Dark Chocolate Pecan Cookie Bars Recipes

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DARK CHOCOLATE PECAN BARS



Dark Chocolate Pecan Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield About 24 bars

Number Of Ingredients 15

Cooking spray
1/3 cup pecans
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into cubes
3/4 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
Pinch of salt
1 1/2 cups pecans, roughly chopped
3 ounces bittersweet chocolate, roughly chopped

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.

CHOCOLATE PECAN PIE BARS



Chocolate Pecan Pie Bars image

These bars/bites are a modification of our family chocolate pecan pie recipe. The small bites can be used in Christmas cookie gift boxes and are typically the first item gone at Christmas parties.

Provided by biologyprof

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 40

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
⅓ teaspoon salt
⅔ cup margarine
1 ½ cups light corn syrup (such as Karo®)
1 cup brown sugar
4 eggs
3 tablespoons margarine
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans
1 (11 ounce) package chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
  • Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
  • Bake in the preheated oven for 20 minutes.
  • While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
  • Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
  • Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 26.9 g, Cholesterol 18.6 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 88.2 mg, Sugar 14.8 g

CHOCOLATE PECAN BARS



Chocolate Pecan Bars image

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

Nonstick cooking spray
12 tablespoons (170 grams) cold unsalted butter, diced
2 cups (250 grams) all-purpose flour, plus more for dusting
1/4 teaspoon fine salt
2 tablespoons sugar
3 to 4 tablespoons ice water
1 2/3 cups (165 grams) pecans
1 cup (240 milliliters) honey
2/3 cup (145 grams) packed light brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons Bourbon
Grated zest of 1 orange
1 teaspoon pure vanilla extract
1 cup (170 grams) semisweet chocolate chips

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 BARS



Chocolate Pecan Bars image

This is like a toned-down pecan pie in bar form.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h30m

Yield 18 to 20 bars

Number Of Ingredients 15

4 ounces (1 cup) whole-wheat pastry flour
2 ounces (1/2 cup) all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
3 ounces 6 tablespoons cold unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 to 3 teaspoons ice water
2 ounces 4 tablespoons cold unsalted butter
1/3 cup mild honey, like clover
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/2 cup chopped bittersweet chocolate or chocolate chips
8 ounces (2 cups) pecan halves

Steps:

  • Butter or oil a 9-by-13-by-2-inch pan and line with parchment. Butter the parchment. Sift together the flours and salt. Place the mixture in the bowl of a food processor fitted with the steel blade and add the sugar. Pulse to blend together. Add the butter and pulse until the mixture is crumbly. With the machine running, add the vanilla extract and ice water and process until the dough comes together on the blades. Stop the machine and, using your hands, press into an even layer in the prepared pan. Pierce with a fork all over and chill for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
  • Bake the cookie base for 20 minutes, until it is just beginning to color. Allow to cool for 5 minutes before adding the top layer.
  • Cream the butter with the honey, salt and nutmeg in a mixer fitted with the paddle attachment or in a food processor fitted with the steel blade. Beat in the eggs and vanilla. The mixture will look broken, which is fine.
  • Distribute the chocolate and then the pecans evenly over the cookie layer. Scrape in the butter and egg mixture and spread in an even layer. Place in the oven and bake 20 to 25 minutes, until set. Remove from the heat and allow to cool completely before cutting.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 9 grams, TransFat 0 grams

CHOCOLATE PECAN PIE BARS



Chocolate Pecan Pie Bars image

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

1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed light-brown sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) semisweet chocolate chips (2 cups)
2 cups coarsely chopped pecans

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).

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