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BARS ~ PECAN DIAMONDS Recipe

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This recipe for BARS ~ PECAN DIAMONDS is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 stick butter
1 1/2 c. flour
1/4 c. water

FILLING:
1 1/2 c. brown sugar
2 sticks butter
1/2 c. honey
1/3 c. sugar
1 lb. pecans, chopped
1/4 c. half 'n half cream
Directions:
Directions:
To Make Crust: Place ingredients in food processor, pulsing lightly until a soft ball is formed. Remove and pat into a hamburger sized patty. Wrap in plastic wrap and refrigerate for one hour. When chilled, roll out 10 x 14 and place in a greased 9 x 13 cookie sheet.* Turn 1/2 inch up sides, and pierce crust with a fork. Wrap in plastic wrap and return to the refrigerator until ready to fill.

To Make Filling: Put sugars, butter and honey in saucepan. Bring to a boil, stirring constantly. Boil four minutes at a rolling boil. Remove from heat and add 1 lb. chopped pecans. Blend in 1/4 c. cream. Pour on crust and bake at 350º for 45 minutes. Check at 35 minutes and continue to check until edges are browned. Do not over bake. When completely cool (overnight), cut in diamond shapes to serve.

* Use exactly this size cookie pan
Personal Notes:
Personal Notes:
My mother-in-law's recipe is a favorite. It originally came from a church organist in Youngstown, OH who supplied many goodies for church functions. I like it better than a traditional pecan pie because it is cut in bite-sized diamonds like baklava and has more "filling" than a pecan tassie.

 

 

 

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