SWEET SEASON
3 no-mixer-required Santa-worthy cookies
Is your holiday menu set yet? If you’re ready to get a head start in your planning, here’s a twist on a favorite, pecan pie. TRIPLE-NUT BARS Makes 36
This pecan pie-inspired dessert would be an easy baking project ahead of the holidays. Even if someone else brings pecan pie, you’ll be munching on these bars all week long. For an extra layer of indulgence, drizzle the bars with about 1/3 cup of caramel topping. Sprinkle lightly with coarse sea salt.
— Addie Broyles
FOR THE CRUST 3/4 cup butter, softened
1/2 cup packed brown
sugar
1/2 teaspoon almond
extract
1 1/2 cups all-purpose flour
FOR THE TOPPING
1 cup butter, cut into
pieces
1 1/2 cups packed brown
sugar
1/4 cup honey
1/4 cup light corn syrup 1/2 teaspoon vanilla 1 cup walnut pieces 1 cup unblanched or blanched whole almonds
1 cup pecan halves
Heat oven to 350 degrees. In medium bowl, beat 3/4 cup butter, 1/2 cup brown sugar and the almond extract with electric mixer on mediumlow speed until blended. On low speed, beat in flour until soft dough forms.
Press dough in bottom of ungreased 13-inch-by-9-inch pan. Bake 17 to 20 minutes or until golden brown.
Meanwhile, in 2-quart saucepan, cook 1 cup butter, 1 1/2 cups brown sugar, the honey and corn syrup over medium-high heat 12 to 15 minutes, stirring frequently, until mixture comes to a full rolling boil. Boil 1 to 2 minutes, stirring frequently. Remove from heat. Stir in vanilla.
Sprinkle walnuts, almonds and pecans over partially baked crust. Pour brown sugar mixture over nuts. Bake 13 to 15 minutes or until top is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 6 rows.
— From “Betty Crocker Sheet Pan Desserts: Delicious Treats You Can Make with a Sheet, 13x9 or Jelly Roll Pan,” by General Mills (Houghton Mifflin Harcourt, $19.99).