Rich and Gooey Honey Nut Diamonds

---------- Recipe via Meal-Master (tm) v8.05

Title: Rich and Gooey Honey Nut Diamonds
Categories: Cookies
Yield: 1 servings

Crust:
2 Unsalted butter
1/2 c Sugar
1 Egg
2 ts Vanilla extract
2 1/4 c Flour
1 ts Baking powder
Filling:
2 Unsalted butter
1 1/3 c Brown sugar
1/4 c White sugar
1/2 c Honey
4 c Pecans *
1/3 c Heavy cream
Powdered sugar for garnish
Additional pecan halves for
-garnish

* (nice looking halves if possible), plus more for garnish
For crust: preheat oven to 350 degrees. Butter a 9 by 13-inch baking
pan. With electric mixer, cream butter and sugar until smooth and fluffy.
Beat in egg and vanilla. Sift together flour and baking soda and add to
butter. Mix slowly on low speed, then on medium speed until well mixed.
Mixture will be crumbly. Do not overmix. Press into bottom of pan, forming
a slight rim. Prick with a fork to completely cover crust mixture. Bake 15
minutes, until baked but still colorless. Remove from oven and cool
completely.
For filling: in saucepan over medium-high heat, stir together butter,
brown sugar, white sugar and honey. Bring to boil for 3 minutes. Remove pan
from heat and immediately add pecans. Return pan to heat and stir in cream.
Mix until smooth. Pour in prebaked crust, starting at the corners and
pouring to center to cover crust completely. Set pan on baking sheet to
keep bottom from overbaking. Bake 25 minutes. Rotate pan and bake 15-20
minutes more for a total of 40-45 minutes. Middle will slightly jiggle, but
will set when cooled. Leave at room temperature overnight.
Cut into 1 inch diamonds. These will keep for up to 2 weeks at room
temperature. Dust with powdered sugar if desired and place a pecan half in
center of each. THE DESSERT SHOW SHOW#DS3237

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