These delicious treats can be eaten fresh or frozen, and keep well, though they probably won’t last long!
Chocolate Pecan Pie Bars
- 1/2 cup (1 stick) unsalted butter, plus 2 tbs melted butter
- 1 1/4 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup granulated sugar
- 1 package (11.5-12 oz) semisweet chocolate (2 cups)
- 2 cups coarsely chopped pecans
- Preheat oven to 350°F
- Line the bottom and sides of a 9 x 13 inch baking pan with aluminum foil. In the bowl of an electric mixer, beat one stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
- Bake until lightly browned, 25-30 minutes. Let cool for ten minutes.
- Meanwhile, in the same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (using foil to lift).
- Cut into 32 bars (8 rows by 4 rows).
This recipe comes from Monica Svatek, writing for tastebook.com, and I was introduced to it by way of my sister Isabella. I looked for a link, but the page has been taken down.
When putting the crust in the pan, use a plastic drinking glass with smooth sides to roll out the mixture smoothly. If you don’t want to freeze the bars, keep them in a cool, dry place.
This is a straightforward recipe that can be made well ahead of time, and I made it last Christmas, where it proved a popular treat.