Chocolate Chunk Pecan Bars
12 DAYS OF CHRISTMAS.
CAN’T STOP THE NAUGHTINESS.
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!
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.
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.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw
- 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
- Preheat oven to 350°F. Butter a 9-by-13-inch baking pan.
- In a medium mixing bowl, sift together flour, baking powder and salt.
- 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.
- 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.
- 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.
I love em and haven’t even tasted em yet!