When I was first introduced to pecan pie, I didn’t like it. I love sweets, but pecan pie was too gloppy. I was disappointed that it had more “goo” than pecans. The idea of pecan pie is a good one, but I’ve always thought it could be improved. Jack says I’ve just never had good pecan pie. I bet he’s right. 😉
I did make a few changes. First of all, I halved the recipe. Although we have visitors to help us eat our confections, there is no need to have too many sweets around…they are too tempting. I also increased the pecans to avoid the disappointment of “too much goo and not enough pecans.” They came out terrific. And they are way better than pecan pie!
One last piece of advice – no matter how much your husband begs you, don’t cut into these bars until they are cool. They will fall apart!
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup softened unsalted butter
- 1/4 teaspoon salt
- 3/4 cup dark Caro syrup
- 1/2 cup semi-sweet chocolate chips
- 2 eggs
- 3/4 teaspoon vanilla
- 2 cups chopped pecans
1. Preheat oven to 350 F.
2. Grease bottom and sides of a 7 1/2″ x 11″ pyrex glass pan.
3. In bowl, mix flour, 1/4 cup of sugar, butter, and salt until it resembles coarse crumbs. Press into bottom of pan. Bake for 20 minutes.
4. In a pot, using low heat, stir corn syrup and chocolate until it’s melted and well blended. Remove from heat. Stir in the rest of the sugar, eggs, and vanilla until blended. Stir in pecans.
5. Pour filling over hot crust. Bake for 30 minutes or until firm around edges, but slightly soft in center. Cool on wire rack. Cut into bars.