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Mexican Chocolate Pecan Pie Bars
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[[Mexican chocolate]] [[pecan]] Pie Bars
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Ingredients:
 
Ingredients:
   
2 1/2 cups (about 10 ounces) pecan halves
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*2 1/2 Cups (about 10 Ounces) [[pecan]] Halves
1 cup (about 6 oz) finely chopped Mexican chocolate, (such as Ibarra)
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*1 Cup (about 6 Oz) Finely Chopped [[Mexican chocolate]], (such as Ibarra)
6 oz (about 6 to 8 slices) fresh white bread, preferably cakey sandwich
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*6 oz (about 6 to 8 Slices) Fresh White [[bread]], Preferably Cakey SandwichBread (like Pepperidge Farm), Broken Into Large Pieces
bread (like Pepperidge Farm), broken into large pieces
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*1 Cup (8 Oz) Melted [[butter]], Plus Extra For Coating The Pan
1 cup (8 oz) melted butter, plus extra for coating the pan
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*3/4 Teaspoon [[salt]]
3/4 teaspoon salt
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*5 oz Semisweet or [[bittersweet chocolate]], Chopped Into Pieces Not LargerThan 1/4-Inch
5 oz semisweet or bittersweet chocolate, chopped into pieces not larger
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*3 Tablespoons [[flour]]
than 1/4-inch
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*4 Large [[eggs]]
3 tablespoons flour
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*1 Cup Firmly Packed [[dark brown sugar]]
4 large eggs
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*1 Cup [[corn syrup]], Preferably Dark (or You Can Use a Mixture of CornSyrup And [[molasses]], Sorghum, Steens [[cane syrup]] or Most Any of The OtherRich-[[flavored syrups]] That Are on The Market)
1 cup firmly packed dark brown sugar
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*2 Teaspoons [[pure vanilla extract]]
1 cup corn syrup, preferably dark (or you can use a mixture of corn
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syrup and molasses, sorghum, Steens cane syrup or most any of the other
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[[powdered sugar]] For Garnish
rich-flavored syrups that are on the market)
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2 teaspoons pure vanilla extract
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Powdered sugar for garnish
 
 
 
Directions:
 
Directions:
   
Heat the oven to 325 degrees F. Spread the pecans on a baking sheet.
 
Bake until richly browned and toasty smelling, about 10 minutes.
 
Let cool, then scoop into the food processor and coarsely chop by
 
turning the machine on and off.
 
Remove about 1 1/2 cups of the nuts and put in a large bowl to use in
 
the filling.
 
Add half of the Mexican chocolate to the nuts in the food processor and
 
pulse the machine to mix them.
 
Add bread slices; process until everything is fairly fine crumbs. Add
 
1/3 cup of the melted butter and 1/4 teaspoon of the salt.
 
Process just to moisten everything.
 
Lacking a food processor, you can chop each item separately with any
 
other appliance or gadget you deem appropriate,
 
then combine them in a bowl with the melted butter and salt.)
 
Liberally butter a 13 x 9-inch baking pan, then evenly pat in the crumb
 
crust mixture.
 
Refrigerate while you make the filling. Add the remaining half of the !
 
Mexican chocolate, the chopped semisweet chocolate and the flour to the
 
bowl with the reserved pecans.
 
In the food processor (you don't even need to clean it), mix the eggs
 
and sugar until well combined.
 
Add the corn syrup, pulse a couple of times, then add the remaining 2/3
 
cup of melted butter, the remaining 1/2 teaspoon
 
of salt and all the vanilla. Process to combine thoroughly, then pour
 
over the pecan filling mixture, stir well and scrape
 
everything into your crust-lined pan. Bake 40 to 50 minutes or until the
 
bars have pulled away slightly from the side of the pan.
 
Let cool to room temperature before cutting into 2 inch-squares, dusting
 
with powdered sugar and arranging on an attractive
 
serving platter.
 
