Caramel and Nut Diamond Delights

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  • 25 min prep time
  • 1 hr 15 min total time
  • 10 ingredients
  • 20 servings



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


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


  1. 1 Heat oven to 350°F. Line 8-inch square pan with foil so edges extend over pan.
  2. 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. 3 Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool in pan 2 minutes.
  4. 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. 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. 6 In another small saucepan, combine caramels and water; cook over low heat until caramels are melted and mixture is smooth, stirring constantly.
  7. 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 Information

Recipe Step Photos

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