By Rosie Hawthorne on December 17, 2012
Welcome to Day 4 of the Rosiethon. Today I’m making sinfully rich cookies — Pecan Brickle Squares. The recipe combines a shortbread base with a wonderful nutty topping.
Pecan Brickle Squares
2 cups flour
½ cup powdered sugar
2 sticks butter, chilled, cut into small pieces
1 14-ounce can sweetened condensed milk
1 large egg
1 tsp vanilla extract
1 8-ounce package almond brickle chips
1 cup chopped pecans
Heat oven to 350 degrees
Combine flour and powdered sugar.
Cut in butter with a pastry blender until coarse and crumbly. Most recipes tell you to cut in butter until the mixture resembles coarse meal. I process the butter and flour so that I have different sized pieces of butter, from coarse meal to pea-sized. This makes for a more tender, flakier crust.
Press mixture evenly into 9 x 13 greased baking pan. Bake at 350 degrees for 15 minutes.
While base is baking, combine condensed milk, egg, vanilla, almond brickle chips, and chopped pecans. Pour over prepared crust and bake an additional 25 minutes, or until golden. Cool and cut into squares.
Note: For the Almond Brickle chips, I use Heath English Toffee “Bits ‘O Brickle Toffee Bits.”
This company’s misplacement of the apostrophe has always rankled me, but their product is good.
Visit with me at Kitchens Are Monkey Business to see what I’m baking today.
And check out last year’s Day 4 of the Rosiethon on The Outer Banks Voice.
I made Mocha Toffee Cashew Bars.