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“This recipe won a second place award, very decadent, and delicious.”
32 cookie diamonds

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
  3. In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
  4. Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
  5. Press the dough evenly onto the bottom of the foil-lined baking pan.
  6. Bake until light and golden, about 25 minutes (don't overbake).
  7. Remove from oven; let stand while preparing the topping.
  8. Reduce the oven temperature to 325 degrees.
  9. FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
  10. Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
  11. Stir in vanilla.
  12. Pour over the warm baked crust.
  13. Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
  14. Transfer pan to a wire rack; cool completely in the pan (topping will harden).
  15. In a double boiler, melt the caramels with 2-3 tsp whipping cream.
  16. Drizzle over the top of the cooked nut topping; cool.
  17. Lift foil out of the pan onto a cutting board.
  18. Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
  19. These keep for up to 1 week.

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