Pecan pie…so Thanksgiving! This year my family is doing a low-key Thanksgiving because we have tickets to the Texas vs. TCU game in Austin. So instead of doing a fancy pecan pie from scratch, I opted for a pecan pie dessert. This has a yummy layer of chocolate pecan goodness in between to give a little bit of a surprise.
With LOVE from Texas,
The Pint-Sized Mayo
Layered Chocolate Pecan Pie Bars
Yields one 13″ x 9″ pan
Ingredients for the crust and chocolate layers:
- 2.5 cups all-purpose flour, divided
- 1 cup granulated white sugar, divided
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks) cold unsalted butter, diced
- 1 ounce Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 3/8 cup (or 1/4 cup & 2 tablespoons) shortening
- 1 cup pecans, chopped
- 1 large egg, beaten
- 2 teaspoons vanilla extract
Ingredients for the pecan pie layer:
- 1/2 cup brown sugar, firmly packed
- 1/2 cup granulated white sugar
- 1 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 4 large eggs, beaten
- 2 cups pecans, chopped
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F, and prepare the 13″ x 9″ pan with parchment paper and spray all over with nonstick spray.
In a food processor, place 2 cups of flour, 1/2 cup of white sugar, and the salt. Pulse together until all is combined well. Next, add the cold pieces of butter, and pulse until the mixture looks like fine crumbs. Dump the crust mixture in the prepared pan, and press firmly on the bottom.
Place the chocolate chips and the shortening in a microwave safe bowl. Place in the microwave at 50% power for 1-1.5 minutes. Stir together to get rid of most of the lumps. Add in 1/2 cup white sugar, pecans, 1/2 cup flour, eggs, and the vanilla. Mix until all is combined. Dump this chocolate mixture over the crust, and press firmly as a layer on top. Take a fork and stab the layer all over. Place in the oven for 15 minutes.
While the crust and chocolate layer are in the oven, work on the pecan pie top. In a small sauce pan over medium-high heat, place the brown sugar, white sugar, corn syrup, and butter. Stir occasionally, and bring the mixture to a boil. Once it hits boiling, turn off the heat and remove from the burner.
In a medium bowl, whisk the 4 eggs together. Add about 1 cup of the hot sugar mixture while continually whisking. (I don’t have photos of this because I unfortunately only have 2 hands.) Once well combined, add the remainder of the hot sugar mixture.
Dump in the pecans and vanilla extract. Stir until everything is well combined.
Pour the pecan pie mixture into the pan, and place in the oven. Bake for 35 minutes.
Remove from the oven, and allow the pan to completely cool before cutting.
Enjoy!!
“Harry: Repeat after me. Pepper.
Sally: Pepper.
Harry: Pepper.
Sally: Pepper.
Harry: Waiter, there is too much pepper on my paprikash.
Sally: Waiter, there is too much pepper on my paprikash.
Harry: But I would be proud to partake of your pecan pie.
Sally: But I would be proud to partake of your pecan pie.
Harry: Pecan piiiiie.
Sally: Pecan piiiiie.”
– When Harry Met Sally
thepintsizedmayo
thepintsizedmayo.wordpress.com 