Cotswold Cottage Recipes
This is one Cotswold's afternoon tea specials ...
Pecan Caramel Slice
2 cups all-purpose flour
1 cup brown sugar
1/2 cup margarine (room temperature)
1 1/2 cups pecans (chopped)
2/3 cup margarine 1/2 cup brown sugar
1 cup chocolate chips
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray an 8-inch baking pan with non-stick cooking spray.
Combine first three ingredients (flour, brown sugar and margarine). Press into a 9 x 13 inch baking pan.
Sprinkle chopped pecans on top of the crust.
In a sauce pan, heat 2/3 cup margarine and 1/2 cup brown sugar over medium heat. Only stir very occasionally. Let the mixture boil until it bubbles such that the sugar and margarine and integrated.
Immediately and quickly pour the caramel over the pecans as evenly as possible.
Bake uncovered at 350 degrees Fahrenheit (175 degrees Celsius) for 18 minutes.
Remove from oven and immediately sprinkle chocolate chips on top.
Let the chocolate melt and then swirl with a knife.
Cool. Refrigerate. Cut into squares.
TIP: Pouring the hot caramel evenly over the pecans is tricky. Practice makes perfect. The keys are
1) to make sure the mixture is so hot that the margarine and sugar are fairly well mixed, and
2) have the pecans right next to the stove top to minimize the time between removing the caramel from the flame and pouring on top of the pecans is minimized.