Salted Chocolate Pecan Pie Bars

I had been promising to bake my coworker one of his favorite desserts, pecan pie. I think just about everyone loves a good pie. I know I do! I would actually not mind being woken up from my slumber to partake in a delicious pie. I think my favorite is strawberry rhubarb, for now. I may create one of my own and give it a cool name 🙂

I searched for pie recipes but then I came up with bars and thought it would be easier to make and something different. These pecan pie bars have bourbon so you know what that means, right? Take a few sips before you start baking, a few more sips in between and then one right after it comes out of the oven as you stand over the beauty that is salty, sweet, crumbly, and gooey. Before, several times during, and after–you get the picture 🙂

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The recipe calls for Karo syrup but I much prefer Lyle’s Golden Syrup. It has a richer, deeper taste and texture. I used Maker’s Mark but feel free to use whatever you have at home. Pretend there is chocolate in the above.
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Preheat your oven to 350 degrees F. Take a few sips of bourbon and coarsely chop the pecans (mind your fingers!) and eat a few pecans while you’re at it.
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I always use Ghirardelli bittersweet chocolate but whatever you have on hand or prefer is fine of course.
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Coarsely chop the chocolate and pop a few in your mouth.
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Beat butter, brown sugar, flour and salt on low first then medium until it looks like…
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coarse crumbs.
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Spread the mixture as evenly as you can in your greased pan and stick it in the oven for 30 to 35 minutes until slightly browned.
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Now we must make the filling. The wonderful golden syrup, brown sugar (I used dark) and eggs. I really don’t see the point in using light brown sugar as I love the bold taste the dark has to offer.
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Look at that oozy, woozy golden syrup! Take a sip or two of bourbon in admiration. Not too much as you will have to operate your stand mixer.
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Whisk it all up real good.
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Enter the chocolate and pecan pieces.
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Fold the nuts and choc lovingly into the mixture.
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The crust, out of the oven, and cooled 10 to 15 minutes.
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Pour over the baked crust and take a sip as you gaze at the bits of chocolate and nuts floating happily. Let me know if you are able to make out any shapes or secret code..hehe. Bake for 30 to 40 minutes until the center is set.
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Out of the oven it comes. Sprinkle some flaked sea salt if you wish. While you are patiently waiting for it to cool a bit, take a few sips of bourbon as the heavenly smell of chocolate and pecan waft into your nostrils. *content sigh*
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Cut into bars and listen to the crunch as the knife slides through. Mind your fingers!
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Mmmmm. A few more sips of bourbon for a job well done 🙂 *hiccup*

Recipe taken from how sweet it is

salted chocolate pecan pie bars

Ingredients:

crust
1 cup unsalted butter, softened
1/2 cup brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt

filling
3 large eggs, lightly beaten
3/4 cup light corn syrup
1/2 cup brown sugar
2 tablespoons bourbon
1 teaspoon vanilla extract
8 ounces high-quality dark chocolate, chopped
2 cups unsalted pecans, coarsely chopped
1/2 teaspoon flaked sea salt

Directions:

Preheat the oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment and spray with nonstick spray.

To make the crust: In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost dough like. Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.

To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and pecans. Pour the filling over top of the crust. Bake for 30 to 40 minutes, until the center is set. Mine took closer to 40 minutes. One removed from the oven, sprinkle with flaked sea salt.

Let cool completely before slicing in squares. I love these refrigerated and served cold. They also freeze well too!

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