Chocolate Pecan Pie Bars

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

Chocolate Cheese Fudge

Cheese in Fudge? Gross, right? Wrong! It's the best, creamiest fudge you will ever eat. This is a Paule Deen recipe, so it can't be bad. I was skeptical to make this, but am so glad I did!

Chocolate Cheese Fudge

 1/2 pound Velveeta cheese, cybed
1 cup butter
1 tsp pure vanilla extract
1 cup chopped pecans
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve cut into squares.

Original Source: Paula Deen

Cheese in Fudge? Gross, right? Wrong! It's the best, creamiest fudge you will ever eat. This is a Paule Deen recipe, so it can't be bad. I was skeptical to make this, but am so glad I did!

Chocolate Cheese Fudge

 1/2 pound Velveeta cheese, cybed
1 cup butter
1 tsp pure vanilla extract
1 cup chopped pecans
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve cut into squares.

Original Source: Paula Deen