Treats: Chocolate Pecan Pie Squares Recipe
Yield: 48 SquaresRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose flour,
1/3 cup: Icing sugar,
1/4 cup: Unsweetened cocoa powder,
3/4 cup: Unsalted butter, cold, cubed
1 tsp: Vanilla,
1 tsp: Cold water,
TOPPING
3 ounce: Unsweetened chocolate, chop
1/3 cup: Unsalted butter,
3/4 cup: Packed brown sugar,
1: Egg,
3/4 cup: Corn syrup,
1 tsp: Vanilla,
3 cup: Pecan halves,
Directions:
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch
overhang on each long side. Lightly grease foil.
In food processor or bowl, combine flour, sugar and cocoa. Add butter,
vanilla and water; pulse or cut in with pastry blender until fine
crumbs form. With fingers, knead portions into balls of dough; pat
into prepared pan. Bake in 350F 180C oven for 20 minutes.
Topping: Meanwhile, in top of double boiler over hot (not boiling)
water, melt chocolate with butter; remove from heat. Whisk in sugar,
then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour
over base, spreading evenly.
Bake for 20-25 minutes longer or until filling is just set. Let cool
completely in pan on rack. Refrigerate until firm.
With knife, cut along ends of pan; using foil overhang, loosen from
pan. invert onto back of baking sheet; peel off foil. Invert onto
board; cut into squares.
[Squares can be covered and stored in refrigerator for up to 5 days or
frozen in airtight container for up to
1 month.]
48 bars for $12.55 CDN [Apr 95]
Per bar: about 140 calories, 1 g protein, 10 g fat,
13 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by
Daphna Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
overhang on each long side. Lightly grease foil.
In food processor or bowl, combine flour, sugar and cocoa. Add butter,
vanilla and water; pulse or cut in with pastry blender until fine
crumbs form. With fingers, knead portions into balls of dough; pat
into prepared pan. Bake in 350F 180C oven for 20 minutes.
Topping: Meanwhile, in top of double boiler over hot (not boiling)
water, melt chocolate with butter; remove from heat. Whisk in sugar,
then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour
over base, spreading evenly.
Bake for 20-25 minutes longer or until filling is just set. Let cool
completely in pan on rack. Refrigerate until firm.
With knife, cut along ends of pan; using foil overhang, loosen from
pan. invert onto back of baking sheet; peel off foil. Invert onto
board; cut into squares.
[Squares can be covered and stored in refrigerator for up to 5 days or
frozen in airtight container for up to
1 month.]
48 bars for $12.55 CDN [Apr 95]
Per bar: about 140 calories, 1 g protein, 10 g fat,
13 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by
Daphna Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Tags
Squares