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Category: Bars
Prep Time: Cook Time: Total Time:
For the chocolate bar:
2 cups flour
1/2 tsp baking powder
Pinch salt
1/2 cup unsalted butter, room temperature, plus extra for the pan
1/2 cup packed light brown sugar
1 egg
5 oz unsweetened chocolate, melted
1/4 cup chopped pecans
For the glaze:
3/4 cup butter
1/2 cup sugar
2 tbsp light corn syrup
3/4 cup sweetened condensed milk
1 cup chopped pecans
1/2 cup sweetened coconut flakes
Preheat oven to 325.
In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze.
In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.
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STICKY ROAD CHOCOLATE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
For the chocolate bar:
2 cups flour
1/2 tsp baking powder
Pinch salt
1/2 cup unsalted butter, room temperature, plus extra for the pan
1/2 cup packed light brown sugar
1 egg
5 oz unsweetened chocolate, melted
1/4 cup chopped pecans
For the glaze:
3/4 cup butter
1/2 cup sugar
2 tbsp light corn syrup
3/4 cup sweetened condensed milk
1 cup chopped pecans
1/2 cup sweetened coconut flakes
Preheat oven to 325.
In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze.
In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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