Ingredients
1 1/2 cup flour
1 cup brown sugar [packed]
1/2 cup butter [unsalted]
2 cup pecan halves
2/3 cup butter [unsalted]
1/2 cup brown sugar [packed]
2 cup chocolate chips (milk choc or semi, -sweet)
PREHEAT OVEN TO 350
Directions
1) Combine the flour, 1 c brown sugar, and « c of butter in a
food processer and blend `til the mixture resembles fine crumbs, then
pat onto the bottom of an ungreased 13" x 9" pan. Sprinkle the pecan
halve in an even layer over the top of the crust and set aside... 2)
In a small sauce pan, melt the remaining butter and brown sugar
together, cooking and stirring over med heat `til smoth and entire
serface is bubbly, then cook for 1 min. longer. Pour evenly over the
pecans and crust... 3) Bake in a 350ø oven for 18 to 20 min. or `til
entire serface is bubbling... Then remove from the oven and
IMMEDIATELY sprinlke with chocolate chips. 4) After the chips are
melted (about 2 to 3 min) lightly swirl the chocolate around the top
... cool completely on a wire rack before cutting into squares...
Source: Found on the Internet and reproduced in MM format for you by
Fred Goslin on Cyberealm Bbs in Watertown NY. Home of KOOKNET @ (315)
786-1120
Servings: 36 cookie/bar
Pecan Caramel Squares Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie; Dessert; Nut; Pecan
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into the far past, in fact as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, these, early cook books were just very simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Closer to modern times, we have some books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of food on the menues of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in recipe publications, most of which are kept safe in academic collections. During the next few hundred years, the rich families of Wesstern Europe strove to serve up the best banquets, and consequentially the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pecan Caramel Squares recipe.
