Pecan Passion
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 48.
These were sinfully good and easy-to-make but I thought there was too much butter in it (they were greasy). I don't know how they would do with less butter but I may try cutting it back for the bottom layer the next time I try it. Once you start eating them, it is hard to stop!
You can also make these with walnuts if you prefer.
Bottom Layer:
3 oz. (3/4 stick) unsalted butter
1/2 cup firmly packed brown sugar
1/8 tsp. salt
1/2 tsp. vanilla extract
1 large egg
1/4 cup unsweetened cocoa (Dutch process)
1/4 cup sifted unbleached flour
Pecan Topping:
1 TBS. dark rum or cognac
1/3 cup heavy whipping cream
3 oz. (3/4 stick) unsalted butter
1 1/2 cups firmly packed brown sugar
Scant 1/4 tsp. salt
1/4 cup dark corn syrup
2 cups toasted pecan halves
Makes 24 bars
The bottom layer
Preheat oven to 375. Line a 9-inch square pan with foil and brush the foil with a tablespoon of melted butter (this butter is in addition to the amount called for in the recipe). Set aside.
Melt the butter and transfer it to a mixing bowl. Add the sugar, salt and vanilla. |
Add the eggs. Beat to mix. |
Mix in the cocoa... |
and the flour. |
Place the chocolate mixture in mounds in the lined pan. Take a spoon and smooth out the chocolate to cover the bottom. |
Bake for 15 minutes until the top of the cake springs back when gently pressed. Let it stand while you prepare the topping. |
The pecan topping
Add the rum (or cognac) to the heavy cream. Set aside. |
Melt the butter in a 3-quart saucepan. Stir in the sugar, salt and corn syrup with a wooden spoon. Stir over medium heat until the mixture begins to boil. |
Stir a few times and let the mixture reach 250 degrees (it will only take a minute or two). As soon as it reaches 250, immediately remove the pan from the heat. |
Add the heavy cream mixture to the pan and stir. |
Add the pecans. |
Pour the mixture over the cake crust and spread evenly. |
Bake at 375 for 25 minutes (she says to time this carefully as baking too long with cause it to become hard). |
Remove from the oven and let stand for a few hours until it is completely cool. Then invert onto a cutting board and peel off the foil. If the foil doesn't come off easily, then it is still too warm. |