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1
Crust:.
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2
Measure the flour, baking powder, and salt into a sifter.
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3
Beat 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 until combined.
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6
Grease a 9 X 13-inch baking pan with olive oil.
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7
Press the dough evenly into the pan and refrigerate the pan for 15 minutes.
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8
Preheat the oven to 375˚F.
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9
Bake the crust for about 25 minutes or until golden, rotating the pan once halfway through baking time.
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10
Topping:.
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11
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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12
When cool, chop in a food processor or by hand.
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13
On medium high heat, measure sugar into a heavy 3-quart saucepan.
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14
When it starts to melt and turn golden, stir it occasionally.
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15
Continue to cook, stirring until the sugar completely melts and turns light brown.
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16
Carefully add the cream.
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17
Stir well and cook for 30 seconds or until the mixture is smooth and liquid.
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18
Cut the butter into little pieces.
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19
Add it to the caramel mixture along with the vanilla and salt.
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20
Stir in the chopped pecans.
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21
Pour the mixture over the partially cooled crust.
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22
Bake for 20 minutes.
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23
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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24
Flip the entire pan over onto a large cutting board to remove the cookies from the pan.
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25
Turn cookies right side up.
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26
Using a sharp knife, cut into 24 bars.
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27
Cut each bar in half on the diagonal.
