Storm the Cassoulet

Chocolate Pecan Pie Bars

on October 15, 2013

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Ingredients:

Crust
1 cup flour
1/4 teaspoon baking powder
1 teaspoon salt
1/3 cup packed light brown sugar
1/4 cup pecans, toasted and chopped
6 tablespoons cold unsalted butter, cut into small pieces

Filling

4 tablespoons unsalted butter melted
1/2 cup packed brown sugar
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 tablespoon bourbon (or dark rum)
1/2 teaspoon salt
1 large egg, lightly beaten
1 3/4 cups pecans, toasted, chopped coarse
4-6 oz. coarsely chopped bittersweet chocolate (or you could use semisweet)

Method:

Preheat the oven to 350 degrees. Line a 9×9 square baking pan with foil making sure there is some overhang (so you can lift out the bars to cut them). Spray the foil with cooking spray.

Put the flour, baking powder, salt, brown sugar, and pecans in a blender or food processor. Process the mixture until it resembles coarse cornmeal, then add the butter and pulse until combined. Pat the mixture into the pan and bake the crust for 20 minutes, until golden.

While the crust is baking, mix up the filling. Whisk together everything but the eggs, pecans and chocolate. Add the egg and whisk until combined.

When the crust is done, pour the filling over the hot crust. Sprinkle the pecans and chocolate evenly over the top. Gently push the topping down into the filling. Bake for 25-30 minutes. Cool the bars in the pan on a wire rack or trivet for 1 hour. Lift the bars out of the pan and cut into bars.

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