.
Estimated Times:
Preparation - 40 min | Cooking - 25 min | Yields - 36 to 48 diamonds (3 to 4 dozen)
List of Ingredients
1 cup (2 sticks) butter, softened
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz. pkg.) NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate Morsels, divided
1 can (14 oz.) NESTLɮ CARNATION� Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Recipe
PREHEAT oven to 350� F. Grease 13 x 9-inch baking pan.
BEAT butter in large mixer bowl on medium speed for 30 seconds. Beat in flour, sugar and salt on low speed until crumbly. Press 2 cups of mixture onto bottom of prepared pan. Bake for 12 to 14 minutes or until lightly browned on edges.
COMBINE 1 1/2 cups of morsels and sweetened condensed milk in small saucepan over medium-low heat. Heat until morsels are melted, stirring constantly. Remove from heat; stir in vanilla extract. Pour evenly over hot crust. Add remaining morsels and chopped pecans to the reserved crust mixture; sprinkle over the chocolate layer.
BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into diamond-shaped pieces.
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