Thank you for Fridays. Thank you, thank you. Thank you because it means Pete will be back home, and thank you because then maybe I can go to bed at 7pm tonight? I am serious. I am so tired! We also have family pictures to take tomorrow. Do you guys do yearly pictures? We haven’t been great about it in the last year or two and I kind of freaked out- I don’t want to regret not having more pictures of us as a family during this short time that they are so young, you know? And it’s kind of fun that we will get to have Wilbur in these too. And then we have my girls school auction this weekend. I am making three cakes for the dessert dash. Versions of this, this and this are happening in my kitchen today.
I am also kind of freaking out how quickly November is going! We are half way through already, which means my Thanksgiving excitement is in overdrive. Is yours? I will keep posting this weekend, so look for more new recipes tomorrow and Sunday!
I know that tons of you must be heading to friends and family’s houses for Thanksgiving, and many of you will be responsible for bringing dessert, right?
If (despite all of the wonderful and EASY Pie recipes I have given you) are still feeling intimidated by pie, OR if you are looking for something that you could make and freeze (wouldn’t that be awesome if you just had to unthaw dessert!?) then this is the dessert for you.
Chocolate Shortbread Cookies Crust with a Caramel Pecan layer.
When I made these a few weeks ago, I was kind of in a stage of trying to be pretty healthy. I knew a few things- like that I love pecan pie filling and that I love shortbread anything. But I thought “I will just eat a bite” to “make sure it was good.” Let me tell you. My eye’s rolled back in my head. And then I ate too many “bites.” So many that I gave myself a really bad stomach ache. But that’s my fault. I am sure that you all have much more self control and dignity than I do when it comes to Chocolate Pecan Pie Bars.
If you don’t, then you have my sympathies. Take an alka seltzer.
Otherwise, make these, and pop them in the freezer so that you have a perfect dessert for Turkey day. They look cute piled up on a plate. And if you want to make these in addition to lots of other desserts I recommend cutting these into small squares, as they are really rich and then everyone really does get a little “bite” or two.
Preheat the oven to 350 degrees. Prepare a 9×9” baking dish with baking spray.
In the bowl of a food processor, combine the flour, cocoa powder, powdered sugar and salt. Add the butter and run the processor until the dough comes together. It will be like a shortbread dough.
Hard pack the dough into the prepared baking dish, then sprinkle the pecans over the top of the crust.
Follow with the chocolate chips.
In the a medium saucepan, melt together the butter, sugar, cream, vanilla and salt over medium heat and whisk until smooth.
Pour the caramel over the top of the pecans.
Bake the bars for 25 minutes and then take out to cool completely before cutting.
Recipe: Chocolate Pecan Pie Bars
- Chocolate Crust:
- 1 ½ cups All purpose Flour
- ¾ cup Dark unsweetened Cocoa powder
- 1 cup powdered sugar
- 1 teaspoon salt
- 1 cup butter, cold and cut into small pieces.
- Pecan Filling:
- 1 ½ cups pecans
- 10 ounces chocolate chips
- 8 tablespoons butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees. Prepare a 9×9” baking dish with baking spray.
- In the bowl of a food processor, combine the flour, cocoa powder, powdered sugar and salt. Add the butter and run the processor until the dough comes together. It will be like a shortbread dough.
- Hard pack the dough into the prepared baking dish.
- Sprinkle the pecans over the top of the crust.
- Follow with the chocolate chips.
- In the a medium saucepan, melt together the butterm sugar, cream, vanilla and salt over medium heat and whisk until smooth.
- Pour the caramel over the top of the pecans.
- Bake the bars for 25 minutes and then take out to cool completely before cutting.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12