CHOCOLATE PECAN PIE BARS
These bars/bites are a modification of our family chocolate pecan pie recipe. The small bites can be used in Christmas cookie gift boxes and are typically the first item gone at Christmas parties.
Provided by biologyprof
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
- Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
- Bake in the preheated oven for 20 minutes.
- While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
- Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
- Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 26.9 g, Cholesterol 18.6 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 88.2 mg, Sugar 14.8 g
CHOCOLATE PECAN PIE BARS
This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
- Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
- Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).
SEA SALTED CHOCOLATE PECAN PIE BARS
Number Of Ingredients 2
Steps:
- PRINT Salted Chocolate Pecan Pie Bars YIELD: MAKES 20 TO 24 BARS TOTAL TIME: 2 HOURS ingredients: crust 1 cup unsalted butter, softened 1/2 cup brown sugar 2 1/2 cups all-purpose flour 1/2 teaspoon salt filling 3 large eggs, lightly beaten 3/4 cup light corn syrup 1/2 cup brown sugar 2 tablespoons bourbon 1 teaspoon vanilla extract 8 ounces high-quality dark chocolate, chopped 2 cups unsalted pecans, coarsely chopped 1/2 teaspoon flaked sea salt directions: Preheat the oven to 350 degrees F. Line a 9x13 baking dish with foil or parchment and spray with nonstick spray. To make the crust: In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost dough like. Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for about 10 to 15 minutes. To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and pecans. Pour the filling over top of the crust. Bake for 30 to 40 minutes, until the center is set. Mine took closer to 40 minutes. One removed from the oven, sprinkle with flaked sea salt. Let cool completely before slicing in squares. I love these refrigerated and served cold. They also freeze well too! [slightly adapted from food.com]
- I use granulated sugar instead of brown in the filling. And i used 2 T melted butter in place of the bourbon.
- We actually all preferred room temp instead of cold, so i'm trying storing that way.
SEA-SALTED CHOCOLATE & PECAN TART
Bake this sophisticated dessert to end your dinner party on a high. A chocolate pastry crust is filled with unctuous ganache filling and topped with caramelised salted pecans
Provided by Paul A Young
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
- Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
- Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
- Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
- To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
- For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
- Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.
Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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5/5 (18)Category DessertCuisine AmericanTotal Time 2 hrs
- Preheat the oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment and spray with nonstick spray.
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- If making with bourbon, start by soaking your pitted dates in bourbon. I recommended 1/3 cup (as original recipe is written), but just use enough to cover your dates when pressed down firmly into a shallow bowl. Set aside and soak for 15 minutes.
- In the meantime, add your almonds and pecans to the food processor and blitz until only small bits remain – nearly a fine meal.
- Add in vanilla extract and a healthy pinch sea salt and pulse a few times more to disperse throughout.
- Next, turn onto mix and drop in dates one at a time until a dough forms (reserve the bourbon for adding later only if the dough looks dry // if not needed, add to cocktails or enjoy straight). It should take all of the dates. In the case that it doesn’t you can simply transfer the dough to a parchment lined 8×8 dish, place the remaining dates in the food processor and pulse into small pieces, and add them into the dough.
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- Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
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- Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
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