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Chocolate Pecan Pie Squares

Author/Submitted by:
Servings: 48
Categories: Chocolate / Desserts / Pies & Pastries

1 1/2  c  All-purpose flour
1/3  c  Icing sugar
1/4  c  Unsweetened cocoa powder
3/4  c  Unsalted butter, cold, cubed
1  t  Vanilla
1  t  Cold water
3  oz  Unsweetened chocolate, chop
1/3  c  Unsalted butter
3/4  c  Packed brown sugar
1    Egg
3/4  c  Corn syrup
1  t  Vanilla
3  c  Pecan halves

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 1 month.] 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=-]

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