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Chocolate Topped Pecan
Shortbread Bars

Posted by Denise on May 14, 2013

choc pecan bars on plate 

A crunchy pecan shortbread cookie is topped with melted chocolate in these deeeelicious bars.

When I saw a recipe for toffee bars with pecans in them in Patsy Caldwell’s You Be Sweet cookbook, I just had to try it. It looked unusual because although it had chocolate on top, it looked more like a cookie recipe than one for toffee. And it is really more of a shortbread cookie with nuts than toffee, but we liked it a lot.

Not overly sweet, it was a great combination of crunchy cookie base, a hint of cinnamon and creamy chocolate topping. It is a quick and easy recipe, perfect for bake sales or afternoon coffee treats. The little bit on cinnamon is a surprise touch, but really makes the bars sing.

After eating a couple and saving a couple more of the bars for us, I packed the rest off to work so we wouldn’t be tempted to eat the whole pan. Everyone who was lucky enough to try them at work were raving about them, so we promised to post the recipe. We took the liberty of changing a couple of small things to make them even easier to make, which are reflected in the recipe below. Enjoy!

 

  Printer friendly recipe without photos 

Chocolate Topped Pecan
Shortbread Bars

 chocolate topped pecan shortbread bars ingredients

Chocolate Topped Pecan Shortbread Bars ingredients

 

 Makes 24 bars

Ingredients

1

cup butter, softened

1

cup sugar

1

large egg, separate the yolk from the white

2

cups all-purpose flour

1

teaspoon cinnamon

1

cup chopped pecans

1 ½

cups semi-sweet chocolate chips

 

Instructions

 

1.    Preheat the oven to 275o F. Lightly butter or grease a 13-x-9x1“ jellyroll or cake pan. We use the wrapper from the butter we use in the recipe.

 

buttering pan

 

 

 

2.     First we will make the cookie base. Place the butter, sugar and egg yolk in a large mixing bowl and stir to mix well. Add the flour and cinnamon and stir to mix thoroughly.

 

whipping butter with dry ingredients

 

egg yolk on shell

 

 

3.     Spread the batter into the pan and pat it out to cover the bottom of the pan evenly. Brush the top of the bars with the unwhipped egg white. Sprinkle the pecans over the top of the dough and gently press them into the dough. Bake for 1 hour until it becomes slightly golden brown.

 

pressing dough in pan egg white wash on top of dough in pan

pressing pecans into dough in pan

 

 

4.     Immediately after removing the pan from the oven, sprinkle the chocolate chips over the top of the baked dough and allow to soften and melt for a couple of minutes. As soon as they are softened, use a spatula or knife to spread the chocolate evenly over the top of the bars.  Cut it into bars while the dough is still very warm or they will crumble as they are cut.

 

melting chocolate chips over cookie base 

 finished bars in pan

 

 

bars on green plater 


 

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