Chocolate Chip Pecan Bars

So fast. So easy. So good.

I’ve had a thing lately for toasted pecans, so this dessert works JUST FINE. (Really- I have even been adding them to my morning yogurt snack with raisins and strawberries and cinnamon. Can’t. Get. Enough. But don’t even think of skipping the 7 minute step of toasting them, or you’ll sell the little nuts short. World of difference between a toasted and untoasted nut.)

Okay, so you might notice that this recipe asks for shortening. If you have a problem with that then you can click away now and think less of me forever. But please don’t! Sometimes shortening is just so easy, and it has properties that make it more agreeable than butter. (I will always have a love affair with butter- don’t get me wrong- but there are times when I love not having to play the game of microwaving the stick of butter on defrost for the EXACT amount of time so it’s just solid enough to combine with sugar but not melt all over the place. There is like a .46 second window between that perfect moment and every single other time when I screw it up. So do you blame me for flirting with shortening from time to time?)

Enjoy!

Adapted from Crisco’s recipe…

BARS:

1/2 cup shortening*

1/2 cup firmly packed brown sugar

1 egg

1 tablespoon milk

1/2 teaspoon salt

1 teaspoon vanilla

3/4 cup all-purpose flour

3/4 cup semi-sweet chocolate chips

1/2 cup pecans, chopped and toasted

CHOCOLATE TOPPING:

3/4 cup semi-sweet chocolate chips

1/3 cup pecans, chopped and toasted
1. Preheat oven to 350º. Grease a foil-lined 8 x 8″ pan and set aside.
2. In a large bowl, combine shortening, sugar, egg, milk, salt and vanilla; beat until well blended.
3. Add in flour at low speed until just combined. Stir in chocolate chips and pecans.
4. Spread batter evenly in pan and bake for 25 minutes or so, until lightly browned. Remove from oven and sprinkle chocolate over top; pop back in oven for 1 minute, then spread with an offset spatula and sprinkle nuts over top right away.
5. Allow to cool on a cooling rack; set in fridge before slicing.
Tips:
- What kind of chocolate to use? Whatever one strikes your fancy :).
- *Shortening… butter flavor is actually ideal, but of course way more synthetic. Your call.
- In a rush? Skip the chocolate topping and just add more into the bars.
- These freeze well if wrapped tight.
- Yum!
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April 25th, 2015 | More Sweets Please | No Comments | Tags: Brownies & Bars, Chocolate, Nuts