Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars

What you will not find when I post recipes is step-by-step photos. I bake for fun and have no patience to stop and take photos of every single step. If you don't know what flour and egg in a bowl looks like, then just stop reading now.

Great, you're still here. If you have some relatives descending upon you in two weeks for Thanksgiving, then bake these and put everyone in a sugar coma and make them forget about how dry your turkey tasted.

I don't recall where I found this recipe, (when known I will ALWAYS cite the source, I hate theives!) but after baking this several times, I have modified it to my liking and below is my version. Onward!

Crust Ingredients

• 1 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 cup pecans, chopped coarse, toasted
• 1 tsp salt
• 1/4 tsp baking powder
• 6 tbsp unsalted butter

Filling Ingredients

• 1/2 cup light brown sugar
• 1/3 cup light corn syrup
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1 large egg
• 2 cups pecans, chopped coarse, toasted
• 1 cup dark chocolate chips

Instructions

1. Heat oven to 350 degrees. Spread the pecans (2 1/4 cups) onto a baking sheet and place in preheated oven 6-8 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool.
2. Spray 9-inch square baking pan with nonstick cooking spray. Put a piece of parchment paper in the bottom of the pan pushing it into corners and letting the parchment extend up the sides of the pan and overhang slightly. Spray sheet with nonstick cooking spray.
3. Place flour, brown sugar, pecans, salt, and baking powder in food processor. Process mixture until it resembles coarse cornmeal, about five 1-second pulses. Add butter and pulse until mixture resembles sand, about eight 1-second pulses. Pat mixture evenly into prepared pan and bake until crust is light brown and springs back when touched, about 20 minutes.
4. While crust bakes, whisk together brown sugar, melted butter, corn syrup, vanilla, and salt in medium bowl until just combined. Add egg and whisk until incorporated.
5. Combine 2 cups of pecans and dark chocolate chips in a small bowl; set aside.
6. Pour filling on top of hot crust and sprinkle the pecans and chocolate chips evenly over top. Bake until top is brown and cracks start to form across surface, 22 to 25 minutes. Cool on wire rack for 1 hour.
7. Cut into 12-24 bars depending on the size of your sweet tooth!