My friend Brooke watched me make these and cringed in HORROR as I poured in nearly a cup of corn syrup, vilified lately as a major contributor to our obesity epidemic, tooth decay and probably terrorism. I happen to have VERY fond memories of my mother’s pecan pie. Take that, food police!
I also happen to be VERY fond of these Chunky Chocolate Pecan Bars. They’re buttery, salty, sweet, rich, chocolatey, melty, and DIVINE. (Thanks, Nestle Toll House morsels!)
I brought them to a party while still warm, set them down and walked away. As people approached the buffet table and helped themselves, I could hear shrieks of delight from well across the room. “These are INCREDIBLE! Who brought these?! What is she WEARING?! I think I’m in LOVE!”
So in a pecan-shell, if you want to be SUPER POPULAR, make these bars and wear something cute. This recipe is up on the verybestbaking website, but I fear losing it, so will duly type it in here.
Chunky Chocolate Pecan Bars
1 1/2 cups all purpose flour
1/2 cup (1 stick butter) softened
1/4 cup brown sugar
3 large eggs
3/4 cup corn syrup
2 T butter, melted
1 tsp vanilla extract
1 3/4 cups (11.5 oz pkg) Nestle Toll House® Semi-Sweet Choc Chunks
1 1/2 cups coarsely chopped pecans
Preheat oven to 350•. Grease a 13×9-inch baking pan. (Yay, Pyrex!) For the crust, mix flour, butter and brown sugar in a small mixing bowl until crumbly. Press into prepared baking pan. Bake for 12-15 minutes or until lightly browned. For filling, beat eggs, corn syrup, granulated sugar, butter and vanilla extract in a medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool in pan on wire rack.