Difference between revisions of "Chocolate Pecan Bars"
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* 1½ cups chopped [[pecans]] | * 1½ cups chopped [[pecans]] | ||
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# Heat oven to 350°F (325°F for glass dish). | # Heat oven to 350°F (325°F for glass dish). | ||
# Stir together [[flour]], [[granulated sugar|sugar]] and [[cocoa]] in large bowl. | # Stir together [[flour]], [[granulated sugar|sugar]] and [[cocoa]] in large bowl. | ||
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[[Category:Thanksgiving Pies and Desserts]] | [[Category:Thanksgiving Pies and Desserts]] | ||
| + | [[Category:Holiday Recipes]] | ||
| + | [[Category:Dessert Recipes]] | ||
[[Category:Bar cookie Recipes]] | [[Category:Bar cookie Recipes]] | ||
[[Category:Chocolate chip cookie Recipes]] | [[Category:Chocolate chip cookie Recipes]] | ||
Latest revision as of 11:17, 15 July 2012
Ingredients
- 1¼ cups all-purpose flour
- 1 cup powdered sugar
- ½ cup Hershey's cocoa
- 1 cup (2 sticks) cold butter or margarine
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1 egg
- 2 tsp vanilla extract
- 1½ cups chopped pecans
Procedures
- Heat oven to 350°F (325°F for glass dish).
- Stir together flour, sugar and cocoa in large bowl.
- Cut in butter until crumbly.
- Press firmly onto bottom of ungreased 13x9x2-inch baking pan.
- Bake 15 minutes; remove from oven.
- Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla until well blended.
- Stir in pecans.
- Spread mixture evenly over hot baked crust.
- Return to oven.
- Bake 25 minutes or until lightly browned.
- Cool completely in pan on wire rack.
- Cut into bars.
- Cover; store in refrigerator.
