Wednesday 25 April 2012

Dark Chocolate Pecan Squares

A simple and yummy dessert


Crust:
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening, cold
3-6 tbsp ice water
Filling
1/2 cup semi sweet chocolate chips, melted
2 cups toasted pecans
3 eggs
1/2 cup dark brown sugar, packed
1 tsp vanilla extract
3/4 cup golden corn syrup
1/2 cup semi sweet chocolate chips
  1. Crust:  Blend flour and salt in a medium size mixing bowl.  Cut chilled shortening into 1/2” cubes.  Mix in chilled shortening cubes into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs with some small pea sized pieces remaining.  Sprinkle half of ice water over the flour mixture.  Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly.  Add remaining water, 1 tbsp at a time until dough is moist enough to hold together.
  2. Flatten dough into 1/2” thick round disk.  Wrap in plastic wrap.  Chill in refrigerator for 30 minutes or up to 2 days.
  3. Preheat oven to 375F.
  4. Roll chilled dough on a lightly floured surface into a 14” square.  Transfer dough into a 9”x9” square baking pan. Trim edges to height of baking dish.  Roll edge under so dough comes 3/4 of the way up the sides of the dish.
  5. Filling:  Spread melted chocolate over the bottom of the dough.  Refrigerate to set.  Cover with pecans once cooled.  
  6. Whisk together eggs, brown sugar and vanilla in a large bowl.  Whisk in corn syrup.  Stir in chocolate chips.  Pour over pecans.
  7. Bake in preheated oven until filling is puffed, about 50 min

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