I have been wanting to share this recipe since yesterday afternoon. It has taken me several tries to get any sort of decent picture. Note I said decent, not great or even good. My decent camera is out of town, my old iPhone camera wasn’t doing the trick and it took me forever to find the cord to go with the passable camera.
These bars are truly fabulous. They are everything that is good about a pecan pie with chocolate added. How can that be bad?
Recipe found on the wonderful Brown Eyed Baker
For The Crust:
1 ½ cups All-Purpose Flour
½ cup (1 stick) Butter, softened
¼ cup Packed Brown Sugar
3 large Eggs
¾ cup Corn Syrup
¾ cup Granulated Sugar
2 Tablespoons Butter, melted
1 tsp Vanilla Extract
1 ¾ cups Coarsely Chopped Semisweet Or Bittersweet Chocolate – Or Chocolate Chunks In A Bag
1 ½ cups Chopped Pecans
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars.
*I made the bars in an Airbake 9×13 pan and probably could have baked the crust a little longer as it is a bit crumbly. But that just means you can’t walk through the house without dribbling crumbs. It is more a stay on the plate sort of bar.
I highly recommend using the chocolate chunks in a bag-so easy!
I ate my model bars for breakfast this morning; on a plate with a cup of coffee. So far it is the highlight of the day. There is a stupid amount of snow out there and it’s -2 degrees. Oh, and the Vikings game has been postponed. Guess I do some more baking today!