DARK CHOCOLATE-PECAN COOKIE BARS
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Combine flour, baking soda and salt. Mix egg, sugar, butter and vanilla in large bowl until blended. Add dry ingredients; stir just until blended. Stir in chocolate and nuts.
- Pour into prepared pan.
- Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
DARK CHOCOLATE PECAN BARS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield About 24 bars
Number Of Ingredients 15
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.
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
CHOCOLATE PECAN BARS
There is a very famous pie named after a very famous horse race that shall remain nameless. It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state). My brother Donnie has always loved chocolate chip pecan pie, and I have been trying for years to improve on the classic. Made into bar form, this dessert becomes the perfect treat for your Derby Party or Holiday potluck. You can leave out the Bourbon if you feel so inclined, but I love the way the smoky, spicy flavor pairs with the orange. These little babies also keep really well, making them a staple in my Christmas cookie exchange basket.
Provided by Damaris Phillips
Categories dessert
Time 1h20m
Yield 12 to 24 bars
Number Of Ingredients 16
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.
CHOCOLATE PECAN PIE BARS
This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 9
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).
CHOCOLATE PECAN BARS
These chewy, chocolaty bars are great for Thanksgiving or Christmas...and always a big hit with everyone. They're easy to prepare and make a big batch. We find them simply irresistible! -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
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.
Nutrition Facts :
DARK CHOCOLATE PECAN TORTE
This recipe was invented by a 12 yr. old boy for a cooking contest. It's so good, I make it for my birthday cake. It really is so rich that you can get 10 servings out of an 8" springform pan
Provided by Marie Nixon
Categories Bar Cookie
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Remove the side from an 8" springform pan.
- Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
- Attach side to bottom of the springform pan, making sure paper is secured to the pan.
- Trim paper to just beyond edge of pan.
- Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
- Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
- Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
- Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
- Beat with an electric mixer on medium speed until well mixed.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in flour and water on low speed, just until combined.
- Stir in the 3/4 cup pecans.
- Thoroughly wash beaters.
- In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
- Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
- Carefully fold the remaining egg white mixture into the chocolate mixture.
- Pour batter into prepared pan.
- If using the springform pan, place it in a shallow baking pan on the oven rack.
- If using the 9" baking pan, place it directly on the oven rack.
- Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
- Torte will not test done in center.
- Top will have a sugary crust that will crack.
- Remove springform pan from baking pan.
- Cool cake in pan on wire rack.
- Loosen edge of cake from pan.
- Remove side of pan.
- Invert onto serving plate.
- Remove pan bottom.
- Peel off paper.
- If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
- Peel off paper.
- Cool.
- Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
- If desired, sprinkle top with chopped pecans.
- Cover; refrigerate about 30 minutes or until glaze is set.
- Chocolate Glaze.
- In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
- Microwave on 100 percent (high) about 45 seconds.
- Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
- If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
- Notes:.
- Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
- Don't worry about the cracks.
- Before glazing, invert the cake so the smooth bottom becomes the top.
- My cake did not crack on top.
- Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
- For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.
CHOCOLATE PECAN PIE BARS
If chocolate and pecan pie are among your favorites, you should give these delicious bars a try from Martha Stewart's Everyday Food.
Provided by Bev I Am
Categories Bar Cookie
Time 1h25m
Yield 32 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 195, Fat 12.2, SaturatedFat 4.7, Cholesterol 27, Sodium 50.2, Carbohydrate 22.4, Fiber 1.4, Sugar 12.9, Protein 2.2
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