Monday, November 19, 2007

Chocolate Pecan Bars

I just made these for my dad's birthday (Happy Birthday, Dad!) and as a back-up Thanksgiving dessert. They are simple, pretty darn good and go well with morning coffee. Next time, I think I might incorporate some caramel squares to try to make them more turtle-ish in nature.

Chocolate Pecan Bars
Makes 15-24 bars, depending on how generous you're feeling. Adapted from One of the reviews on the site noted a too-soft crust - I accidentally omitted the egg the original called for and my crust was fine, so I'd recommend doing that.


  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 3 cups chopped pecans, plus a few halves for decorating
  • 2 cups semisweet chocolate chips
  • Preheat oven to 350 degrees.
  • Mix crust ingredients in food processor or with a pastry blender. Press into buttered 13 x 9 inch baking dish. Bake until golden, about 20 minutes.
  • For the filling, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Beat in the flour, the vanilla, and the salt and then stir in the pecans and the chocolate chips.
  • Pour into crust and smooth out. It helps if the crust is still warm so that the chocolate melts a bit as you smooth it. Decorate top with pecan halves, if desired. Bake for about 30 minutes, or until golden brown and firm.
  • Allow to cool and cut into squares.

1 comment:

Katie said...

Those look to die for!!!