Treats: chocolate pecan pie squares
48 Squares
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ⅓ | cup | Icing sugar |
| ¼ | cup | Unsweetened cocoa powder |
| ¾ | cup | Unsalted butter, cold, cubed |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Cold water |
| 3 | ounces | Unsweetened chocolate, chop |
| ⅓ | cup | Unsalted butter |
| ¾ | cup | Packed brown sugar |
| 1 | Egg | |
| ¾ | cup | Corn syrup |
| 1 | teaspoon | Vanilla |
| 3 | cups | Pecan halves |
| 1 | month.] | |
Directions
TOPPING
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 350F 180C oven for 20 minutes.
Topping: Meanwhile, 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 48 bars for $12.55 CDN [Apr 95] Per bar: about 140 calories, 1 g protein, 10 g fat, 13 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: blissful Bites" [-=PAM=-] PA_Meadows@...