Chocolate Pecan Pie Squares
|
Ingredients
| 1-1/2 cup | all-purpose flour | | 1/3 cup | icing sugar | | 1/4 cup | unsweetened cocoa powder | | 3/4 cup | unsalted butter, cold, cubed | | 1 tsp. | vanilla | | 1 tsp. | cold water |
Topping
| 3 oz. | unsweetened chocolate, chopped | | 1/3 cup | unsalted butter | | 3/4 cup | brown sugar, packed | | 1 | egg | | 3/4 cup | corn syrup | | 1 tsp. | vanilla | | 3 cups | pecan halves |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side. Lightly grease foil.
In food processor or bowl, combine flour, sugar and cocoa. Add butter, vanilla and water; pulse or cut in with pastry blender until fine crumbs form. With fingers, knead portions into balls of dough; pat into prepared pan. Bake in 350°F / 180°C oven for 20 minutes.
Topping:
In top of double boiler over hot (not boiling) water, melt chocolate with butter; remove from heat. Whisk in sugar, then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour over base, spreading evenly. Bake for 20-25 minutes longer or until filling is just set. Let cool completely in pan on rack. Refrigerate until firm. With knife, cut along ends of pan; using foil overhang, loosen from pan. Invert onto back of baking sheet; peel off foil. Invert onto board; cut into squares.
Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.
Similar Recipes
nut bars