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Caramel-Pecan Triangles Recipe


1 cup firmly packed brown sugar

3/4 cup melted butter

2 large eggs

1 teaspoon vanilla

1 teaspoon bourbon

1/2 cup flour

1/2 cup cocoa powder

1/2 teaspoon salt


3/4 cup butter

1/2 cup dark corn syrup

3 cups brown sugar

1/2 teaspoon salt

2/3 cup heavy whipping cream

2 tablespoons vanilla extract

1 teaspoon bourbon

3 1/2 cups toasted pecan pieces (see note)

Line a 13 x 9-inch baking pan with foil. Grease bottom and sides well and set aside.

For the crust: Beat 1 cup brown sugar, melted butter, eggs, vanilla and bourbon in a bowl at medium speed until smooth. In a separate bowl, combine flour, cocoa and salt. Gradually add to brown-sugar mix, beating until blended. Spread into prepared pan and bake at 375 F. for 15 minutes. Cool on a wire rack.

For the filling: Bring 3/4 cup butter, syrup, 3 cups brown sugar and salt to a boil, stirring constantly until a candy thermometer registers 250 F. (hard-ball stage). Remove from heat. Quickly stir in whipping cream, vanilla and bourbon until blended. Stir in pecans and pour all over the crust.

Bake at 375 F. for 25 minutes. Cool on a wire rack, then chill overnight or at least 8 hours. Lift foil from pan, peel foil off, then cut caramels into 1 1/2 -inch squares. Cut the squares diagonally into triangles. Store in the refrigerator until ready to serve.

Note: To toast pecans, preheat oven to 400 F. Spread pecans out on a cookie sheet and bake for 10 to 15 minutes or until fragrant. Watch carefully, remove to cool and turn oven back to 375 F.

Makes about 4 dozen.


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