Dark Chocolate Pecan Squares | Recipes

Dark Chocolate Pecan Squares

(2) Ratings:
Prep Time:
Baking Time:
Makes:16 squares
Freezing:excellent

Rich dark chocolate and chewy pecans combine to make a dessert you and your guests won’t be able to put down.

Ingredients

Crust

1 1/3 cups 325 mL Robin Hood® Original All Purpose Flour
½ tsp 2 mL salt
½ cup 250 mL Crisco® All-Vegetable Shortening, cold
3 to 6 tbsp 45 to 75 mL ice water

Filling

½ cup 125 mL melted semi-sweet chocolate chips
2 cups 500 mL toasted pecans
3 eggs
½ cup 125 mL packed brown sugar
1 tsp 5 mL vanilla extract
¾ cup 175 mL golden corn syrup
½ cup 125 mL semi-sweet chocolate chips

Directions

  1. Preheat oven to 375ºF (190ºC).
  2. Crust: Blend flour and salt in a medium size mixing bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse meal. Sprinkle half of water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly. Add remaining water, 1 tbsp (15 mL) at a time, until dough is moist enough to hold together.
  3. Flatten dough into ½” (1.3 cm) thick round disk. Wrap in plastic wrap. Chill in refrigerator for 30 minutes or up to 2 days.
  4. Roll chilled dough on a lightly floured surface into a 14” square (36 cm). Transfer dough into a 9” x 9” (2.5 L) square baking dish. Trim edges to height of baking dish. Roll edge under so dough comes ¾ of the way up the sides of the dish.
  5. Filling: Spread melted chocolate over the bottom of the dough. Refrigerate to set. Cover with pecans once cooled.
  6. Whisk together eggs, brown sugar and vanilla in a large bowl. Whisk in corn syrup. Stir in chocolate chips. Pour over pecans.
  7. Bake in preheated oven until filling is puffed, about 50 minutes.

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