Ingredients
2
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
1/4
teaspoon salt
3/4
cup cold butter or margarine, cut into small pieces
1
egg
1
cup packed brown sugar
1/2
cup granulated sugar
1
cup butter (do not use margarine)
1/2
cup honey
4
cups coarsely chopped pecans
1/4
cup whipping cream
1
teaspoon grated orange peel
1
bag (12 oz) semisweet chocolate chips (2 cups)
4
teaspoons shortening
Kosher salt, if desired
Preparation
Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs. Add egg; process until dough forms a ball. Press in pan.
Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute. Remove from heat; stir in pecans, whipping cream and orange peel. Pour over crust.
Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze. Sprinkle with salt.
