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Chocolate Pecan Squares

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Dessert
Recipe Preparation Level: easy
    From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin

    These are like little pecan pies. Try them warm with vanilla ice cream.

    Pastry shell:
    1 cup all-purpose flour
    1/3 cup firmly packed dark brown sugar
    3 tablespoons unsweetened cocoa powder
    8 tablespoons cold unsalted butter or margarine, cut into bits

    Preheat oven to 350 degrees. In a food processor blend all the ingredients until the mixture resembles coarse meal. Press the mixture all over the bottom of an 8-inch square baking pan. Chill in the freezer for about 10 minutes. Place the crust on a rack in the middle of the pre-heated oven and bake for 15 minutes.

    Pecan Topping:
    1/2 cup dark corn syrup
    2 tablespoons unsalted butter or margarine
    2 large eggs
    1/2 teaspoon vanilla
    1 cup pecans, chopped and toasted lightly in a 350 degree oven for 10 minutes

    While the crust is baking prepare the topping. In a small heavy saucepan boil the syrup until it reaches the soft-ball stage ( 240 degrees on a
    candy thermometer, tilting the pan so the thermometer can register). Remove the pan from the heat and stir in the butter until melted. In a small bowl whisk together the eggs and vanilla. Add the syrup mixture in a slow stream, whisking the mixture until combined. Stir in the pecans and pour into the chocolate crust. Bake the mixture in a 375 degree oven for 20 to 25 minutes, or until the filling is puffed slightly and golden. Cool in
    the pan on a rack and cut it into 2-inch squares. Makes 16 cookies.

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