Joanne's Chocolate Pecan Pie Bars

I often have wished Betty Crocker was my grandmother, it would be such fun to have her baking in my kitchen with her cute bouffant hair. My grandparents lived very far from us growing up, so I do not have many baking memories with them. I am convinced my mom is somehow related to the Crocker family, she is simply the best baker I know. 

I have not posted in a few weeks, my mom is very ill and I have been caring for her. When I was young, I would watch her make a pie or a batch of cinnamon rolls without looking at a recipe. She would "look" at the ingredients in a bowl and add till it looked "just right". I would always get to stir, add, and pour the batter into the pan. These are my fondest memories of my childhood: baking. This recipe is in my mom's honor, a family favorite.  It has chocolate added, what could be better?  These bars are rich and delicious, and keep well for 2-3 days so they're perfect for a busy holiday season. 

 

Joanne's Chocolate Pecan Pie Bars

Crust

1 3/4 cups flour

1/4 cup packed brown sugar (light or dark)

3/4 teaspoon salt

3/4 cup cold butter, cut into pieces

1-2 Tablespoons cold water

Filling

3 eggs

3/4 cup packed dark brown sugar

1/2 cup light corn syrup

2 teaspoons vanilla

2 Tablespoons butter, melted

1/2 teaspoon salt

2 cups pecan halves, coarsely chopped

3/4 cup semisweet chocolate chips

Directions

1.  Heat oven to 375*F

2.  Line the bottom and sides of a 9"x13" baking pan with aluminum foil.

3.  (For the crust)  In the bowl of an electric mixer, beat 3/4 cup butter, brown sugar and salt until smooth and creamy.  Add flour, and beat until coarse crumbs form.  While the mixer is running, add 1-2 tablespoons of cold water, as needed to help form dough.  

4.  Press dough into the bottom and 1/2 inch up the sides of the prepared pan.  Prick the dough with a fork several times, randomly around the pan.  Bake 10-12 minutes or until light golden brown.

5.  (For the filling)  In a large bowl, mix eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt with a whisk until well blended.  Stir in pecans and chocolate chips.  Pour filling into baked crust.  

6.  Bake 20-30 minutes or until golden brown and filling is set.  

7.  Cool 1 hour, then set in the refrigerator to further cool.  Cut into squares using a serrated knife, with a slight sawing motion, and clean the knife between cuts as needed, if you want nicely cut bars.  Store covered, in the refrigerator.  Serve cool, or at room temperature.  Can be stored up to 3 days.