   
Yield: 24 bars
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Heat The Oven to 325 Degrees F. Spread The [[pecans]] on a Baking Sheet.Bake Until Richly Browned And Toasty Smelling, About 10 Minutes.Let Cool, Then Scoop Into The Food Processor And Coarsely Chop byTurning The Machine on And Off.
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Remove About 1 1/2 Cups of The Nuts And Put in a Large Bowl to Use inThe Filling.
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Add Half of The [[Mexican chocolate]] to The Nuts in The Food Processor AndPulse The Machine to Mix Them.
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Add [[bread]] Slices; Process Until Everything is Fairly Fine Crumbs. Add
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*1/3 Cup of The Melted [[butter]] And 1/4 Teaspoon of The [[salt]].Process Just to Moisten Everything.
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Lacking a Food Processor, You Can Chop Each Item Separately With AnyOther Appliance or Gadget You Deem Appropriate,
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Then Combine Them in a Bowl With The Melted [[butter]] And [[salt]].)Liberally [[butter]] a 13 x 9-Inch Baking Pan, Then Evenly Pat in The CrumbCrust Mixture.
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Refrigerate While You Make The Filling. Add The Remaining Half of The ![[Mexican chocolate]], The Chopped [[semisweet chocolate]] And The [[flour]] to TheBowl With The Reserved [[pecans]].
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In The Food Processor (you Don't Even Need to Clean It), Mix The EggsAnd [[sugar]] Until Well Combined.
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Add The [[corn syrup]], Pulse a Couple of Times, Then Add The Remaining 2/3Cup of Melted [[butter]], The Remaining 1/2 Teaspoon
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Of [[salt]] And All The [[vanilla]]. Process to Combine Thoroughly, Then PourOver The [[pecan]] Filling Mixture, Stir Well And ScrapeEverything Into Your Crust-Lined Pan. Bake 40 to 50 Minutes or Until TheBars Have Pulled Away Slightly From The Side of The Pan.Let Cool to Room Temperature Before Cutting Into 2 Inch-Squares, DustingWith [[powdered sugar]] And Arranging on an Attractive
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Serving Platter.
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Yield: 24 Bars
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Source : The LOHE Mailer
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Source : The Lohe Mailer
   
   
==Contributed by :==
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==contributed by :==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
[[Category:catsrecipes]]
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[[category:catsrecipes]] [[Category:Dark brown sugar Recipes]] [[Category:Vanilla extract Recipes]] [[Category:Pecan Recipes]] [[Category:Powdered sugar Recipes]] [[Category:Corn syrup Recipes]] [[Category:Flavored syrups Recipes]] [[Category:Golden syrup Recipes]] [[Category:Bittersweet chocolate Recipes]] [[Category:Mexican chocolate Recipes]] [[Category:Semi-sweet chocolate Recipes]] [[Category:Flour Recipes]] [[Category:Butter Recipes]] [[Category:Salt Recipes]] [[Category:Granulated sugar Recipes]] [[Category:Molasses Recipes]] [[Category:Vanilla powder Recipes]] [[Category:Egg Recipes]] [[Category:Bread Recipes]]

Revision as of 15:18, May 7, 2007


Mexican chocolate pecan Pie Bars


Ingredients:

powdered sugar For Garnish


Directions:


Heat The Oven to 325 Degrees F. Spread The pecans on a Baking Sheet.Bake Until Richly Browned And Toasty Smelling, About 10 Minutes.Let Cool, Then Scoop Into The Food Processor And Coarsely Chop byTurning The Machine on And Off.

Remove About 1 1/2 Cups of The Nuts And Put in a Large Bowl to Use inThe Filling.

Add Half of The Mexican chocolate to The Nuts in The Food Processor AndPulse The Machine to Mix Them.

Add bread Slices; Process Until Everything is Fairly Fine Crumbs. Add

  • 1/3 Cup of The Melted butter And 1/4 Teaspoon of The salt.Process Just to Moisten Everything.

Lacking a Food Processor, You Can Chop Each Item Separately With AnyOther Appliance or Gadget You Deem Appropriate,

Then Combine Them in a Bowl With The Melted butter And salt.)Liberally butter a 13 x 9-Inch Baking Pan, Then Evenly Pat in The CrumbCrust Mixture.

Refrigerate While You Make The Filling. Add The Remaining Half of The !Mexican chocolate, The Chopped semisweet chocolate And The flour to TheBowl With The Reserved pecans.

In The Food Processor (you Don't Even Need to Clean It), Mix The EggsAnd sugar Until Well Combined.

Add The corn syrup, Pulse a Couple of Times, Then Add The Remaining 2/3Cup of Melted butter, The Remaining 1/2 Teaspoon

Of salt And All The vanilla. Process to Combine Thoroughly, Then PourOver The pecan Filling Mixture, Stir Well And ScrapeEverything Into Your Crust-Lined Pan. Bake 40 to 50 Minutes or Until TheBars Have Pulled Away Slightly From The Side of The Pan.Let Cool to Room Temperature Before Cutting Into 2 Inch-Squares, DustingWith powdered sugar And Arranging on an Attractive

Serving Platter.


Yield: 24 Bars


Source : The Lohe Mailer


contributed by :

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