I tried a new recipe yesterday which I've been wanting to try for several weeks but just hadn't had an occasion. I found it in an old Sept. 2012 issue of Southern Living magazine. I had torn out the page and left it lying around for several months so I finally decided with lots of family coming for dinner I would make it Sunday. Am I glad I did! It was delicious with home-made ice cream! In fact it tasted like a turtle pecan sundae, I thought, so I'll share it with you and you can decide. I will post the recipe in the Recipes #2 page under #7 Candies, Cookies & Bars, also.
German Chocolate Pecan Pie Bars
3 c. pecan halves and pieces
1 3/4 c. all-purpose flour
3/4 c. powdered sugar
3/4 c. cold butter, cubed
1/4 c. unsweetened cocoa
1 1/2 c. semisweet chocolate chips
3/4 c. firmly packed brown sugar
3/4 c. light corn syrup
3 large eggs
1 c. sweetened flaked coconut
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fragrant stirring halfway through.
Line bottom and sides of a 13x9 pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
Pulse flour and next 3 ingredients in a food processor until mixture resembles coarse meal. Press mixture on bottom of prepared pan.
Bake crust at 350 degrees for 15 minutes. Remove from oven and sprinkle chocolate chips over crust. Cool completely (about 30 minutes).
Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans and spoon onto prepared crust.
Bake at 350 degrees for 30 minutes or until golden and set. Cool completely (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to cutting board; cut into bars.
(I think these are even better if you heat each square for 15+ seconds before topping with ice cream.)
German Chocolate Pecan Pie Bars
3 c. pecan halves and pieces
1 3/4 c. all-purpose flour
3/4 c. powdered sugar
3/4 c. cold butter, cubed
1/4 c. unsweetened cocoa
1 1/2 c. semisweet chocolate chips
3/4 c. firmly packed brown sugar
3/4 c. light corn syrup
3 large eggs
1 c. sweetened flaked coconut
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fragrant stirring halfway through.
Line bottom and sides of a 13x9 pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
Pulse flour and next 3 ingredients in a food processor until mixture resembles coarse meal. Press mixture on bottom of prepared pan.
Bake crust at 350 degrees for 15 minutes. Remove from oven and sprinkle chocolate chips over crust. Cool completely (about 30 minutes).
Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans and spoon onto prepared crust.
Bake at 350 degrees for 30 minutes or until golden and set. Cool completely (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to cutting board; cut into bars.
(I think these are even better if you heat each square for 15+ seconds before topping with ice cream.)
No comments:
Post a Comment