Frontera’s Chocolate Pecan Pie Bars

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Frontera's Chocolate Pecan Pie Bars

Frontera's Chocolate Pecan Pie Bars
2 1/2 cups coarsely chopped pecans toasted, divided
2 (3.1- oz.) disks Ibarra Chocolate finely chopped, divided
6 oz. firm white wheat bread (about 4 to 5 slices)
1 cup butter melted, divided
3/4 tsp. salt divided
1 cup packed dark brown sugar
1 cup dark corn syrup
3 tbsp. flour
2 tsp. vanilla extract
4 eggs
3/4 cup semi-sweet chocolate chips (slightly heaping)
Powdered sugar (optional)
Courtesy of Chef Rick Bayless

Prep time: 25 minutes, Cook time: 45 minutes, Makes: 24 bars

Preheat oven to 325°F and spray a 13 X 9-inch baking pan with nonstick cooking spray. Place 1 cup pecans and 1/2 of the Ibarra chocolate in a food processor; pulse several times to mix. Break bread into pieces and add to food processor; pulse until fine crumbs form. Add 1/3 cup melted butter and 1/4 tsp. salt; pulse to blend. Press mixture firmly into bottom of prepared pan. In same work bowl (no need to wash), pulse together brown sugar, corn syrup, flour, vanilla and eggs until well mixed. Transfer to a large bowl and stir in remaining pecans, Ibarra chocolate, butter and salt. Add chocolate chips; pour over crust and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature, then refrigerate before cutting. Dust with powdered sugar, if you like.
Nutritional Information:
300 calories, 4 g protein, 20 g total fat (7 g sat., 0 g trans), 30 g carbohydrate, 2 g fiber, 18 g sugar, 60 mg cholesterol, 200 mg sodium, 7 points


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These are great. I give a small box as a hostess gift during the holidays. Everyone wants the recipe. It never disappoints.

Comment Number: 769