Oh boy, these bars are an indulgence. They are ooey, gooey and super chocolate-y. I used bittersweet chocolate chips in this recipe to contrast the overwhelming sweetness of the filling, but just one bar satisfies my sweet tooth for the whole day.
Chocolate Pecan Pie Bars
Makes 24 bars
½ cup Earth Balance, room temperature
¼ cup packed light-brown sugar
1¼ cup all-purpose flour
½ tsp salt
2 tbsp melted Earth Balance
3 large eggs
¾ cup light corn syrup
½ cup granulated sugar
1 package bittersweet chocolate chips (approx. 2 cups)
2 cups coarsely chopped pecans
Preheat oven to 350ºF. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the medium bowl beat 1 stick room temperature butter, brown sugar, flour, and salt with an electric mixer until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom (layer will be thin, make sure to spread and press it up to the four corners).
Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
Meanwhile, in same bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake for 25-30 minutes, or until the edges are set and the just the middle shakes slightly when you jiggle the pan. Cool completely in pan before lifting out (using foil to lift). Cut into 24 bars.
If you don’t have human garbage disposal housemates that can demolish an entire batch of cookies in 10 minutes flat like I do, store leftovers in an airtight container in the fridge. Let sit for 10 minutes before serving, these bars are best at their optimum gooey-ness!
Adapted from Food Nouveau
Pictures by Emily- check out her portfolio!