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Chocolate-pecan squares




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1/2 cup ( 125 mL) unsalted butter, at room temperature
1 egg yolk
1 cup ( 250 mL) all-purpose flour
2 tbsp ( 30 mL) icing sugar
1/4 tsp ( 1 mL) salt
3 eggs
1/2 cup ( 125 mL) brown sugar
2 tbsp ( 30 mL) all-purpose flour
1/4 tsp ( 1 mL) salt
2/3 cup ( 150 mL) corn syrup
1 tbsp ( 15 mL) vinegar or lemon juice
1 cup ( 250 mL) pecans or walnuts
1 cup ( 250 mL) chocolate chips



Recipe



1. Preheat oven to 350F (180C). Lightly grease an 8-inch (2-L) square pan or coat with cooking spray. To make base, stir butter with egg yolk in a mixing bowl. Then add 1 cup (250 mL) flour, icing sugar and 1/4 teaspoon (1 mL) salt. Stir with a fork until well blended. Press into bottom of greased pan. Bake in centre of preheated oven until lightly golden, about 15 minutes.

2. To make topping, beat 3 eggs in a large bowl until slightly foamy. Stir brown sugar with 2 tablespoons (30 mL) flour and 1/4 teaspoon (1 mL) salt. Stir into eggs until blended. Beat in corn syrup and vinegar. Add nuts and chocolate chips.

3. Spread mixture evenly over hot base. Bake in centre of 350F (180C) oven until top is set and edges are browned, from 35 to 40 minutes. Place pan on a rack to cool. Cut into squares.