Ingredients for Pecan And Chocolate Squares
- Unsalted Butter
- Unbleached All Purpose Flour
- ½ cup light brown sugar, packed
- Ground Cinnamon
- Table Salt
- Bittersweet Chocolate
- 1 cup pecan halves
- ½ cup packed dark brown sugar
- 2 tablespoons honey
- Heavy Cream
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How to Make Pecan And Chocolate Squares
- Preheat oven to 350°F (175°C). Position a rack in the middle of the oven.
- Make the cookie base: In a food processor, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Pulse until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into a greased 9x9 inch baking pan.
- Bake for 25 minutes, or until the crust is lightly golden brown.
- While the crust bakes, prepare the pecan topping: Pulse 1 cup pecan halves in a food processor until coarsely chopped.
- In a medium saucepan, melt 6 tablespoons (¾ stick) unsalted butter over medium heat.
- Stir in ½ cup packed dark brown sugar, 2 tablespoons honey, ¼ cup heavy cream, and a pinch of salt.
- Bring to a simmer, stirring constantly, for 1 minute.
- Remove from heat and stir in the chopped pecans.
- Once the cookie base is baked, remove from oven and evenly sprinkle with 1 cup of grated semi-sweet chocolate.
- Pour the pecan mixture over the chocolate layer, spreading evenly.
- Bake for 16-18 minutes, or until the filling is bubbling and set around the edges.
- Let cool completely in the pan before cutting into 16 squares.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
105g
Fat
53g
Carbs
13g
