Chocolate Chip Pecan Bars Recipes

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse the pecans in a food processor until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the cold butter and pulse until the dough starts clumping together (it will still be crumbly). Transfer to the baking dish and press into an even layer with your fingers. Bake until golden brown and set, 25 to 30 minutes.
• Meanwhile, make the topping: Whisk the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until smooth, then stir in the pecans.
• Spread the topping over the warm crust and sprinkle evenly with the chocolate. Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

Steps:

• Preheat the oven to 350°F. Grease a 9- by 13-inch pan.
• In a large bowl or mixer, cream butter and sugar until smooth. Add eggs, vanilla, and water, and mix.
• In a separate bowl, whisk together flour, salt, and soda. Add flour mixture to butter and egg mixture. Mix just enough to make sure ingredients are well combined, being sure to scrape the sides and bottom of the bowl.
• Stir in chocolate chips and 1 cup chopped pecans.
• Spread dough evenly in greased baking pan, smoothing the surface with a rubber spatula. Sprinkle additional 1 cup pecans on top and gently press into dough enough so that they do not move when the pan moves.
• Bake for 25-30 minutes in the center of the oven. Check bars after 25 minutes. If a toothpick comes out of the dough clean, the bars are done. If not, return bars to oven for another 5 minutes. When the bars are done, the edges will be very lightly browned. Cool on a rack. Cut with a sharp knife when cool six lengthwise and four across to get 24 bars. Store in an airtight container.
• Tips
• Replace vanilla with natural maple flavor.
• Use 3/4 cup dried coconut instead of 1 cup pecans in the bar and sprinkle 1/2 cup coconut on the top before baking.
• Nutritional Information
• Serving size: 1 bar
• Calories: 237
• Fat: 13g (48.3% calories from fat)
• Cholesterol: 33mg
• Sodium: 77mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Protein: 2g

Steps:

• Make the crust:
• In a food processor blend together the flour, the sugar, the butter, and the salt, pulsing the motor, until the mixture resembles coarse meal, add the egg, and blend the mixture until it forms a dough. Press the dough evenly with floured hands into the bottom of a buttered 13- by 9-inch baking dish and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden.
• Make the filling while the crust is baking:
• In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and add the eggs, 1 at a time, beating well after each addition. Beat in the flour, the vanilla, and the salt and stir in the pecans and the chocolate chips.
• Spread the filling over the crust and bake the confection in the middle of the 350°F. oven for 30 to 35 minutes, or until the top is golden brown. Let the confection cool completely in the dish on a rack and cut it into 24 bars. The bars may be made 2 days in advance and kept in an airtight container.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown., Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans. , Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars.

Steps:

• Preheat oven to 350°.
• Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
• In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
• Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25-30 minutes.
• Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
• Add chocolate chips and pecans; spread over crust.
• Bake until set, 25-30 minutes.
• Cool completely in pan before lifting out (use foil to lift).
• Cut into 32 bars.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
• Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
• In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
• For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.