I’ve had a death in the family, so I hope you’ll forgive me for re-running an old recipe. This is one of my favorites – Rich Pecan Bars. It’s like eating a pecan pie that’s been baked into a bar. Melt-in-your-mouth delicious!
Rich Chocolate Pecan Bars
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 pound (2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
1 1/2 cups semi-sweet chocolate pieces
1 pound pecans, chopped
Preheat the oven to 350 degrees F.
For the crust, cream the butter and granulated sugar in the bowl until light and fluffy. Add the eggs and the vanilla and mix well. Add the flour, baking powder, and salt. Stir until well combined. Press the dough evenly into an ungreased 13 inch x 9 inch baking pan, making a small lip around the edge like you would a pie crust. Dough will be sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Over medium heat, stir constantly until mixture comes to a boil. Boil for 3 minutes. Remove from heat. Stir in the semi-sweet chocolate and pecans. Pour over the crust and spread the filling evenly, staying within the lip of the crust. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Cut into bars and serve. Wrap remaining bars in an air-tight container and store in the refrigerator.