The last of the three recipes we chose for our crazy baking day! This one has the longest name and was probably my favourite. It was a little more intense than the others to make but it will definitely be on my Christmas Baking list for next year.
To make it a bit easier to get out of the pan, we actually used Crisco to grease the foil. There was no way anything was sticking to that! The only other thing I would say with this recipe is that it would probably be easier to make it twice instead of doubling it.
Here`s the recipe and flashcard picture!
1 1/2 Cups AP Flour
1/2 Cup Firmly Packed Brown Sugar
1/2 Cup Unsalted Butter
6 Tbsp Unsalted Butter
1 Cup Brown Sugar - Firmly packed
3 Tbsp Honey
3 Tbsp Heavy Cream
2 Tbsp Maple Syrup
1 1/2 Cups Chopped Pecans or Walnuts (We chose Pecans)
1/2 Cup Chocolate Chips
Preheat oven to 350ºF, Line a 9x13" baking pan with foil and grease foil (we used crisco for greasing).
To make crust, combine flour, sugar, butter and mix until crumbly. You can do this in a food processor a mixer or even by hand. Pat into the bottom of the pan (on foil). Bake for 12 minutes or until set. Remove and cool the pan on a rack.
To make topping, in a sauce pan, heat butter until it melts and bubbles. Add brown sugar, honey, cream and syrup and bring to a boil over medium heat while stirring constantly. Let boil without stirring for 1 minute. Pour over the hot/warm crust and sprinkle with nuts. Bake for 12 - 15 minutes or until caramel layer is bubbly. Remove from oven and sprinkle with chocolate chips. Let melt, then swirl with a spatula. Let cool and peel off foil. Makes about 3dz 1 - 2 inch squares.
Ours turned out a bit thicker than the picture but they were a great consistency through out.