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“DEVINE, HEAVENLY, SCRUMPTIOUS - these are sooo good - takes some time - but well worth it! The recipe came from Gourmet magazine 2003 issue - found it on - must try!!!”
3-4 dozen cookies

Ingredients Nutrition


  1. For crust:.
  2. Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
  3. Mix flour, baking powder, and salt in small bowl.
  4. Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
  5. Beat in egg and vanilla.
  6. Reduce to low speed and add flour mixture and mix until just combined.
  7. Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
  8. Chill until firm about 20 minutes.
  9. While crust chills, preheat oven to 375 degrees.
  10. Bake crust until golden brown, about 30 minutes.
  11. Cool on rack for about 20 minutes and prepare topping.
  12. For Topping:.
  13. Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
  14. Continue to cook, stirring occasionally with fork, until sugar is melted to deep golden caramel.
  15. Tilt pan and carefully pour in cream - caramel will harden and steam vigorously.
  16. Cook over moderately low heat, stirring, until caramel is dissolved.
  17. Remove from heat and stir in butter, vanilla, salt, and pecans.
  18. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
  19. Cool completely about 2 hours or so.
  20. Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.

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