* Exported from BigOven *
Maple Pecan Bars
Recipe By :
Serving Size :48
Cuisine :
Main Ingred. :
Categories
esserts Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
=== For Crust ==
1 1/4 cups All-purpose flour
1/3 cup Unsweetened cocoa powder
2/3 cup Granulated sugar
1/2 teaspoon Salt
3/4 cup Grated coconut --toasted
3/4 cup Cold unsalted butter - --1 1/2 sticks cut Tbsp
size
1 Egg
1 1/2 cups Semisweet chocolate chips
=== For Topping ==
14 ounces Sweetened condensed milk
1 tablespoon Maple flavoring
1 Egg
2 cups Chopped pecans
Preheat oven to 350 degrees (325 degrees if using glass pan). To
prepare crust: In food processor fitted with metal blade, mix flour,
cocoa powder, sugar, salt and coconut for 4 to 5 seconds, or until
blended. Drop cold butter pieces around dry mixture. Process just
until butter is cut into flour, about 10 seconds. Add egg, continue
processing until a ball of dough forms, about 10 to 12 seconds. Do not
over process. (To prepare crust by hand: Mix dry ingredients. With
pastry blender, cut in cold butter. Add egg. Knead dough into a ball.)
Press dough into well-buttered 9- by 13-inch baking pan. Bake for 8
to 10 minutes, or until edges around pan are firm and set. Let crust
cool. Sprinkle chocolate chips over crust. To prepare topping:
Return oven to 350 degrees (325 degrees if using glass pan). Combine
condensed milk, maple flavoring and egg; mix in pecans. Spread topping
over crust and morsels. Bake for 20 to 25 minutes, or until topping is
set and golden brown. Let cool completely, or chill in refrigerator.
Slice into bars. Store in airtight container in refrigerator. Yields
48 triangles or 24 (2 by 2-inch) squares.
Comments: To toast coconut, spread a thin layer on baking sheet;
bake in a preheated 325 degree oven about 10 minutes or until browned,
stirring frequently. Watch carefully; do not over-brown.
Tester's notes: Full of flavor. A rich chocolate shortbread crust
with a gooey topping. Cutting into triangles adds extra eye appeal to
this bar cookie. Great to make ahead.
Recipe Source:St. Louis Post-Dispatch
Formatted for MasterCook by Susan Wolfe -
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