CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
CHOCOLATE PECAN SLICE
Make and share this Chocolate Pecan Slice recipe from Food.com.
Provided by Jogreen
Categories Bar Cookie
Time 35m
Yield 16-24 slices
Number Of Ingredients 10
Steps:
- BASE:.
- Cream butter & sugar together.
- Sift together the flour and cocoa and add to creamed mixture.
- Press into a baking paper lined sponge roll/slice tin.
- Bake at 170'C for 10 minutes.
- FILLING:.
- Bring all ingredients, except the nuts, to the boil in a pot.
- Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
- Pour over cooked base.
- Cover with the pecan nuts.
- TOPPING:.
- Melt together the chocolate and butter.
- Spread over the nuts.
- Slice when cooled.
Nutrition Facts : Calories 306.2, Fat 23.2, SaturatedFat 10.6, Cholesterol 37.6, Sodium 111.9, Carbohydrate 25.4, Fiber 2, Sugar 11.7, Protein 3.2
CHOCOLATE PECAN SANDWICH COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield Makes 18 to 20 cookies (9 to 10 sandwiches)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
- Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
- Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
- Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
- Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.
CHOCOLATE PECAN SLICE AND BAKE COOKIES
Steps:
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
CHOCOLATE PECAN SLICE
Make and share this Chocolate Pecan Slice recipe from Food.com.
Provided by NaomiW
Categories Dessert
Time 55m
Yield 32 Slices
Number Of Ingredients 14
Steps:
- Note that all ingredients after the word ICING are for the icing only.
- Preheat the over to 180 degrees Celcius.
- Grease and line the bottom of a rectangular 18cm by 28cm sponge tin.
- In a glass bowl over a pan of water, melt the dark chocolate with the butter.
- When melted, remove from heat, and stir in sugar and sour cream.
- Add eggs.
- Combine the flours and cocoa in a separate bowl, then add to melted chocolate mixture.
- Stir until just combined, then pour into tin.
- Spread evenly.
- Bake for 25 to 30 minutes.
- Cool in tin.
- When cool, prepare the icing.
- Blend the butter with the icing sugar using a spoon.
- Add the cocoa powder.
- Add enough hot water to make a stiff paste.
- Store in an airtight container for up to a week.
Nutrition Facts : Calories 180.9, Fat 10.9, SaturatedFat 5.9, Cholesterol 24.6, Sodium 60.5, Carbohydrate 22, Fiber 2.1, Sugar 13.8, Protein 2.7
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