Chewy Pecan Diamonds
Indulge in the irresistible sweetness of Chewy Pecan Diamonds—a decadent treat that combines a buttery shortbread crust with a gooey, honey-laced pecan filling. Perfectly golden and luxuriously rich, this dessert marries the nutty crunch of chopped pecans with the smooth caramel-like texture of a brown sugar and honey glaze. Each diamond-shaped bite is an elegant yet comforting delight, ideal for holiday gatherings, afternoon snacks, or a gourmet dessert spread. Easy to make with pantry staples, this recipe takes just 20 minutes to prepare, followed by blissful baking and a chill for perfect slicing. Serve these chewy, nut-filled bars on their own or pair them with a dollop of whipped cream for ultimate indulgence.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour
- 1.5 cups Light brown sugar (packed)
- 0.5 cup Honey
- 0.75 cup Unsalted butter
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 2.5 cups Pecans (chopped roughly)
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 0.5 cup of granulated sugar using a hand mixer or stand mixer until light and fluffy.
Gradually add 2 cups of all-purpose flour to the butter mixture, mixing just until a dough forms.
Press the dough evenly into the bottom of the prepared baking pan to create the shortbread base. Use your hands or the back of a measuring cup to press firmly.
Bake the shortbread crust in the preheated oven for about 15 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly while preparing the filling.
In a medium saucepan, combine 1.5 cups of packed light brown sugar, 0.5 cup of honey, 0.75 cup of unsalted butter, and 0.25 teaspoon of salt. Heat over medium heat, stirring frequently, until the mixture is smooth and begins to bubble.
Remove the saucepan from heat and stir in 2 tablespoons of heavy cream and 1 teaspoon of vanilla extract. Mix well to combine.
Add the 2.5 cups of roughly chopped pecans to the sauce and stir to coat all pecans evenly.
Pour the pecan mixture over the baked shortbread crust, spreading it out evenly with a spatula.
Return the pan to the oven and bake for an additional 30 minutes, or until the filling is bubbling and golden brown.
Remove the pan from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 1-2 hours for easier slicing.
Use the parchment paper overhang to lift the dessert out of the pan. Slice into diamond shapes or squares using a sharp knife before serving.
Nutrition Facts
Calories |
7334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.4 g | 611% | |
| Saturated Fat | 187.9 g | 940% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 777.2 g | 283% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 564.0 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 484 mg | 37% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
