Chocolate Pecan Bars #Recipe by Donna Fasano @DonnaFaz

Chocolate Pecan BarsThis month, I am offering FALLING FOR THE SINGLE MOM, my 2-book “duet” bundle, for just 99¢ in the Kindle Store. That’s a $6 savings off the regular price of this set. The two books in the bundle are Take Me, I’m Yours and Her Fake Romance.

In Her Fake Romance, Julia Jones is a caterer and a harried mom of a rebellious teen. Julia’s daughter accuses her of having no life; Julia fakes a romance (just to prove her daughter wrong); Julia ends up falling in love. It’s a cute, light-hearted, funny story that I loved writing. Ryan, the hero of the story, is perfect for Julia… it just takes her a while to come to that conclusion.

If I were a caterer like Julia, I think I’d offer my clients these Chocolate Pecan Bars. They’re rich and delicious! Give them a try. I hope you’ll take a look at FALLING FOR A SINGLE MOM, too. You’ll save a bundle! Click here to buy the bundle.

Rich Chocolate Pecan Bars 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.

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Donna Fasano

About Donna Fasano

USA TODAY BESTSELLING AUTHOR DONNA FASANO is a three-time winner of the HOLT Medallion, a CataRomance Reviewers Choice Award winner for Best Single Title, a Desert Rose Golden Quill Award finalist, a Golden Heart finalist, and a two-time winner of Best Romance of the Year given by BigAl's Books & Pals Review Blog. Her books have sold nearly 4 million copies worldwide and have been published in two dozen languages. Her books have made the Kindle Top 100 Paid List numerous times, climbing as high as #5. View website

8 Replies to “Chocolate Pecan Bars #Recipe by Donna Fasano @DonnaFaz”

  1. Donna, you simply have to stop giving these wonderful chocolate recipes. I’ll never lose those 10 pounds! Give a recipe for something I don’t like—like Broccoli Cupcakes or something.

    • Joan, I’ve baked with zucchini. I’ve baked with carrots. I’ve even made a chocolate mousse with avocados that was delicious! But I’ve never baked with broccoli. Hmmmm… now you’ve got me thinking. lol

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