Chocolate Chip Pecan Pie Bar

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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

Ingredients

  • 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

Directions

  1. Preheat oven to 350°F and grease a 9×13-inch baking pan with butter or coconut oil.
  2. 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.
  3. 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
  4. Bake for 25-30 minutes until set.
  5. 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)!
  6. Optional: serve with whipped cream or vanilla ice cream

Chinese Almond Cookies

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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

Ingredients

  • 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!)

Directions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine sugar and almond paste, works best using a hand mixer or electric mixer
  3. Add salt, baking soda, shortening, eggs, flour, vanilla and almond extract and mix on low speed until a smooth dough is formed
  4. Add 2 ounces of melted chocolate and mix in partially to create a marbled look.
  5. Separate the dough in half and form two logs about 2.5 inches in diameter.
  6. Roll each log in chopped walnuts or sprinkles.
  7. Cut each log into 12 discs.
  8. Place discs on baking sheet and bake for 12-14 minutes or until just barely golden brown.
  9. Cool completely and enjoy!