This is an oldie but a goodie. It was the week before Father’s Day and I was scouring the internet for something special to make for my pecan loving Dad, and when I found this (courtesy of Paula Deen) I knew I had found “the one.” These babies are amazing, and surprisingly easy to make. I was too lazy to get my camera to take pictures, so you’ll just have to trust me that mine turned out as good as (okay, maybe even better than) Paula’s.
1 1/2 cups confectioners’ sugar
1 cup all purpose flour
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 cup chopped pecans
1 cup heavy cream
2 T granulated sugar
1 cup Heath Bits o’ Brickle Toffee Bits
Preheat oven to 350 degrees F. Spray a 9×9 (or 11×7) pan with nonstick spray, or lightly grease.
Stir together confectioners’ sugar and flour in a bowl. Using a pastry cutter (or just by putting it all in a food processor–the easy way out) cut cream cheese and butter into flour misture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes, or until the edges are brown. Remove from oven and cool completely.
To make the topping, whip the cream and granulated sugar together with an electric mixer until stiff, then fold in the toffee bits. If you like, you could also use ready made whipped cream and add toffee bits, but there’s something special about making your own. Spread over the bars, cut into squares, and enjoy! Oh, and make sure to store this in the refrigerator . . . if you have any leftovers.