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Layered Chocolate Pecan Bars recipe

Festive layered chocolate pecan bars witha hint of cinnamon.

Recipe: Layered ChocolatePecan Bars

1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup finely chopped pecans
1 large egg
1 teaspoon vanilla extract, or rum flavoring
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
3/4 cup whipping cream
1 cup semisweet chocolate chips
16 pecan halves

  • Preheat oven to 350°F (175°C).
  • In large mixing bowl with an electricmixer on medium speed, combine butter, brown sugar, pecans, eggand vanilla; beat until smooth.
  • In another bowl, combine flour, salt,cinnamon and baking soda. Add to butter mixture; beat until asmooth ball forms.
  • Knead lightly and press into a 9-inchsquare baking pan. Bake for 15 minutes. Let cool in pan on awire rack for 30 minutes.
  • Meanwhile in small saucepan, bring creamto full boil. Place chocolate chips in a medium bowl and pourhot cream, all at once, over chocolate; whisk until smooth. Setaside to cool and thicken at room temperature, whisking occasionally.
  • When cake is cool, invert to remove andcarefully place on cutting board. Spread chocolate generouslyover top and cut into small squares. Press a pecan half in thecenter of each and refrigerate to set.

    Makes 16 bars.

    Chocolate Pecan Bars – Recipe by Laura Vitale – Laura in the Kitchen Ep 169

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  • Comments

    1 Comment


    I wish I would have looked at the comments before making this. The crust didn t set for me and the caramel remained too soft. I was able to kind of cuts bars after refrigerating it. I used foil backed parchment, it worked great. Next time I will precook the crust, and precook the caramel so it s thicker. Any thoughts about taking the salt out of the caramel sauce, possibly also the pecans? Would they be too sweet or lack enough flavor? My husband isn t super crazy about salted caramel but loves the caramel-pecan-chocolate combination. Thanks!

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