Chocolate Chunk Pecan Bars

Chocolate Chunk Pecan Bars



Okay, to be totally ‘transparent’ with you guys, I’m making these bars because:

1. We’re invited to a Christmas Eve eve party tonight

2. I don’t have that much time on my hands right now

3. It’s somewhat safe: adult and children will love it. Except for those who have nut

allergies (I guess it’s not that safe after all)

4. I have all the ingredients in my pantry AND fridge

5. It looks and tastes fantastic!



 Chocolate Chunk Pecan Bars


Friends, forgive me, I’m just not together 🙂 I know, this week especially — I’m really not chatty, nor ‘deep.’ (Well, that’s pretty much me everyday anyway 😀 But, deep in my heart, I’m hoping to still be inspiring for you to get cooking — even though time (and / or energy) is not on your side.


 Chocolate Chunk Pecan Bars


Okay, I may sound like a broken radio, but I’m a big believer in quality ingredients. If you can get good quality chocolate anything. Because the chocolate chips in these blondie-like bars really matter. Along with the lightly toasted pecans, they not only add texture but bring great flavor. Taken from Williams-Sonoma Dessert of the Day, by Kim Laidlaw  I think you’ll love this easy recipe. All right guys, I’m signing off. I hope you’re having an easy and sweet day.


chocolate chunk pecan bars


Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw

Chocolate Chunk Pecan Bars
Makes 12 to 24 bars
  • 2¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoons kosher salt
  • 1½ sticks unsalted butter
  • 21⁄3 cups firmly packed dark brown sugar
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 2 dark chocolate baking chunks semisweet, plus 1/₃ cup for garnish
  • 1¼ cups pecan halves, coarsely chopped and lightly toasted
  1. Preheat oven to 350°F. Butter a 9-by-13-inch baking pan.
  2. In a medium mixing bowl, sift together flour, baking powder and salt.
  3. Using an electric mixer, beat together butter and brown sugar until light and fluffy, approximately 3 to 5 minutes. Add te eggs one at a time, beating well after each addition. Add vanilla and reduce the speed to low . Mix in the flour mixture until well combined. Turn the mixer off and fold in 2 cups chocolate chips and the pecans.
  4. Add batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes. Transfer the pan to a wire rack and let cool completely.
  5. In a saucepan over low heat, melt the 1⁄3 cup chocolate chunks, stirring constantly, until smooth. If consistency seems too dry, add about 2 tablespoons heavy cream. Drizzle melted chocolate over the blondies. Cut into bars.
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