Salted Chocolate Pecan Bars
These bars combine gooey chocolate, crunchy pecans, and a sprinkle of flaky sea salt, creating a delightful blend of sweet and savory flavors.
Ingredients
For the Crust
- 1 Tasse All-purpose flour Can be substituted with 3/4 Tasse finely ground almond flour or 1 Tasse gluten-free 1:1 baking mix.
- 1/4 Tasse Granulated sugar
- 1/4 Tasse Cold, cubed butter Make sure it’s straight from the fridge for the best texture.
For the Filling
- 3/4 Tasse Brown sugar
- 2 große Eier Ensure they are at room temperature for better blending.
- 1/4 Tasse Maple syrup Look for pure maple syrup for the best flavor.
- 1 Teelöffel Vanilla paste or extract Using Nielsen-Massey for its rich flavor is recommended.
- 1/2 Teelöffel Salt
- 2 Esslöffel Melted butter
- 1/2 Tasse Chopped pecans Roasting them beforehand enhances the flavor.
- 1/2 Tasse Semisweet chocolate chips Ghirardelli is recommended for quality.
- 1/2 Tasse Whole pecans for topping
- Flaky sea salt for sprinkling on top
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line a 20×20 cm (8×8 inch) baking pan with parchment paper for easy removal.
- In a mixing bowl, combine the flour, granulated sugar, and cold, cubed butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking pan. Bake for 12-14 minutes or until lightly golden.
- In a separate bowl, whisk together the brown sugar, eggs, maple syrup, vanilla, and salt until smooth. Gently fold in the melted butter, chopped pecans, and chocolate chips.
- Pour the filling over the pre-baked crust, smoothing it out with a spatula. Arrange whole pecans on top and bake for an additional 25-30 minutes, until set and slightly puffed.
- Allow the bars to cool in the pan before sprinkling with flaky sea salt. Once cooled, lift the bars out using the parchment and cut into squares.
Notes
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days. Freezing is an option, too! Wrap in plastic and place in a freezer bag for up to 3 months.