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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate Chip-Pecan Bars

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chocolate Chip-Pecan Bars Empty Chocolate Chip-Pecan Bars

    Post by Lobo Tue 12 Jan 2016, 8:49 pm

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    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Servings: 8
    Chocolate chips and pecans add texture and contrast to this big batch of blondies. For a delicious variation, substitute butterscotch chips, or a mixture of butterscotch chips and white chocolate chips, for the chocolate chips, and walnuts for the pecans.






    • 134

    Ingredients:


    • 2 3/4 cups (11 oz./345 g) sifted all-purpose flour
    • 2 1/2 tsp. baking powder
    • 1/4 tsp. kosher salt
    • 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter
    • 2 1/3 cups (16 1/2 oz./515 g) firmly packed dark brown sugar
    • 3 eggs
    • 2 tsp. vanilla extract
    • 2 cups (12 oz./375 g) semisweet chocolate chips, plus 1/3 cup
        (2 oz./60 g) for garnish
    • 1 1/4 cups (5 oz./155 g) pecan halves, coarsely chopped and
        lightly toasted

    Directions:

    Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan.

    Sift together the flour, baking powder and salt into a bowl.

    In a large bowl, using an electric mixer, beat together the butter and brown sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Reduce the speed to low and beat in the flour mixture just until incorporated. Using a rubber spatula, fold in the 2 cups chocolate chips and the pecans.

    Scrape the batter into the prepared pan and smooth the top. Bake until the top looks dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool completely.

    In a saucepan over low heat, melt the 1/3 cup chocolate chips, stirring constantly, until smooth. Cut into bars. Using a fork, drizzle the melted chocolate over the bars. Let set before serving. Makes 12 to 16 bars.

    Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).
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