Monday, December 12, 2011

The Rosiethon. Day 3 of Rosie's Christmas Baking. #12. Pecan Brickle Squares.

Pecan Brickle Squares
  2 cups flour
1/2 cup powdered sugar
2 sticks butter, chilled, cut into small pieces
1 14-oz can sweetened condensed milk
 1 large egg
1 tsp vanilla extract
1 8 oz package almond brickle chips
 1 cup chopped pecans
 Heat oven to 350 degrees.
 Combine flour and powdered sugar.
 Cut in butter with a pastry blender or finger tips
 until coarse and crumbly.
Press mixture evenly into 9 x 13-inch pan.
 Bake at 350 degrees for 15 minutes.
 Combine condensed milk, egg, extract,
 almond brickle chips, and chopped pecans.
Pour over prepared crust.
Bake at 350 for 25 minutes, or until golden.
 Cool and cut into squares.
I mixed the flour and sugar and cut my butter into small pieces.
Add butter to mixture.
Work with pastry blender.
Or by hand.
Most recipes call for cutting in the butter
 until it resembles coarse meal.
I like to have different sized pieces of butter,
 from coarse meal to pea-size.
 Makes for a more tender, flakier crust.
Pour mixture into greased pan.
Press evenly into pan.
 The base went into the oven for 15 minutes.
 While the base is baking, prepare the topping.

Sweetened condensed milk into bowl.
Add in egg.
Add in almond bits.
Add in pecans.
Mix well.
For the brickle chips,
 I use Bits O' Brickle Toffee Bits.
Their misplacement of the apostrophe has always rankled me.
Pour topping over base.
Spread evenly.
 Bake 25 minutes at 350 degrees.

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