I’ve always had a ridiculously strong sweet tooth. Ice cream and cookies are two food groups I am good at justifying eating daily. I can control it when I want to but for the most part I don’t want to… That has been the case lately as I have been giving into my sweet tooth more frequently. I like to think though that I am good at consuming sweets in moderation, daily, but in moderation… (Am I making any sense??)
So I felt the need to make some of these chocolate pecan bars to be a part of my daily sweet tooth cravings. Believe it or not I actually think these worked at curing my sweet tooth, for a few days of course, not permanently. They are so good and the perfect amount balance of sweet and salty.
You can use either pecans or walnuts in the recipe. I’ve used both and love it either way. You can also use bourbon or whiskey. I had a good Colorado bourbon whiskey on hand so that’s what I used. If you don’t have any in your pantry and don’t feel like buying some that’s totally fine as well. I have left out the bourbon and they are still delicious!
The original recipe is for an 8×8 pan. If you want to double the recipe for a 9×13 pan it is just as easy and necessary if any one other than you will be eating the bars.
Chocolate Pecan Bars
Notes
*To toast nuts, add whole nuts to a baking sheet and bake for about 10 minutes at 350 degrees F, stirring every 3-4 minutes.
** This recipe can be easily doubled in a 9x13 inch pan. Instead of one egg and a yolk, use 3 whole eggs. Bake for an extra 5-10 minutes.
Adapted from Smitten Kitchen
Ingredients
Crust
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, cold
Filling
- 6 tablespoons unsalted butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- ¼ teaspoon salt
- 1 tablespoon good bourbon or whiskey (optional)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup semisweet or bittersweet chocolate chips
- ¾ cup pecans or walnuts, toasted and coarsest chopped*
- Sea salt, if desired
Instructions
- Heat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
Make the crust
- Combine the flour, salt, and sugar in a medium bowl. Cut the butter into small chunks (about ¼ inch pieces) and add to flour. Using a pastry cutter, cut in butter until the size of small peas or crumbs. Bring mixture together using your hands so that it clumps together. Add to the pan pressing down so evenly spread out (you want to make sure mixture comes together, it will be crumbly at first but use your hands to bring it together).
- Bake crust for 10 minutes. Remove from oven and let cool.
Make the filling
- Melt the butter in a small bowl in the microwave or sauce pan. Transfer butter to a large bowl and let cool. You can expedite the process by placing it in the freezer for a couple minutes.
- Whisk sugars into the cooled butter until smooth. Add whole egg and egg yolk, salt, bourbon or whiskey, and vanilla. Stir to combine.
- Stir in flour until just combined, then mix in the chocolate chips and nuts.
- Pour mixture over par-baked crust and spread out evenly. Sprinkle lightly with sea salt if desired.
- Bake for20-25 minutes, until top is golden and firm. Let cool completely before cutting.
Sign me up.
I’ll wait in line.
Put me on the list.
Yes please.
Make it a double order.
Bring it.
I’m down with them.
I’m up for them.
Hand them over and no one will get hurt.
What will it take?
Another recipe I must make- for my hubby of course- so I will double it!