2 c Flour 3 ts Vanilla extract
1 1/4 c Granulated sugar 6 oz Semisweet chocolate chips
2 Sticks butter; cut-up, 2/3 c Light brown sugar; packed
— softened 1/2 c Heavy cream
3 tb Butter; melted 1/3 c Light corn syrup
1 Egg 3 c Pecans; chopped
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:05 1. Preheat oven to 350 F. To make crust, in a
food processor, combine flour and 1/2 cup granulated sugar. Add 2
sticks softened butter and process until mixture is in fine crumbs.
With machine on, add egg and 2 tsp vanilla through feed tube. Process
just until dough leaves sides of bowl and masses together. 2. Press
dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll pan.
Bake 15 to 17 mins, or until just golden. 3. Remove from oven and
sprinkle evenly with chocolate chips. Return to oven 1 to 2 mins to
melt chips. Spread melted chocolate over crust. 4. In a large bowl,
combine remaining 3/4 cup granulated sugar, brown sugar, cream, corn
syrup, melted butter, and remaining 1 tsp vanilla. Mix well. Stir in
pecans. Carefully spoon pecan topping over chocolate on crust. 5.
Bake 25 to 30 mins, or until golden. Let cool in pan 1 hour before
cutting into 54 squares.