Pecan Pie is one of my weaknesses. I can’t resist eating it, so I usually only make it at Thanksgiving time. One of my Son in Laws (Stacey) also really likes it, so I don’t eat the whole darn thing by myself. Pecan bars are even easier to make. If you haven’t ever made them, you are missing out. These bars are a little different than the traditional Pecan pie Bar. If you like gooey warm fudge, then you will also love these Chocolate Fudge Pecan Bars. If you don’t care for pecans, substitute a different nut. Almonds or hazelnuts are also very good. They are simply delicious!
Ingredients:
2-2/3 cups all-purpose flour
1-1/4 cups packed light brown sugar, divided
1 cup (2 sticks)cold butter or margarine
4 eggs
1 cup light corn syrup
4 bars (4 oz.) Hershey’s Unsweetened Baking Chocolate, melted
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped pecans
1-1/4 cups packed light brown sugar, divided
1 cup (2 sticks)cold butter or margarine
4 eggs
1 cup light corn syrup
4 bars (4 oz.) Hershey’s Unsweetened Baking Chocolate, melted
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped pecans
Directions:
1. Heat oven to 350°F. Grease 15-1/2×10-1/2×1-inch jelly-roll pan.
2. Stir together flour and 1/4 cup brown sugar in large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs; press onto bottom of prepared pan.
3. Bake 10 to 15 minutes or until set. Remove from oven. With back of spoon, lightly press crust into corners and against sides of pan.
4. Beat eggs, corn syrup, remaining 1 cup brown sugar, melted chocolate, vanilla and salt; stir in pecans. Pour mixture evenly over warm crust. Return to oven.
