I figured I’d celebrate my Birthday today by posting an awesome recipe I have adapted from Rufus’ Food and Spirits Guide. I usually never go off a recipe unless I’m baking a dessert or making something someone asked me to make from a recipe they found, I can never stick to them verbatim though I always “throw” something else in 😉 I’m not a huge “cake” fan in fact at our wedding we had cobbler because we don’t favor cake 🙂 I made these last week for one of Evan’s co-workers, Lori, for her birthday (he did help a bit in case anyone was wondering ; ) ) and they were so good. I ate WAY to many, I even found myself eating them for breakfast…! I’m 28 years old today and feel great!!! I’m still wondering where all this time goes though… Life is good!
Chocolate Pecan Pie Bars (adapted from Rufus’ Food and Spirits Guide and Elephant Eats)
Prep: 20 min
Cook Time: 20 min
Makes: 40 -45 bars
- 3 cups flour
- 2 cups sugar
- 1 cup unsalted butter, at room temperature
- 1/2 tsp sea salt, and more for end
- 1 1/2 cups corn syrup
- 4 ounces dark chocolate
- 4 eggs
- 1 ounce bourbon
- 1 ounce cup maple syrup
- 1 tsp vanilla extract
- 2 1/2 cups chopped Texas pecans
- Grease bottom and sides of 15″x10″x1″ baking dish or two smaller pans.
- In a stand mixer on medium, beat flour, 1/2 C. sugar, butter and salt until the mixture resembles coarse crumbs. Press into the bottom of prepared pan. Bake at 350 for 20 min.
- Meanwhile, in a three-quart pan, stir corn syrup and chocolate on low until melted. Remove from heat and allow to cool for about 10 minutes.
- Stir in maple syrup, bourbon, remainder of sugar, eggs and pecans. Pour filling over hot crust and bake at 350 until firm around edges but slightly soft in center, about 30 minutes. Sprinkle with a bit of sea salt.
- Cool in pan on wire rack. Cut into bars. Store in refrigerator until ready to serve.
For all you Glutards out there 🙂 That’s what my husbands crew at work calls themselves (there’s a few gluten intolerant folks there) so no offense 🙂 Every now and then I like to make goodies for him to take in and it gives me an excuse to bake or in this case melt… sweet things because I seldom do…I’m a savory gal for the most part. I’m not going to lie… I tried them and also fed the dog a big ole peanut butter ball, which was entertaining!
Prep: 30 min
Set Time: 1 hr (no baking just melting)
Yields: 12 large cups or 24 small (cupcake tin sized)
- 3 C. Quality chocolate baking chips, use fair trade please 🙂 I used semi-sweet you can use milk chocolate if you prefer
- 1 C. Peanut butter, I prefer the all natural kind that’s just peanuts and salt, you can even grind your own at HEB, Central Market, and Whole Foods! That’s what I did 🙂
- 1/2 C. Powdered sugar
- 1/4 C. Gluten free ginger snaps or graham crackers, crushed you pick your fav brand or use regular graham crackers (but they wont be gluten free).
- 1 teaspoon Sea Salt
- Cookie tin and liners 12ct or 24 ct tin
- Line a muffin pan with 12 or 24 paper liners. Set aside.
- Melt 1 1/2 cups of the chocolate in a double boiler. A microwave will work just do it in small burst of heat and stir each time.
- Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners (I found it helpful to hold them while doing so. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
- Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
- In a mixing bowl, combine the peanut butter, crushed cookies, powdered sugar and salt. Stir with a spoon mixed well.
- Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
- Meanwhile, divide peanut-butter mixture into 12 or 24 even amounts. (I used a plate to set them on).
- Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
- By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
- Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
- Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
- Remove the pan from the refrigerator and carefully remove from tin, I placed these in a little pumpkin pale for Halloween.