If you bake one thing for the holidays it MUST be these bars.
Seriously guys, these bars are freaking amazing. You should make these for Thanksgiving dessert next week. You know, because it’s the holiday where you fill up a huge table full of everything that you could possibly make. (Holy crap I can’t believe next week is Thanksgiving.)
These bars have a shortbread crust which is topped with gooey pecan goodness. Oh oh, aaannd, these bars have chocolate in the pecan layer! How can you go wrong with that?
The below shot is what it looks like in all its glory before the top is done baking. I just had to memorialize it because it already looks good enough to dive into it.
Some of us might follow a strict menu for the holidays, meaning that it has to be turkey, mashed potatoes, green bean casserole, and pumpkin pie. No exceptions will be granted and you might even be shunned if you even suggest parting from the traditional Thanksgiving fixings. If this is you, then I give you permission to hold off on making these bad boys. 😉 I can attest to the fact that my family likes the classic turkey day desserts so I’ll be making an apple pie for Thursday’s food fest and probably a pumpkin pie for some other day that weekend.
If you don’t have a set Thanksgiving menu or if you are willing to be a rebel, then go for these chocolaty pecan treats. For the rest of us, I assume we’ll be making them on black Friday. 😉
Chocolate Pecan Bars Recipe
(Makes 32 bars)
- 1 cup butter, room temperature (equivalent to 2 sticks)
- 1/2 cup light brown sugar
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup white sugar
- 2 cups semi-sweet chocolate chips
- 2 cups pecans, coarsely chopped
- 2 tablespoons butter, melted
- Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 x 13 inch baking pan with aluminum foil and set it aside.
- In a large bowl, beat the 1 cup of butter, light brown sugar, flour, and salt until they resemble coarse crumbs.
- Pour the mixture into the prepared pan and spread it around evenly. Press it down firmly into the bottom of the pan.
- Bake the crust for about 30 minutes or until lightly browned.
- Remove it from the oven and let it cool for about 10 to 15 minutes.
- While it’s cooling, in a large bowl, mix together the eggs, corn syrup, white sugar, and 2 tablespoons of melted butter.
- Stir in the chocolate chips and chopped pecans.
- Spread the chocolate pecan mixture over the crust.
- Bake it for another 25 to 30 minutes or until the center is set.
- Let it cool completely before cutting into it. (Yes, really, and sorry but it will take quite a long time.)
Adapted from: food.com
Here are some other naughty nutty treats.