Chocolate Pecan Pie Squares

Lorraine of AZ's Note:

Chocolate Pecan Pie in a cookie format. "What's not to like?" as Ina Garten always aasks. These yummy squares will be a hit whenever you serve them. I like to slip them in at Thanksgiving when Pecan Pie is always traditional anyway. The chocolate gets 'em every time!

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Yield: 16 bar coo ...

• 1 cup all-purpose flour
• 1⁄3; cup firmly packed dark brown sugar
• 3 tablespoons unsweetened cocoa powder
• 5⁄8; cup cold unsalted butter , divided and cut into bits (10 tablespoons)
• ½ cup dark corn syrup
• 2 large eggs
• ½ teaspoon vanilla
• 1 cup pecans , chopped and toasted lightly

Directions:

1. Preheat oven to 350 degrees F.
2. In a food processor, blend the flour, brown sugar, cocoa powder and 8 tablespoons of the butter until the mixture resembles coarse bits.
3. Press the mixture into an 8x8x2-inch baking pan and bake in the middle of the preheated oven for 15 minutes. When the crust is done, raise the oven heat to 375 degrees F.
4. Meanwhile, in a small heavy saucepan boil the syrup until it reaches the soft- ball stage (240 degrees F. on a candy thermometer, tilting the pan so the thermometer can register). Remove the pan from the heat and stir in the remaining 2 tablespoons butter until it is melted.
5. In a bowl whisk together the eggs and vanilla, add the syrup mixture in a slow stream, whisking, and whisk the mixture until it is combined well.
6. Stir in the pecans and pour the mixture over the chocolate crust. Bake in 375 degree oven for 20-25 minutes, or until the filling is puffed slightly and golden.
7. Let the dessert cool in the pan on a rack. When cool, cut into 2-inch squares.