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Caramel and Nut Diamond Delights

  • Prep 25 min
  • Total 1 hr 15 min
  • Ingredients 10
  • Servings 20

Enjoy these delicious baked hazelnut and caramel bars topped with chocolate-coated pecan topping – a wonderful dessert. ...MORE+ LESS-

Ingredients

Base

1
cup all purpose flour
1/2
cup firmly packed brown sugar
4
teaspoons cornstarch
1/2
cup margarine or butter, chilled
1/3
cup finely chopped toasted hazelnuts (filberts)
1/2
teaspoon vanilla

Topping

1
oz. semi-sweet chocolate
20
pecan halves (about 1/2 cup)
8
vanilla caramels, unwrapped
1 1/2
teaspoons water

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line 8-inch square pan with foil so edges extend over pan.
  • 2
    Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cornstarch; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in hazelnuts and vanilla. Press evenly in bottom of foil-lined pan.
  • 3
    Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool in pan 2 minutes.
  • 4
    Remove bars from pan by lifting foil. Immediately cut into 6 strips. Cut once diagonally from 1 corner to opposite corner. Make 3 parallel cuts on each side of diagonal cut, forming diamond shapes. (Some end pieces will be incomplete diamonds.) Cool on foil for 20 minutes or until completely cooled.
  • 5
    Meanwhile, in small saucepan, melt chocolate over low heat, stirring constantly until smooth. Dip half of each pecan half in melted chocolate; place on waxed paper-lined cookie sheet. Refrigerate 5 minutes or until chocolate is set.
  • 6
    In another small saucepan, combine caramels and water; cook over low heat until caramels are melted and mixture is smooth, stirring constantly.
  • 7
    To assemble bars, remove cooled bars from foil; place on waxed paper-lined cookie sheet. Spoon 1/2 teaspoon melted caramel in center of each bar. (If melted caramel runs off first bar, wait 1 to 2 minutes for caramel to thicken before continuing.) Top with 1 chocolate-coated pecan half.

Expert Tips

  • This festive fall bar is a good choice for bake sales. For packing the bars, use clean, sturdy gift boxes. Decorate the boxes and line them with brightly-colored tissue paper and waxed paper. Or, place the bars on colorful paper plates and slip them in plastic storage bags and seal or tie with ribbon.
  • The microwave comes in handy for melting the chocolate and caramels in this recipe. To melt the chocolate, place it in a small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir, then microwave on HIGH for 30 seconds. Stir the chocolate until it's completely melted and smooth. To melt the caramels, place the caramels and water in a small microwave-safe bowl. Microwave on HIGH for 25 seconds; stir, then microwave on HIGH for 20 seconds. Stir the caramel until it's completely smooth.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar
Calories
130
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
65mg
3%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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