Chocolate Pecan Squares
Source of Recipe
Whole Foods Cooking Class
Recipe Introduction
This recipe is SO good and SO fast if you have a food processor. Get one if you don't.
List of Ingredients
- Cookie Base
- 1 1/2 sticks unsalted butter
- 2 cups flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- Pecan Topping
- 10 ounces pecans, toasted
- 1 stick unsalted butter
- 1 cup dark brown sugar
- 1/2 teaspoon salt
- 1/3 cup honey
- 2 Tablespoons heavy cream
- 3 oz. finely grated bittersweet chocolate (like Scharffen Berger)
Instructions
- Preheat oven to 350 degrees. (The pecans should already be toasted at this point.)
- Cut butter into 1/2 inch pieces and place in a food processor, along with the flour, sugar, salt and cinnamon. Process until mixture begins to form pea-sized clumps.
- Sprinkle mixture into a 9" * 9" baking pan and pat out evenly (using your fingers) into the bottom of the pan.
- Bake the cookie crust in the middle of the oven until golden, about 20 - 25 minutes.
- In the bowl of a food processor, coarsely chop the pecans. In a medium saucepan, melt the butter and stir in the brown sugar, salt, honey and cream. Simmer the mixture for 1 minute, stirring occasionally. Stir in the pecans.
- When the cookie base is done, remove from the oven and sprinkle the grated chocolate evenly over the top. Eat a little bite to make sure the chocolate is OK. ha.
- Pour the pecan mixture over the chocolate, spreading evenly. Bake in the middle of the oven until the entire filling (not just the edges) is bubbling, about 18 minutes. (I bake mine for only 12 - 15 minutes because I like it chewier!)
- Cool completely in pan...as IF...I eat one as soon as it won't burn my mouth! Cut into bars.
- Covered tightly, these bars will keep about 5 days...if they last that long.
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