Chocolate-Dipped Pecan Pie Bars

Chocolate-Dipped Pecan Pie Bars

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  • Chocolate-Dipped Pecan Pie Bars
  • Posted by Taryn on Dec 21st, 2010 in Brownies and Bars, Dessert | 0 comments
  • This post was intended to be written at least two weeks ago, but as has become par for the course with this blog, it got put on the back burner for way too long, and I won’t stand for it anymore! I’ve been trying to settle into my new apartment and falling back into city life, as well as maintaining my long work hours, so blogging gets little time! I still think I’ll get back to it for real someday, but in the meantime I have a couple of fabulous recipes to share that will hopefully convince you to keep coming back and reading in the future!As you’ve probably noticed, I bake a lot, though I rarely come across a recipe I really don’t like. Even more seldom are the recipes that are completely exceptional. I’m generally pretty happy with the things I produce, but every once in a while I’ll make something that is just so unbelievably fantastic I’m practically jumping for joy after the first bite.
  • You can ask anyone I know, I get pretty excited about food. But these Pecan Pie Bars took my enthusiasm to a new level. I can’t tell you how many people (let’s just say everyone who tried them) told me hands down these are one of the best, if not the best dessert I’ve ever made.
  • So, pecan pie bars — what’s the hype, right? Just like pecan pie in the shape of a bar. Well, that couldn’t be more wrong. These bars are like crack (or what I imagine crack might be like) — they are totally on another level, one bite and you’d be certain you could consume the entire 9 x 13 inch pan right then and there. Probably best if you don’t though.
  • They are the perfect combination flavors and textures — sweet and salty, crunchy and chewy, and so amazingly delicious. I drenched most of them in dark chocolate, but later found that I liked the “naked” bars as much as, if not more than the ones covered in chocolate! I thought maybe they were too good to be true, so I made another batch the next weekend, and dare I say… they might even have been better. So the moral of this story is, if you don’t try these bars, you are a serious fool. But I mean that in the nicest of ways
  • Pecan Pie Bars
  • For the Shortbread Crust:
  • 1 1/2 sticks cold, unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup packed, light brown sugar
  • 1/2 teaspoon salt
  • For the Pie Filling:
  • 2 heaping cups of whole pecans
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed, light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • For the Chocolate Dipping (optional):
  • 8 ounces good quality dark chocolate
  • 1/2 teaspoon vegetable or canola oil
Read the whole recipe on Sweetly Serendipity