Chocolate Pecan Pie Bars
INGREDIENTS:
For the Crust:
1 cup unbleached all-purpose flour
1/3 cup packed light brown sugar
1/4 cup toasted pecans, chopped coarse
1 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons cold unsalted butter, cut into ½-inch pieces
For the Pecan Filling:
1/2 cup packed light brown sugar
1/3 cup light corn syrup
4 tablespoons unsalted butter, ½ stick, melted
1 tablespoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups toasted pecans, chopped coarse
1 cup semi sweet chocolate chips
DIRECTIONS:
Adjust oven rack to middle position and 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 completely.
For the crust: Spray 9-inch square baking pan with nonstick cooking spray. Put a long piece of parchment paper in the bottom of the pan pushing it into corners and letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Fit second sheet of parchment paper in pan in same manner, perpendicular to first sheet. Spray sheets with nonstick cooking spray.
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 …
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