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1
To make the crust:
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2
Measure the flour, baking powder, and salt into a sifter.
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3
In the bowl of an electric mixer set on medium speed, beat together the butter and sugar for 4 minutes.
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4
Add the egg and the vanilla and beat well.
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5
Sift the flour over the creamed mixture and beat for a minute, or just until combined.
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6
Spray a 9 by 13-inch baking pan with cooking spray.
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7
Line it with foil, allowing the foil to hang over each end of the pan, and spray the foil with cooking spray.
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8
Press the dough evenly into the pan and refrigerate the pan for 15 minutes.
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9
Preheat the oven to 375F.
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10
Bake the crust for about 25 minutes or until golden, rotating the pan once halfway through the baking time.
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11
Remove from the oven but leave the oven on.
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12
To make the topping:
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13
Place the pecans on a baking sheet in a single layer and toast in the oven alongside the crust for 5 to 8 minutes, until golden.
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14
When cool, chop in a food processor or by hand.
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15
Measure the sugar into a heavy 3-quart saucepan and turn the heat to medium.
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16
When it starts to melt and turn golden, stir it occasionally.
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Continue to cook, stirring, and the sugar will completely melt and turn light brown.
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18
Carefully add the cream and dont worry when the mixture steams up!
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Stir well and cook for 30 seconds or until the mixture is smooth and liquid.
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20
Cut the butter into little pieces.
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21
Add it to the caramel mixture along with the vanilla and salt.
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22
Stir in the chopped pecans.
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23
Pour the mixture over the partially cooled crust.
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24
Bake for 20 minutes.
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25
When it is bubbly but still jiggly, remove from the oven and cool in pan on wire rack for 2 hours.
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26
Flip the entire pan over onto a large cutting board to remove the cookies from the pan.
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27
Peel off the foil and turn right side up.
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28
Using a sharp knife, cut into 24 bars.
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29
Cut each bar in half on the diagonal.
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30
Store in an airtight container at room temperature, between layers of waxed paper for up to 1 week, or freeze for up to 3 months.
