Chocolatepecanlatticetartpamperedchef Recipes

CHOCOLATE PECAN LATTICE TART - PAMPERED CHEF

Steps:

• Preheat oven to 375°F.
• Combine chocolate chips and butter in microwave-safe bowl. Microwave on high for 20-40 seconds until melted and smooth. Stir after each 20 second interval.
• Add chopped pecans, brown sugar, egg, corn syrup, and vanilla to the melted chocolate. Set aside.
• Unroll one pie crust onto a lightly floured baking stone and roll to a 13 inch circle.
• Unroll second pie crust. Gently fold in half and cut into 12 strips (approximately 3/4 inch wide).
• Spoon chocolate/pecan mixture onto the center of the circular dough and spread in an even 10 inch circle, leaving about 2-3 inches of dough on the outside.
• Carefully twist six of the pie crust strips and place over filling in horizontal rows. Twist remaining strips and place vertically, creating a lattice effect.
• Firmly press the ends of the strips onto the edge of the crust.
• Fold edge of crust over the ends of the strips, pinching the edges to seal.
• Bake 28-30 minutes or until crust is golden brown.
• Remove from oven and allow to cool for 10 minutes.
• Cut into wedges and serve!

CHOCOLATE PEANUT BUTTER CUP TORTE

Steps:

• Preheat oven to 350°F (180°C). Spray Torte Pans with cooking spray. Place Parchment Paper circles over centers of pans; set aside. In large mixing bowl, combine brownie mix, eggs, 1/2 cup (125 mL) of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.In large microwave-safe bowl, microwave morsels and remaining oil on HIGH 1-2 minutes or until melted, stirring every 30 seconds. Set aside 1/4 cup (50 mL). Fold marshmallows into remaining mixture.Remove pans from oven; cool 4 minutes. Invert one brownie well-side up onto platter; spread marshmallow filling. Invert second brownie onto cooking rack. Using Mega Lifter, place well-side up over bottom layer; top with candies and drizzle with reserved peanut butter mixture.