Skip to Content
Menu

Caramel and Nut Diamond Delights

Pillsbury Kitchens
Updated Jan 20, 2011
  • Pin
Enjoy these delicious baked hazelnut and caramel bars topped with chocolate-coated pecan topping – a wonderful dessert.

Caramel and Nut Diamond Delights

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

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 8-inch square pan with foil so edges extend over pan.
  • Step 
    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.
  • Step 
    3
    Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool in pan 2 minutes.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    In another small saucepan, combine caramels and water; cook over low heat until caramels are melted and mixture is smooth, stirring constantly.
  • Step 
    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.

Nutrition

130 Calories
7g Total Fat
1g Protein
15g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
130
Calories from Fat
60
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.

Tips from the

Pillsbury Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section