Servings: 25 small squares
Prep Time: 20 min
Cook Time: 30 min
1 cup chopped pecans
1/2 cup butter, room temperature
1 cup flour
1 8-ounce package cream cheese, room temperature
1 1/2 cup confectioner’s sugar
1 cup heavy cream
2 tablespoons sugar
1 cup Heath bits O’brickle toffee
Preheat oven to 350 degrees.
Begin by greasing a 9x2-inch square pan.
Using a bowl, stir together the confectioner’s sugar and flour. Using a pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the mixture into the pan evenly. Pour the nuts over the pressed dough and bake for 30 minutes. Remove pan from oven and allow to cool completely.
To make the topping, whip the cream and sugar together using a mixer until stiff. Fold in the almond toffee bits, and spread mixture over cake. Cut into squares and refrigerate.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.