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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups pecan halves
1 (9 oz) bag pretzel rods
4 sticks unsalted butter, plus extra for buttering the pan
1/2 cup sugar
8 oz semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4 inch
3/4 cup finely chopped Mexican chocolate
For the filling
3 tbsp flour
6 large eggs
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups corn syrup, preferably dark
1 tbsp vanilla extract
Powdered sugar, for garnish
Toast the pecans and prepare the crumb crust. Preheat oven to 325, toast the pecans on a rimmed baking sheet until noticeably darker and toasty smelling, about 10 minutes. Let the pecans cool to lukewarm (but keep the oven heated), then coarsely chop them by hand 1/4 to 1/2 inch pieces make luxurious-looking bars. Scrape into a large bowl.
Use a food processor to chop the pretzels into fairly fine crumbs. (You should have 2 cups of crumbs.) In a small saucepan over medium heat or in a microwave at 50% power, melt 2 sticks of the butter. Scrape into the processor, along with the 1/2 cup granulated sugar. Pulse until everything is combined.
Butter the bottoms and sides of two 8 x 8-inch baking pans. Cut a piece of parchment to fit the bottom of each pan, then press firmly in place. Butter the parchment paper. Divide the crumb mixture between the two pans and pat into an even layer covering the bottom completely.
Make the filling. To the pecans, add the two chocolates and the flour. Stir to combine, then divide evenly between the two pans. In the small saucepan or microwave at 50% power, melt the remaining 2 sticks of the butter.
In the bowl, combine the eggs, brown sugar, corn syrup or corn syrup mixture and vanilla. Slowly add the melted butter, mixing until the batter looks smooth. Divide the batter between the two pans, pouring it slowly and evenly over the surface to ensure even distribution of the chocolate and pecans through the batter.
Bake, cool and serve the bars. Slide the pans into the oven and bake for 45 to 55 minutes, until the center is almost firm. Let cool to room temperature. Cover and refrigerate until firm for easy cutting.
Use a small knife to loosen the sides, then turn out. Cut into 2-inch squares. Keep your Chocolate Pecan Pie Bars stored in the refrigerator until just before serving. Transfer to a serving platter, dust with powdered sugar.
Makes 32 2-inch bars
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CHOCOLATE PECAN PIE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups pecan halves
1 (9 oz) bag pretzel rods
4 sticks unsalted butter, plus extra for buttering the pan
1/2 cup sugar
8 oz semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4 inch
3/4 cup finely chopped Mexican chocolate
For the filling
3 tbsp flour
6 large eggs
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups corn syrup, preferably dark
1 tbsp vanilla extract
Powdered sugar, for garnish
Toast the pecans and prepare the crumb crust. Preheat oven to 325, toast the pecans on a rimmed baking sheet until noticeably darker and toasty smelling, about 10 minutes. Let the pecans cool to lukewarm (but keep the oven heated), then coarsely chop them by hand 1/4 to 1/2 inch pieces make luxurious-looking bars. Scrape into a large bowl.
Use a food processor to chop the pretzels into fairly fine crumbs. (You should have 2 cups of crumbs.) In a small saucepan over medium heat or in a microwave at 50% power, melt 2 sticks of the butter. Scrape into the processor, along with the 1/2 cup granulated sugar. Pulse until everything is combined.
Butter the bottoms and sides of two 8 x 8-inch baking pans. Cut a piece of parchment to fit the bottom of each pan, then press firmly in place. Butter the parchment paper. Divide the crumb mixture between the two pans and pat into an even layer covering the bottom completely.
Make the filling. To the pecans, add the two chocolates and the flour. Stir to combine, then divide evenly between the two pans. In the small saucepan or microwave at 50% power, melt the remaining 2 sticks of the butter.
In the bowl, combine the eggs, brown sugar, corn syrup or corn syrup mixture and vanilla. Slowly add the melted butter, mixing until the batter looks smooth. Divide the batter between the two pans, pouring it slowly and evenly over the surface to ensure even distribution of the chocolate and pecans through the batter.
Bake, cool and serve the bars. Slide the pans into the oven and bake for 45 to 55 minutes, until the center is almost firm. Let cool to room temperature. Cover and refrigerate until firm for easy cutting.
Use a small knife to loosen the sides, then turn out. Cut into 2-inch squares. Keep your Chocolate Pecan Pie Bars stored in the refrigerator until just before serving. Transfer to a serving platter, dust with powdered sugar.
Makes 32 2-inch bars
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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