Sea Salted Chocolate Pecan Pie Bars Recipes

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
• Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
• Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°.
• Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
• In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
• Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25-30 minutes.
• Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
• Add chocolate chips and pecans; spread over crust.
• Bake until set, 25-30 minutes.
• Cool completely in pan before lifting out (use foil to lift).
• Cut into 32 bars.

CHOCOLATE PECAN PIE BARS

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.

SEA-SALTED CHOCOLATE & PECAN TART

Steps:

• To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
• Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
• Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
• Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
• To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
• For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
• Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.

SALTED-CHOCOLATE PECAN PIE

Steps:

• Heat oven to 400ºF.
• Unroll pie crust; sprinkle with half the flour. Turn; sprinkle with remaining flour. Press firmly onto bottom and up side of 9-inch pie plate; flute edge.
• Whisk next 5 ingredients until blended. Stir in nuts; pour into crust. Sprinkle with chocolate.
• Bake 15 min. Reduce oven temperature to 350ºF. Continue baking 30 to 35 min. or until top is puffed and lightly browned. Cool completely, sprinkling with salt after 15 min.

MARY'S SALTED CARAMEL-PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pecans in a single layer in a shallow pan.
• Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
• Arrange graham crackers in a single layer on the prepared jelly roll pan.
• Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
• Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.