After a brief stay as we recovered after the holidays, The Secret Recipe Club is back. You might have seen the earlier postings, Group A on February 6 and Group B on February 13. Today is Group C’s reveal day! Our group’s hostess, Angela of Big Bear’s Wife always seems to send me fantastic blogs for me to peruse. This month’s assignment, from Chapel Hill to Chickenville, was wonderful to check out. Aimee has a plethora of recipes, as well as fun tips and tricks for family fun.
I went about making these a little differently, leaving the pecans halved and spreading the chocolate, rather than scatter. Also, as with recipes that call for sifting, “cutting” butter into a recipe is not a step I enjoy in baking. I only sift or cut when I notice a huge difference in the end result. For instance, pie dough and scones are two recipes I will take the time to cut the butter into the flour. If not, the end result will be tough and unappetizing. With bar cookies, however, I don’t bother.
Regardless of the little changes I made, these are sure to please any sweet tooth. Enjoy!
2 cup flour
1 cup brown sugar
½ cup softened butter
6 oz. pecan halves
2/3 cup butter
½ cup brown sugar
10 oz. bittersweet chocolate chips
Preheat oven to 350°F.
Place the flour, sugar, and butter in the bowl of an electric mixer. Blend until the mixture looks coarse and crumbly. Press mixture into a 9×13-inch pan. Arrange the pecans over the flour mixture; set aside.
In a small sauce pan, melt butter and brown sugar. Stirring frequently, bring to a boil. Boil for 30 seconds, stirring constantly to make sure the mixture is fully blended. Remove from heat and pour the over the pecans-covered base. Bake for 20 minutes. Remove from oven and immediately sprinkle with chocolate chips. Return to oven for about 30 second-1 minute. Remove, and with an offset spatula, spread the chocolate into an even layer. Let cool in pan completely and then cut into small squares. Yields about 20-30 squares