This recipe comes from the March issue of Everyday Food (and is very similar to CDKitchen’s version. I made these last weekend for a potluck dinner and they were devoured. Rich, chewy, and chocolately, more than one person asked for the recipe.
The recipe calls for pecans and semi-sweet chocolate, which I substituted for walnuts (had pounds of them in my freezer) and Ghirardelli’s 60% Cocoa Bittersweet Chocolate chips. I don’t care for eating these chips straight but in this recipe their darkness offsets the bar’s sweetness, resulting in a rich, but not cloying, treat.
Next time, I’ll make them with pecans, which will really push them over the top.
Chocolate Pecan Pie Bars
1-1/4 c. all-purpose flour
1/2 c. unsalted butter, softened
1/2 tsp. salt
1/4 c. packed brown sugar
3 large eggs
3/4 c. corn syrup
1/2 c. granulated sugar
2 Tbs. unsalted butter, melted
1 (11.5 oz.) package chocolate chips
2 c. coarsely chopped pecans
Preheat oven to 350 degrees. Line a 9×13 inch baking pan with foil (this will help you lift the bars out of the pan after they’ve completely cooled).
For the crust, mix together the flour, butter and brown sugar in small bowl until crumbly. Press into prepared baking pan and bake for 12 to 15 minutes or until lightly browned.
While the crust is baking, prepare the filling. Beat eggs, corn syrup, granulated sugar, and butter in medium bowl until completely combined. Fold in chocolate chips and nuts. Pour evenly over baked crust while the crust is hot. Bake for an additional 25 to 30 minutes or until set. Cool in pan on wire rack.
Grade: B+ (with pecans, much higher)