Pecan Brickle Bars Recipe

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Pecan Brickle Bars
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Ingredients
13
Count
Nutrition
2575
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Generously grease a 13x9 baking pan or coat with nonstick spray.
  2. In a medium bowl, thoroughly stir together the flour, sugar, and salt.
  3. Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
  4. Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
  5. Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
  6. Firmly press the dough in an even layer into the baking pan.
  7. Refrigerate for 30 minutes.
  8. Preheat oven to 350°.
  9. Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
  10. TOPPING:.
  11. Spread pecans in a medium baking pan.
  12. Combine the butter, brown sugar, salt, corn syrup and cream.
  13. Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
  14. Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
  15. Sspread topping evenly over the crust.
  16. Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
  17. Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
  18. Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
  19. Let stand until cooled to barely warm.
  20. Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
  21. Let stand until completely cooled.
  22. Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
  23. If freezing, leave the slab whole, then cut into bars when partially thawed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2574.73 Kcal (10780 kJ)
Calories from fat 1851.66 Kcal
% Daily Value*
Total Fat 205.74g 317%
Cholesterol 152.52mg 51%
Sodium 191.71mg 8%
Potassium 925.31mg 20%
Total Carbs 187.16g 62%
Sugars 119.02g 476%
Dietary Fiber 21.75g 87%
Protein 25.81g 52%
Vitamin C 1.8mg 3%
Vitamin A 0.7mg 24%
Iron 8.3mg 46%
Calcium 202mg 20%
Amount Per 100 g
Calories 557.01 Kcal (2332 kJ)
Calories from fat 400.58 Kcal
% Daily Value*
Total Fat 44.51g 317%
Cholesterol 32.99mg 51%
Sodium 41.47mg 8%
Potassium 200.18mg 20%
Total Carbs 40.49g 62%
Sugars 25.75g 476%
Dietary Fiber 4.71g 87%
Protein 5.58g 52%
Vitamin C 0.4mg 3%
Vitamin A 0.2mg 24%
Iron 1.8mg 46%
Calcium 43.7mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 67.8
    Points
  • 74
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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