Butter cookie squares are topped with pecan praline and decoratively drizzled with both white and semisweet chocolate.
1 cup butter, softened
1 cup firmly packed brown sugar - divided use
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whipping or heavy cream
1/2 cup chopped pecans
2 ounces white chocolate
1/3 cup semisweet chocolate chips
- Preheat oven to 375°F (190°C).
- In a large bowl with an electric mixer, beat together butter, 1/2 cup brown sugar, and sugar until blended. Beat in vanilla and egg; stir in flour, baking soda, and salt. Stir in flour; gather dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Divide the dough into 4 pieces and roll each portion into a 15 x 3-inch rectangle. Trim the edges and sides. With a knife, score the dough in 1 1/2-inch squares. Bake for 10 to 12 minutes or until golden brown on the edges. Cool.
- While the base cookie is cooling, combine cream, 1/2 cup brown sugar, and chopped pecans in a heavy saucepan; bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring, or until thick. Remove from heat and cool but do not let it harden. Drop 1/2 teaspoon of the pecan-praline mixture onto the center of each square.
- In a microwave, using a separate saucepan or glass dish, melt white chocolate and semi-sweet chocolate chips over low heat. Drizzle alternately over the cookies.
- Cut or break apart at the scoring.
Makes 3 1/2 dozen cookies.