Chocolate Chip Pecan Bars

Chocolate Chip Pecan Bars

So fast.  So easy.  So good.

I’ve had a thing newly for toasted pecans, so this dessert works JUST FINE.  (Really- we have even been adding them to my morning yogurt break with raisins and strawberries and cinnamon.  Can’t.  Get.  Enough.  But don’t even consider of skipping a 7 notation step of toasting them, or you’ll sell a small nuts short.  World of disproportion between a toasted and untoasted nut.)

Okay, so we competence notice that this recipe asks for shortening.  If we have a problem with that afterwards we can click divided now and consider reduction of me forever.  But greatfully don’t!  Sometimes cutting is only so easy, and it has properties that make it some-more acceptable than butter.  (I will always have a adore event with butter- don’t get me wrong- though there are times when we adore not carrying to play a diversion of microwaving a hang of butter on defrost for a EXACT volume of time so it’s only plain adequate to mix with sugarine though not warp all over a place.  There is like a .46 second window between that ideal impulse and each singular other time when we screw it up.  So do we censure me for flirting with cutting from time to time?)

Enjoy!

Adapted from Crisco’s recipe…

BARS:

1/2 crater shortening*

1/2 crater resolutely packaged brownish-red sugar

1 egg

1 tablespoon milk

1/2 teaspoon salt

1 teaspoon vanilla

3/4 crater all-purpose flour

3/4 crater semi-sweet chocolate chips

1/2 crater pecans, chopped and toasted

CHOCOLATE TOPPING:

3/4 crater semi-sweet chocolate chips

1/3 crater pecans, chopped and toasted

  1. Preheat oven to 350º. Grease a foil-lined 8 x 8? pan and set aside.
  2. In a vast bowl, mix shortening, sugar, egg, milk, salt and vanilla; kick until good blended.
  3. Add in flour during low speed until only combined.  Stir in chocolate chips and pecans.
  4. Spread beat uniformly in vessel and bake for 25 mins or so, until easily browned.  Remove from oven and shower chocolate over top; cocktail behind in oven for 1 minute, afterwards widespread with an equivalent spatula and shower nuts over tip right away.
  5. Allow to cold on a cooling rack; set in fridge before slicing.

Tips:

  • What kind of chocolate to use?  Whatever one strikes your imagination :).
  • *Shortening… butter season is indeed ideal, though of march approach some-more synthetic.  Your call.
  • In a rush?  Skip a chocolate commanding and only supplement some-more into a bars.
  • These solidify well if wrapped tight.
  • Yum!

 

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