These easy chocolate pecan pie bars are made extra special with caramel sauce and chocolate whipped cream. For a decadent treat, serve them with a scoop of vanilla ice cream, too. —Andrea Price, Grafton, Wisconsin,
Ingredients
- 3/4 cup butter, divided
- 1 package (17-1/2 ounces) sugar cookie mix
- 4 large eggs, room temperature, divided use
- 1/2 teaspoon ground cinnamon
- 1 ounce semisweet chocolate, chopped
- 1-1/2 cups packed brown sugar
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
- CARAMEL SAUCE:
- 3/4 cup packed brown sugar
- 6 tablespoons butter, cubed
- 1/2 cup heavy whipping cream
- CHOCOLATE WHIPPED CREAM:
- 1/2 cup heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1 tablespoon baking cocoa
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Directions
Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13×9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack.
Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack.
For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely.
For chocolate whipped cream, in a large bowl, beat cream, confectioners’ sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.
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Nutrition Facts
1 bar: 221 calories, 13g fat (6g saturated fat), 43mg cholesterol, 91mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein.
