PECAN-CHOCOLATE SQUARES Recipe

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If you love pecan pie, and chocolate you will flip for this recipe. I was skimming through that awesome magazine where I found the Black Bean Chili Recipe and stumbled upon this. I wanted to make something using the stuff that I had on hand. I had a half bag of pecans and some Ghirardelli Chocolate, so I thought I would give it a try. I actually made a few mistakes while making this, but they turned out so good I'm going to submit this recipe the way I made it! NO BULL these things are amazing. I usually don't get to excited about my own cooking, but this one I highly recommend trying. My husband loves pecan pie, so I know he will love this simple recipe. It sure beats making a pie crust let me tell ya! These would be great to take for Thanksgiving to share. I really hope you try this recipe! It is super simple, plus you get to use your food processor...I love that thing! Especially when making doughs and pastries. Something about pulsing butter and flour is thrilling to me! I know I need to get a life! Hope you enjoy this sweet treat.

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Ingredients

  • PECAN-CHOCOLATE SQUARES
  • For The Cookie Base:
  • 3/4 cup cold unsalted butter cut into 1/2 pieces
  • 2 cups all purpose flour
  • 1/2 cup packed light brown sugar
  • 2 tsp. salt
  • 2 oz. 1/2 cup finely grated unsweetened chocolate (I used Ghirardelli 100 % Cacao)
  • For The Pecan Topping
  • 3 cups of Pecans toasted
  • 1/2 unsalted butter
  • 1 cup of light brown sugar
  • 1/3 cup honey
  • 1 Tbsp. Dark Molasses
  • 2 Tbsp. heavy cream
  • 1/2 tsp. salt

Directions

  1. Make the cookie base:
  2. Position rack in middle of oven, heat to 350. Put all of the ingredients for the cookie base in your food processor and pulse for about 20 times. It will appear well combines and crumble, don't over mix you want the butter to be a crumble texture for a tender base. Scatter the dough in in a 9x9 baking pan and press evenly. (wipe out the food processor but don't bother washing it yet.) Bake the base for 25 minutes, remove from oven but don't turn oven off.
  3. Making the pecan topping:
  4. As the cookie base bakes toast the pecans in a dry teflon skillet. Put into food processor and pulse until you get a course chop. In a medium saucepan melt butter. Stir in brown sugar, honey, cream and salt. Simmer for 2 minutes stirring occasionally. Stir in the pecans. Pour the mixture over the cookie base spreading evenly. Bake until much of the filling is bubbling ( not just the edges) 16 to 18 minutes. Let cool completly in pan. When ready to serve cut into 16 squares. Bars will keep for 5 days if tightly covered.

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