While looking through several different cookbooks, I came across this delicious recipe for Chocolate Pecan Squares in a cookbook entitled Cowgirl Cuisine from Paula Disbrowe. These little dessert squares will disappear fast so don't worry about having to store them even though they will keep for five days or so if stored in an air-tight container. I hope you enjoy this and if you do make sure you check out Paula Disbrowe's cookbook which you can find here.
Chocolate Pecan Squares
Cookie base
1 1⁄2 sticks unsalted butter
2 cups all- purpose flour
1⁄2 cup packed light brown sugar
1⁄2 teaspoon salt
2 teaspoons ground cinnamon
Pecan topping
10 ounces pecans, toasted
1 stick unsalted butter
1 cup dark brown sugar
1⁄2 teaspoon kosher salt
1⁄3 cup Uvalde (or other) honey
2 tablespoons heavy cream
3 ounces finely grated bittersweet chocolate (such as Scharffen Berger)
Directions
Cookie base
1 1⁄2 sticks unsalted butter
2 cups all- purpose flour
1⁄2 cup packed light brown sugar
1⁄2 teaspoon salt
2 teaspoons ground cinnamon
Pecan topping
10 ounces pecans, toasted
1 stick unsalted butter
1 cup dark brown sugar
1⁄2 teaspoon kosher salt
1⁄3 cup Uvalde (or other) honey
2 tablespoons heavy cream
3 ounces finely grated bittersweet chocolate (such as Scharffen Berger)
Directions
Preheat the oven to 350°F.
Cut the butter into 1⁄2- inch pieces and place in a food processor along with the flour, light brown sugar, salt, and cinnamon. Process until the mixture begins to form pea-sized clumps. Sprinkle the mixture into a 9 × 9 baking pan and, using your fingers, pat out evenly into the bottom. Bake the cookie crust in the middle of the oven until golden, about 25 minutes. While the cookie base is baking, prepare the topping.
In the bowl of a food processor, coarsely chop the pecans. In a medium-size heavy saucepan, melt the butter and stir in the dark brown sugar, salt, honey, and cream. Simmer the mixture for 1 minute, stirring occasionally, then stir in the pecans.
When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. Pour the pecan mixture over the chocolate, spreading evenly. Bake in the middle of the oven until the entire filling (not just the edges of the pan) is bubbling, about 18 minutes.
Cool completely in the pan and cut into bars. Tightly covered, these bars will keep about 5 days.
In the bowl of a food processor, coarsely chop the pecans. In a medium-size heavy saucepan, melt the butter and stir in the dark brown sugar, salt, honey, and cream. Simmer the mixture for 1 minute, stirring occasionally, then stir in the pecans.
When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. Pour the pecan mixture over the chocolate, spreading evenly. Bake in the middle of the oven until the entire filling (not just the edges of the pan) is bubbling, about 18 minutes.
Cool completely in the pan and cut into bars. Tightly covered, these bars will keep about 5 days.
*********************************************
Once again, if you enjoyed this recipe, please check out the cookbook Cowgirl Cuisine here. It is full of some awesome recipes and I will definitely be featuring some more of them here. So until next time, enjoy.
No comments:
Post a Comment