Chocolate Pecan Slice Food

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13 pan with cooking spray and set aside.
• Combine the flour, brown sugar, and 1/2 cup softened butter in a medium sized bowl and beat with an electric mixer until crumbly. Press evenly into bottom of the prepared pan. Bake for 12-15 minutes.
• Meanwhile, whisk together the eggs, granulated sugar, vanilla extract, corn syrup, and 2 Tablespoons melted butter in a medium sized bowl. Fold in the pecans and chocolate chips.
• Pour the filling over the top of the warm crust. Return pan to oven and bake for 25-30 minutes, or until filling is set.
• Allow to cool completely on wire rack before cutting into bars.

CHOCOLATE PECAN SLICE AND BAKE COOKIES

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

CHOCOLATE PECAN SANDWICH COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
• In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
• Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
• Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
• Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
• Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
• Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
• Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

CHOCOLATE PECAN SLICE

Steps:

• Note that all ingredients after the word ICING are for the icing only.
• Preheat the over to 180 degrees Celcius.
• Grease and line the bottom of a rectangular 18cm by 28cm sponge tin.
• In a glass bowl over a pan of water, melt the dark chocolate with the butter.
• When melted, remove from heat, and stir in sugar and sour cream.
• Add eggs.
• Combine the flours and cocoa in a separate bowl, then add to melted chocolate mixture.
• Stir until just combined, then pour into tin.
• Spread evenly.
• Bake for 25 to 30 minutes.
• Cool in tin.
• When cool, prepare the icing.
• Blend the butter with the icing sugar using a spoon.
• Add the cocoa powder.
• Add enough hot water to make a stiff paste.
• Store in an airtight container for up to a week.

EASY CHOCOLATE PECAN BROWNIE SLICE

Steps:

• preheat oven to 180 degrees Celsius.
• grease and line a baking tray.
• melt chocolate and butter over low heat, remove from heat.
• mix well, adding sugar, egg, vanilla essence, flour, salt.
• add nuts last and mix in well.
• pour into baking tray, don't flatten.
• bake for 30-35 minutes.
• cool, then cut into squares.

PECAN SLICE

Steps:

• Preheat oven to 350*.
• Grease an 8 inch square pan.
• BASE.
• Sift together flour, baking powder and salt.
• Cream butter and blend in flour to make a soft dough.
• Spread dough evenly over the base of greased pan.
• Bake for 15 minutes.
• TOPPING.
• In a small saucepan over low heat, melt butter.
• Remove from heat and stir in syrup, brown sugar, beaten egg, vanilla and flour.
• Spread pecans evenly over base.
• Pour topping over pecans.
• Bake an additional 20-25 minutes until topping is set and lightly browned.
• Cool in pan.
• When cool, cut into squares.