Brown Sugar Bars With Milk Chocolate And Pecans Recipes
CLASSIC CHOCOLATE PECAN PIE BARS
Enjoy this nutty chocolate and pecan bar made with Gold Medal® all-purpose flour - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350° (if using dark or nonstick pan, heat oven to 325°). Beat flour, brown sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Press mixture on bottom and 1/2 inch up sides of ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes or until golden brown.
- Stir remaining ingredients in medium bowl until well mixed. Pour over partially baked crust.
- Bake 30 to 35 minutes or until set. Cool about 15 minutes. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 25 mg, Sugar 9 g, TransFat 0 g
TOFFEE-PECAN BARS
A buttery crust holds a rich topping enhanced with pecans and chocolate-caramel chips.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
- In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
- Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
- Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
- Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 7 g, TransFat 0 g
BROWN SUGAR BARS WITH MILK CHOCOLATE AND PECANS
Categories Liqueur Chocolate Nut Dessert Bake Quick & Easy Orange Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch baking pan. Mix first 3 ingredients in small bowl. Whisk brown sugar, butter, egg, 2 tablespoons liqueur and vanilla in large bowl to blend. Add dry ingredients; stir to blend. Stir in chocolate, pecans and peel. Transfer batter to pan.
- Bake batter until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack. Brush top with 1 tablespoon liqueur. Cool completely in pan. Cut into 16 squares. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
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