Sea Salted Chocolate Pecan Pie Bars Recipes

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

Steps:

• PRINT Salted Chocolate Pecan Pie Bars YIELD: MAKES 20 TO 24 BARS TOTAL TIME: 2 HOURS ingredients: crust 1 cup unsalted butter, softened 1/2 cup brown sugar 2 1/2 cups all-purpose flour 1/2 teaspoon salt filling 3 large eggs, lightly beaten 3/4 cup light corn syrup 1/2 cup brown sugar 2 tablespoons bourbon 1 teaspoon vanilla extract 8 ounces high-quality dark chocolate, chopped 2 cups unsalted pecans, coarsely chopped 1/2 teaspoon flaked sea salt directions: Preheat the oven to 350 degrees F. Line a 9x13 baking dish with foil or parchment and spray with nonstick spray. To make the crust: In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost dough like. Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for about 10 to 15 minutes. To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and pecans. Pour the filling over top of the crust. Bake for 30 to 40 minutes, until the center is set. Mine took closer to 40 minutes. One removed from the oven, sprinkle with flaked sea salt. Let cool completely before slicing in squares. I love these refrigerated and served cold. They also freeze well too! [slightly adapted from food.com]
• I use granulated sugar instead of brown in the filling. And i used 2 T melted butter in place of the bourbon.
• We actually all preferred room temp instead of cold, so i'm trying storing that way.