Description
Rich and decadent dark chocolate pecan bars with a chocolate shortbread crust.
Ingredients
- FOR THE CRUST:
- 1-¾ cup All-purpose Flour
- ⅓ cups Confectioners Sugar
- 6 Tablespoons Cocoa Powder
- ¾ cups Softened Butter
- FOR THE FILLING:
- 6 ounces, weight Dark Chocolate, Chopped
- 1-½ cup Light Corn Syrup
- ⅔ cups Brown Sugar
- ¼ cups Flour
- 4 Eggs
- 2 cups Pecans, Roughly Chopped
Preparation
Preheat oven to 350ºF and line a 9×13 baking dish with tin foil.
To make the crust, mix the dry ingredients (flour, confectioner’s sugar and cocoa powder) in a large bowl. Add the butter and cut it in using a pastry blender or your hands. Work the butter in until the mix has the consistency of sand. Be patient, it will take at least 5 minutes or so. Pour the crust mix into the baking pan and press it to make an even layer in the bottom of the pan. Bake the crust for 18–20 minutes.
While the crust is baking prepare the filling. Melt the chocolate, using the microwave, in 30-second increments, stopping each time to stir until the chocolate is completely melted. In a large bowl, first combine the corn syrup, brown sugar, flour and eggs and then stir in the melted chocolate. Add the pecans to the chocolate mix and stir until just combined.
Pour the filling over the top of the hot crust. Bake at 350ºF for 30–40 minutes.The bars are done when a toothpick comes out clean and the middle is set. Cool in the pan before covering with plastic wrap. Let the bars set overnight, the next day remove from the pan and slice into bars.
