Chocolate Pecan Pie Squares
Ingredients
- 1-1/2 cup all-purpose flour
- 1/3 cup icing sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup unsalted butter, cold, cubed
- 1 tsp vanilla
- 1 tsp cold water
- 3 oz. unsweetened chocolate, chopped,
- 1/3 cup unsalted butter
- 3/4 cup brown sugar, packed
- 1 egg
- 3/4 cup corn syrup
- 1 tsp vanilla
- 3 cups pecan halves
Directions
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side.Lightly grease foil.
In food processor or bowl, combine flour, sugar and cocoa.
Add butter, vanilla and water; pulse or cut in with pastry blender until fine crumbs form.
With fingers, knead portions into balls of dough; pat into prepared pan.
Bake in 350F / 180C oven for 20 minutes.
Topping: In top of double boiler over hot (not boiling) water, melt chocolate with butter; remove from heat.
Whisk in sugar, then egg; whisk in corn syrup and vanilla.
Stir in pecan halves.
Pour over base, spreading evenly.
Bake for 20-25 minutes longer or until filling is just set.
Let cool completely in pan on rack.
Refrigerate until firm.
With knife, cut along ends of pan; using foil overhang, loosen from pan.
Invert onto back of baking sheet; peel off foil.
Invert onto board; cut into squares.
Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.