Monday, January 20, 2014

Chocolate pecan bars

From the Nestle company's Perfect Endings: Chocolate Dessert and Beverage Cookbook (1962). You'll need a 15 x 10 x 1 inch jelly roll pan. The recipe claims you need not grease it, but I took the precaution anyway. These cookies are nice for people who don't like sweets too sweet, especially chocolate lovers who don't like chocolate too sweet. And they are easy to make.

Preheat the oven to 325 F.

First, make a topping of

  • 1 cup pecans, finely chopped
  • 1/2 cup sugar
  • 2 tsp hot water (I used coffee -- rum or whisky would be good, too)
  • 1/4 tsp salt

Mix together all these ingredients and set aside.

Then, melt together:

  • 1 (12 oz.) package semi sweet chocolate chips
  • 1/2 cup (1 stick) butter

... in a small heavy-bottomed pan over very low heat. Stir until fully melted and smooth.

Blend in:

  • 1/4 cup sugar
  • 2 eggs (one at a time)
  • 2 cups sifted flour

Combine thoroughly and spread in the jelly roll pan. (The batter will be thick.) Sprinkle the reserved pecan topping over all, and bake for 20 minutes. When cool, cut into 2 x 1 bars.

Eat. Oooh.

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