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Category: Cookies
Prep Time: Cook Time: Total Time:
Pecan Dough
5 tbsp cold unsalted butter, cut into 1/2 -tbsp pieces, plus 1 tbsp melted to coat pan
1 cup flour
2/3 cup powdered sugar
2 large egg yolks
1/2 cup unsalted pecans, toasted, and coarsely chopped
Pecan Filling
12 tbsp unsalted butter, cut into 1-tbsp pieces
2 cups dark brown sugar
3/4 cup heavy cream
2/3 cup light corn syrup
4 oz unsweetened baking chocolate, cut into 1/4-ounce pieces
2 cups unsalted pecans, toasted, and coarsely chopped
2 cups milk chocolate chips
10 oz milk chocolate baking chocolate, coarsely chopped
Preheat oven to 325. Coat a 13x9 inch pan with the melted butter.
To make the dough: Sift together flour and sugar and place in the bowl of a stand mixer fitted with a paddle attachment. Add the cold butter one piece at a time while mixing on low, until mealy in texture, about 2 minutes. Add egg yolks and mix on low until the dough forms around the paddle, about 30 seconds. Add the pecans and mix on low for 30 seconds. Remove dough from the mixer and place it in prepared pan. Use hands to flatten the dough uniformly to cover the bottom of the baking pan. Bake on the center rack of oven for 15 minutes. Remove from oven and set aside, leave the oven on.
To make the filling: Bring butter, brown sugar, cream, and corn syrup to a boil in a large saucepan over medium-high heat, stirring to dissolve the brown sugar. Boil for 3 minutes, until thickened, stirring constantly with a whisk. Remove from heat. Add the unsweetened chocolate and stir until the chocolate has melted. Fold in the milk chocolate chips and pecans. Pour filling onto baked dough. Using a spatula, spread evenly. Bake on center rack for 30 minutes. Rotate the pan 180 degrees half way through.
Remove from oven and immediately sprinkle the 10 oz of milk chocolate over the surface. Place pan back in oven for 3 minutes. Remove the pan from oven, and use a spatula to smooth the chocolate. I choose to make a marbled effect since the chocolates were different shades of brown. Cool at room temperature for 30 minutes, then place in refrigerator for an hour.
To serve: Remove from refrigerator. Turn the pan over onto a clean, dry, cutting surface, then turn the contents chocolate side up. Using a sharp serrated knife, cut away 1/4-inch of the edge from the two narrower ends, then divide widthwise into 4 strips. Diagonally trim a 1/2-inch piece from each end of each strip, then cut the strip diagonally 3 times to form 4 uniformly sized diamonds form each strip.
Best served at room temperature. Keep in a tightly sealed plastic container in the refrigerator for several days.
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CHOCOLATE PECAN DIAMONDS
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Category: Cookies
Prep Time: Cook Time: Total Time:
Pecan Dough
5 tbsp cold unsalted butter, cut into 1/2 -tbsp pieces, plus 1 tbsp melted to coat pan
1 cup flour
2/3 cup powdered sugar
2 large egg yolks
1/2 cup unsalted pecans, toasted, and coarsely chopped
Pecan Filling
12 tbsp unsalted butter, cut into 1-tbsp pieces
2 cups dark brown sugar
3/4 cup heavy cream
2/3 cup light corn syrup
4 oz unsweetened baking chocolate, cut into 1/4-ounce pieces
2 cups unsalted pecans, toasted, and coarsely chopped
2 cups milk chocolate chips
10 oz milk chocolate baking chocolate, coarsely chopped
Preheat oven to 325. Coat a 13x9 inch pan with the melted butter.
To make the dough: Sift together flour and sugar and place in the bowl of a stand mixer fitted with a paddle attachment. Add the cold butter one piece at a time while mixing on low, until mealy in texture, about 2 minutes. Add egg yolks and mix on low until the dough forms around the paddle, about 30 seconds. Add the pecans and mix on low for 30 seconds. Remove dough from the mixer and place it in prepared pan. Use hands to flatten the dough uniformly to cover the bottom of the baking pan. Bake on the center rack of oven for 15 minutes. Remove from oven and set aside, leave the oven on.
To make the filling: Bring butter, brown sugar, cream, and corn syrup to a boil in a large saucepan over medium-high heat, stirring to dissolve the brown sugar. Boil for 3 minutes, until thickened, stirring constantly with a whisk. Remove from heat. Add the unsweetened chocolate and stir until the chocolate has melted. Fold in the milk chocolate chips and pecans. Pour filling onto baked dough. Using a spatula, spread evenly. Bake on center rack for 30 minutes. Rotate the pan 180 degrees half way through.
Remove from oven and immediately sprinkle the 10 oz of milk chocolate over the surface. Place pan back in oven for 3 minutes. Remove the pan from oven, and use a spatula to smooth the chocolate. I choose to make a marbled effect since the chocolates were different shades of brown. Cool at room temperature for 30 minutes, then place in refrigerator for an hour.
To serve: Remove from refrigerator. Turn the pan over onto a clean, dry, cutting surface, then turn the contents chocolate side up. Using a sharp serrated knife, cut away 1/4-inch of the edge from the two narrower ends, then divide widthwise into 4 strips. Diagonally trim a 1/2-inch piece from each end of each strip, then cut the strip diagonally 3 times to form 4 uniformly sized diamonds form each strip.
Best served at room temperature. Keep in a tightly sealed plastic container in the refrigerator for several days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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