| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 2/3 |
c |
Sugar |
| 1 1/2 |
|
Sticks cold unsalted butter; cut into pieces |
|
|
; (3/4 cup) |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Egg; beaten lightly |
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1 |
c |
Firmly packed brown sugar |
| 2 |
lg |
Eggs |
| 1/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 3 |
c |
Chopped pecans |
| 2 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
FOR THE CRUST
FOR THE FILLING
Make the crust:
In a food processor blend together the flour, the sugar, the butter,
and the salt, pulsing the motor, until the mixture resembles coarse
meal, add the egg, and blend the mixture until it forms a dough.
Press the dough evenly with floured hands into the bottom of a
buttered 13- by 9-inch baking dish and bake it in the middle of a
preheated 350F. oven for 20 to 25 minutes, or until it is golden.
Make the filling while the crust is baking:
In a bowl cream the butter with the brown sugar until the mixture is
light and fluffy and add the eggs, 1 at a time, beating well after
each addition. Beat in the flour, the vanilla, and the salt and stir
in the pecans and the chocolate chips.
Spread the filling over the crust and bake the confection in the
middle of the 350F. oven for 30 to 35 minutes, or until the top is
golden brown. Let the confection cool completely in the dish on a
rack and cut it into 24 bars. The bars may be made 2 days in advance
and kept in an airtight container.
Makes 24 bars.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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