• Ingredients: 21
  • Serves: 3

Caramel pecan cookies with sugar, heavy cream, 3/4 stick unsalted butter, cut into bits, vanilla, salt, pecans , toasted , cooled, and coarsely chopped.


For crust

  • Ingredients for basic butter cookies

For caramel pecan topping

For seven-minute frosting

  • Special equipment: 2 round cake pans

For the rub (optional)

For the barbecue


Make crust:

  1. Step 1 Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  2. Step 2 Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.

    For this step you will need

  3. Step 3 While crust chills, put oven rack in middle position and preheat oven to 375°F.
  4. Step 4 Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes.

Make topping while crust cools:

  1. Step 5 Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.

    For this step you will need

  2. Step 6 Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel.

    For this step you will need

  3. Step 7 Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.

    For this step you will need

  4. Step 8 Remove from heat and stir in butter, vanilla, salt, and pecans.
  5. Step 9 Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
  6. Step 10 Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.

    For this step you will need

Nutrition information

Calories 99 Carbohydrates 8 g (3%)
Fat 8 g (12%) Protein 1 g (1%)
Saturated Fat 3 g (13%) Sodium 30 mg (1%)
Polyunsaturated Fat 1 g Fiber 1 g (2%)
Monounsaturated Fat 3 g Cholesterol 12 mg (4%)