Chocolate Pecan Dollars Food

CHOCOLATE PECAN PIE

Steps:

• Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
• When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
• Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
• Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
• Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
• Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
• Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
• Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
• The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 400°F.
• On a lightly floured surface, roll the piecrust into a 13-inch circle. Transfer to a deep dish 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.
• Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 12 minutes just until the edges of the crust as dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brow. Let cool slightly. Reduce the oven temperature to 350F.
• In a large bowl, whisk together the sugars, cocoa powder, and salt. Add the corn syrup, maple syrup, butter, eggs, and vanilla. Whisk until well combined. Stir in the pecans and chocolate chips. Pour the filling into the partially baked piecrust. Sprinkle a few more chocolate chips on top, if desired.
• Bake for 55-65 minutes or until the filling is puffed and the center wobbles slightly when the pan is gently shaken. Remove and let cool completely on a wire rack. Finish with a sprinkle of sea salt, if desired.

CHOCOLATE PECAN DOLLARS

Steps:

• Use an electric mixer to beat the butter and sugar until light, about 2 minutes. Beat in the chocolate, then the egg, and continue beating until smooth, about a minute longer.
• In a mixing bowl, combine the flour, baking powder, cinnamon, and salt and stir well to mix. Beat the dry ingredients into the butter and chocolate mixture. Scrape down the bowl and beater(s) and beat in the pecans.
• Transfer the dough to a lightly floured work surface, flour your hands, and form the dough into a cylinder. Cut cylinder in half and roll and pull each piece into a cylinder about 8 to 9 inches long. Roll a piece of parchment or wax paper around each piece of dough and tighten the paper around it by pressing [the top of the paper] in with the side of a cookie sheet or piece of cardboard [held at a 45-degree angle against the dough as you pull the bottom end of the paper toward you]. Chill the dough until firm. Or, at this stage it can be frozen, double-wrapped in plastic, and kept for up to several weeks.
• When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Remove one cylinder of dough from the refrigerator and unwrap it. Place it on a cutting board and use a sharp, serrated knife to slice it every 1/4 inch. Arrange the slices about 2 inches apart on the prepared pans. If your oven tends to burn the bottoms of items baked on the lower shelves, place the cookies on two pans stacked together or use a special insulated pan.
• Bake the cookies about 10 minutes, until puffed and beginning to become firm. Continue slicing and baking cookies, or freeze remaining dough to use on another occasion.
• Serving: These make a great accompaniment to ice cream or a simple dessert.
• Storage: Keep the cookies between sheets of parchment or wax paper in a tin or plastic container that has a tight-fitting cover.

CHOCOLATE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

CHOCOLATE PECAN BARS

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
• Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
• In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
• For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.