Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Caramel and Nut Diamond Delights




Source of Recipe


Internet


List of Ingredients




1 cup All Purpose Flour
1/2 cup firmly packed brown sugar
4 teaspoons cornstarch
1/2 cup margarine or butter, chilled
1/3 cup finely chopped toasted hazelnuts (filberts)
1/2 teaspoon vanilla

TOPPING
1 oz. semi-sweet chocolate
20 pecan halves (about 112 cup)
8 vanilla caramels, unwrapped
1 1/2 teaspoons water



Recipe



Heat oven to 350°F. Line S-inch square pan with foil so edges extend over pan.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cornstarch; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in hazelnuts and vanilla. Press evenly in bottom of foil-lined pan.
Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool in pan 2 minutes.

Remove bars from pan by lifting foil. Immediately cut into 6 strips. Cut once Diagonally from 1 corner to opposite corner. Make 3 parallel cuts on each side of diagonal, some end pieces will be incomplete diamonds. Cool on foil for 20 minutes or until completely cooled.

Meanwhile, in small saucepan, melt chocolate over low heat, stirring constantly until smooth. Dip half of each pecan half in melted chocolate; place on waxed paper-lined cookie sheet. Refrigerate 5 minutes or until chocolate is set.

In another small saucepan, combine caramels and water; cook over low heat until caramels are melted and mixture is smooth, stirring constantly.

To assemble bars, remove cooled bars from foil; place on waxed paper-lined cookie sheet. Spoon 1/2 teaspoon melted caramel in center of each bar. (If melted caramel runs off first bar, wait 1 to 2 minutes for caramel to thicken before continuing.) Top with 1 chocolate coated pecan half.

20 bars