Makes 24-36 bars (depending of course, on how large you cut them)
1 recipe Bar Cookie Crust (recipe to follow)
3 C Pecans
2 large eggs
3/4 C light brown sugar
3/4 C light corn syrup
1 tsp. vanilla extract
1/4 C unsalted butter, melted
2 Tbsp. A/P flour
3 oz. semi-sweet chocolate, melted
2 oz. semi-sweet chocolate
2 Tbsp. unsalted butter
1. Preheat oven to 350°F. Prepare 1 recipe Bar Cookie Crust. Set aside.
2. For the filling, toast pecans if desired. Finely chop.
3. Combine the eggs, brown sugar, corn syrup & vanilla in a medium mixing bowl, and whisk until smooth. Stir in the butter & flour. Fold in the chocolate & pecans, then pour over the prepared crust, spreading evenly.
4. Bake 30-35 minutes, or until the filling is firm. Cool completely.
5. To make the drizzle, melt the chocolate and butter, either in the microwave, or in a double-boiler. Stir until completely smooth, then drizzle over the cooled bars. Refrigerate for at least 30 minutes before cutting, to let the drizzle set up.
Bar Cookie Crust (makes 1 9X13-in. crust)
1 C (2 sticks) unsalted butter*
1/2 C confectioner’s sugar
2 C A/P flour
1. Preheat oven to 350°F. Mist a 9X13-inch pan with vegetable oil spray.
2. Beat the butter and sugar with an electric mixer until smooth and creamy. Add flour and mix until just incorporated; dough should just begin to form a ball.
3. Press the dough into the prepared pan in an even layer. Poke holes with a fork, then bake for 15 minutes.
* The recipe calls for the butter to be chilled. I used room-temperature butter, and other than the dough being slightly sticky/wet, I didn’t think it made any difference.