Prep 2 hrs
Cook 30 mins
This recipe comes from the Hilton Head Island community cookbook. It was submitted by novelist John Jakes who family has been making it since the 1950's. Prep time includes the time for chocolate to set.
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup butter, melted
- 2 ounces unsweetened chocolate squares, melted
- 1 cup sugar
- 2 large eggs
- 1⁄2 cup chopped pecans, toasted
- 1⁄4 cup butter, melted
- 2 cups confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoon vanilla extract
- 1 ounce semisweet chocolate, melted
- 1 tablespoon butter, melted
- Chocolate Layer: Heat oven to 350 degrees.
- Line an 8 inch baking pan with foil.
- Grease foil.
- Whisk together flour, baking powder and salt in a medium bowl.
- Set both aside.
- Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
- Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
- Reduce speed to low; beat in flour mixture just until combined.
- Fold in pecans.
- Pour batter into prepared pan.
- Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
- Cool completely on wire rack.
- Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
- Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
- Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
- Cool slightly and transfer to a heavy duty plastic storage bag.
- Lift chocolate layer out of pan.
- Peel off foil.
- Transfer to a flat surface lined with waxed paper.
- Spread buttercream evenly over top of cookie.
- Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
- Let stand until chocolate is set, 30 to 60 minutes.
- Cut into 3 1/2 x 1 inch bars.