Chocolate Pecan Slice Recipes

Steps:

• Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside., Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet. , Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

Steps:

• Preheat the oven to 325 degrees F.
• Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
• In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
• Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
• Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
• Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
• Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
• Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
• Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

Steps:

• Note that all ingredients after the word ICING are for the icing only.
• Preheat the over to 180 degrees Celcius.
• Grease and line the bottom of a rectangular 18cm by 28cm sponge tin.
• In a glass bowl over a pan of water, melt the dark chocolate with the butter.
• When melted, remove from heat, and stir in sugar and sour cream.
• Add eggs.
• Combine the flours and cocoa in a separate bowl, then add to melted chocolate mixture.
• Stir until just combined, then pour into tin.
• Spread evenly.
• Bake for 25 to 30 minutes.
• Cool in tin.
• When cool, prepare the icing.
• Blend the butter with the icing sugar using a spoon.
• Add the cocoa powder.
• Add enough hot water to make a stiff paste.
• Store in an airtight container for up to a week.

Steps:

• BASE:.
• Cream butter & sugar together.
• Sift together the flour and cocoa and add to creamed mixture.
• Press into a baking paper lined sponge roll/slice tin.
• Bake at 170'C for 10 minutes.
• FILLING:.
• Bring all ingredients, except the nuts, to the boil in a pot.
• Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
• Pour over cooked base.
• Cover with the pecan nuts.
• TOPPING:.
• Melt together the chocolate and butter.
• Spread over the nuts.
• Slice when cooled.