Dark Chocolate Pecan Squares

Submitted by Chef mariajane

"Another delightful recipe for squares, this is a great one for those church or school bake sales -"

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 16 squares

ingredients

• CRUST

• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 cup crisco all vegetable shortening, cold
• 3 -6 tablespoons ice water

• FILLING

• 1⁄2 cup chipits semi-sweet chocolate chips, melted
• 2 cups toasted pecans
• 3 eggs
• 1⁄2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 3⁄4 cup golden syrup
• 1⁄2 cup chipits semi-sweet chocolate chips

directions

1. CRUST: Blend flour and salt in a medium size mixing bowl. Cut chilled shortening into 1/2 -inch cubes. Mix in chilled shortening cubes into flour mixture using a pastry blender, or two knives until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half of ice cold 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 tablespoon at a time, until dough is moist enough to hold together.
2. Flatten dough into 1/2-inch thick round disk. Wrap in plastic wrap. Chill in refrigerator for 30 minutes or up to 2 days.
3. Preheat oven to 375°F.
4. Roll chilled dough on a lightly floured surface into a 14-inch square . Transfer dough into a 9x9-inch square baking dish. Trim edges to height of baking dish. Roll edges under so dough comes 3/4 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.