Magnolia Table Volume III, Pecan Bars. I have to say, everything I've been making from this cookbook has been delish and these bars do not disappoint. My husband absolutely loves pecan pie, so I had to try this recipe. We loved the addition of the chocolate chips, the texture is perfect and the sweetness level is perfection. It's the perfect blend of sweet, nuts and the base is so good. It's a great little treat, a good dessert with a dollop of whipped cream or a scoop of ice cream and it's a good thing to keep in your freezer when you just want a little something:)
Let's get baking . . .
Line a 9x12 pan with parchment paper (tip - spray with baking spray to hold the paper in place)
Base In your food processor add in 2 c. flour 1/2 c. unsalted butter - cold 1/2 c. sugar 1/4 tsp. salt Pulse until it is combined.
Slowly add in and pulse for about a minute until it is like coarse sand 5 tbsp. melted unsalted butter
Press mixture into the bottom of your pan (tip - spread evenly, cover with parchment and press down with your hands)
Bake at 350 until lightly browned - about 22-25 minutes.
Remove from oven and sprinkle 1 c. mini chocolate chips over top.
While the base is baking, make your filling
Filling In a medium bowl, whisk 4 large eggs Add in and mix well 2 1/2 pecan pieces (or coarsely chopped) 1 3/4 c. sugar 1 1/2 c. corn syrup 2 tsp. vanilla 1/2 tsp. salt Slowly add in and stir until combined 3 tbsp. melted unsalted butter
Pour over the chocolate chips, onto the warm crust.
Bake at 350 for about 50 minutes, tenting with foil (shiny side down) 1/2 way thru to prevent over-browning.
Let cool for about 2 hours before removing from pan.