Diamond Crumbles

Diamond Crumbles

Prep:
40 mins
Cooking:
25 mins
Level:
Easy
Yields:
36 to 48 diamonds (3 to 4 dozen)

Diamond Crumbles have a smooth chocolate filling that is a marvelous contrast to the crumb layers and crunchy chocolate pecan topping. Carrie Singh of Naples, FL developed this recipe.

Ingredients

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

BEAT butter in large mixer bowl on medium speed for 30 seconds. Beat in flour, sugar and salt on low speed until crumbly. Press 2 cups of mixture onto bottom of prepared pan. Bake for 12 to 14 minutes or until lightly browned on edges.

COMBINE 1 1/2 cups of morsels and sweetened condensed milk in small saucepan over medium-low heat. Heat until morsels are melted, stirring constantly. Remove from heat; stir in vanilla extract. Pour evenly over hot crust. Add remaining morsels and chopped pecans to the reserved crust mixture; sprinkle over the chocolate layer.

BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into diamond-shaped pieces.

Baker's Comments

Nutritional Information

  • Serving Size
    1/36 to 48 diamonds (3 to 4 dozen) of recipe
  • Calories 190
  • Calories from Fat 100

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 6g 28%
  • Cholesterol 15mg 6%
  • Sodium 65mg 3%
  • Carbohydrates 22g 7%
  • Dietary Fiber 1g 4%
  • Sugars 14g
  • Protein 2g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 4%

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