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Pecan & Chocolate Treat

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Submitted by camaro69

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

YIELD

1 batch

PREP

15 min

COOK

45 min

READY

2 hrs

Three layers of pure indulgence. A buttery shortbread crust gets baked golden, then layered with toffee brickle bits, a pecan-coconut brown sugar topping, and finished with a smear of melted chocolate chips that sets into a glossy shell.

The base bakes first at a higher temperature to crisp up, then the brickle bits go on while it’s hot so they soften slightly and stick. The pecan-coconut-egg mixture pours over next and bakes at a lower temperature until golden and just set. Dropping the oven temperature for the topping prevents the shortbread from overbrowning while the filling firms up.

The chocolate finish is smart: scatter chips on the hot bars straight from the oven and let the residual heat melt them. Spread with a spatula for a rustic, not-quite-perfect chocolate layer that looks homemade in the best way.

Kitchen Tips

  • Press the shortbread base firmly and evenly. Thin spots will overbake and thick spots won’t crisp.
  • Don’t try to cover the bars completely with chocolate. A thin, uneven layer looks better and keeps the sweetness in check.
  • Let the bars cool completely before cutting. The chocolate needs to set and the filling needs to firm up, or you’ll get a crumbly mess.
  • A sharp knife run under hot water makes the cleanest cuts through the chocolate layer.

Variations

  • Use walnuts or almonds instead of pecans for a different nut flavor.
  • Swap brickle bits for crushed butterscotch candies for a similar toffee crunch.
  • Drizzle white chocolate over the dark chocolate layer for a two-tone finish.

Ingredients

1 237
2 30
TABLESPOONS ML BROWN SUGAR
½ 118
CUP ML BUTTER
or margarine, soften
1 237
2 2
LARGE LARGE EGGS
¾ 177
CUP ML BROWN SUGAR
firmly packed *
1 237
CUP ML PECANS
chopped
½ 118
CUP ML COCONUT
flaked *
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML BAKING POWDER

Directions

In mixing bowl, combine 1 cup flour with the 2 tablespoons brown sugar and butter until the mix resembles coarse crumbs.

Pat onto bottom of 10×7 inch pan or a 9 inch square pan.

Bake at 350℉ (180℃) for 10 to 12 minutes until golden.

Sprinkle with brickle bits.

In mixing bowl, beat the eggs with the ¾ cup brown sugar, pecans, coconut, 3 tablespoons flour and baking powder.

Pour mix evenly over the brickle chips in pan.

Reduce oven temperature to 325℉ (160℃). Bake for 25 to 30 minutes, just until topping is golden.

Immediately after removing from oven, sprinkle chocolate chips over top.

Allow chips to melt. Spread over bars.

Chocolate will not cover bars completely.

Cool. Cut into bars.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 611 70% from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 203mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 17%
Sugars g
Protein 20g
Vitamin A 17% Vitamin C 1%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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