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Caramel and Nut Diamond Delights

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  • Prep 25 min
  • Total 1 hr 15 min
  • Ingredients 10
  • Servings 20
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Enjoy these delicious baked hazelnut and caramel bars topped with chocolate-coated pecan topping – a wonderful dessert.
By Pillsbury Kitchens
Updated Jan 20, 2011
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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

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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

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.
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