If you like pecan pie and chocolate you NEED to make these immediately. A relatively easy recipe to throw together and the results are fantastic. I took these to a dinner part and they were well received. I opted to top them with fresh whipped cream but adding vanilla ice cream is another decadent option. I also eat them as is and you will not be disappointed.
Chocolate Chip Pecan Pie Bars
recipe slightly adapted from Brown Eyed Baker
- 1 1/2 cups all purpose flour (180 grams)
- 1 stick (1/2 cup) room temperature butter
- 1/4 cup packed light brown sugar
- 3 large eggs
- 3/4 cup light corn syrup
- 3/4 cup white granulated sugar
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 1 3/4 cup of chocolate chunks (semisweet works best)
- 1 1/2 cup chopped pecans
- **optional: whipped cream or vanilla ice cream to serve on top
- Preheat oven to 350°F and grease a 9×13-inch baking pan with butter or coconut oil.
- To make the crust, mix together the flour, butter and brown sugar until crumbly. (my method is the lazy version: melt the butter and mix with a spoon) Press into the bottom of the baking pan and bake for 12-15 minutes until light brown.
- To make the filling: beat the eggs, corn syrup, sugar, 1 Tbsp butter and vanilla extract with a whisk or hand mixer. Stir in the chocolate and pecans. Pour on top of the baked crust
- Bake for 25-30 minutes until set.
- Cool on a wire rack completely before cutting into bars or eat warm from the pan (let it cool a little so you don’t burn your tongue though)!
- Optional: serve with whipped cream or vanilla ice cream
I have long loved and lusted after these Chinese Almond Cookies. I actually do not know the exact name of them, this is my best guess. I originally found them with my mother at a Jewish bakery. Most recently though I discovered them at an Italian bakery in Coral Springs and that is where I was lucky enough to find a recipe.
These are about 90% as good as the originals which is pretty good! And the recipe makes quite a lot of cookies, but you can freeze extras if you need to. They have a soft texture, not very chewy and the chocolate adds an extra layer of flavor. The original calls for rolling them in chopped walnuts, I didn’t have any so I used sprinkles. Both would be fabulous options!
Chinese Almond Cookies
Recipe from Doris’s Italian Market in Coral Springs, Florida
- 2 cups sugar
- 1/2 cup almond past
- 1/2 tsp salt
- 1/2 tsp baking soda
- 12 ounces vegetable shortening
- 4 large eggs
- 5 cups floud
- 1 tsp vanilla
- 1/2 tsp almond extract
- 6 ounces melted semisweet chocolate, divided
- 2 cups walnuts, chopped (or sprinkles which I used!)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Combine sugar and almond paste, works best using a hand mixer or electric mixer
- Add salt, baking soda, shortening, eggs, flour, vanilla and almond extract and mix on low speed until a smooth dough is formed
- Add 2 ounces of melted chocolate and mix in partially to create a marbled look.
- Separate the dough in half and form two logs about 2.5 inches in diameter.
- Roll each log in chopped walnuts or sprinkles.
- Cut each log into 12 discs.
- Place discs on baking sheet and bake for 12-14 minutes or until just barely golden brown.
- Cool completely and enjoy!