Yield: 1 Servings
|1 cup||All purpose flour|
|½ cup||Brown sugar|
|¼ cup||Unsalted butter|
|½ cup||Pecan halves|
|⅓ cup||Unsalted butter|
|¼ cup||Brown sugar|
|½ cup||Semi-sweet chocolate chips|
Source: Good Friends Cookbook
Preheat oven to 350. Place flour, sugar and the ¼ cup butter in a food processor; blend until fine. Pat evenly into ungreased 8 inch square pan.
Sprinkle pecans on top. Mix remaining butter, sugar, and salt in saucepan; bring to a boil for 10 to 20 seconds. Stir to mix. Pour evenly over nuts and crust. Bake for 18 to 20 minutes, until bubbly. Remove from oven.
Sprinkle with chocolate chips. When melted, swirl chocolate with a knife or fork. Cut when cool. Store in airtight container.
Posted to JEWISH-FOOD digest V97 #300 by Heather Chalmers <HCHALMER@...> on Nov 18, 1997