Friday, April 29, 2016

Rum Chocolate Pecan Pie Bars



What's in a name?  The perfect dessert!  Rum and chocolate just sound decadent....add in pecan pie and top it off with the fact that I can pick this up in my hand, because it's a bar....makes this dessert wonderful for so many occasions!

And, if that wasn't enough....it's easy! Did I say easy?  I mean, really easy!

Give them a try and let me know what you think!








Rum Chocolate Pecan Pie Bars
         
Crust
1¾ cups all-purpose flour
½ cup packed light brown sugar
¾ cup butter (1½ sticks), cubed and chilled
¼ teaspoon salt

Filling
1 cup packed light brown sugar
4 large eggs, beaten
1 cup light corn syrup

3 tablespoons spiced or dark rum
¼ cup butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cup chopped pecans
1 cup chocolate chips (milk chocolate, semi-sweet or dark)

Preheat oven to 350 degrees.  Grease a 13” x 9” baking pan.

Crust
Combine crust ingredients with a pastry blender (or two forks) until crumbly.  Press into pan.  Bake crust for 15 to 17 minutes or until lightly browned.  Remove and allow to cool for 15 minutes.

Filling
Whisk brown sugar, eggs, corn syrup, rum, butter, vanilla extract and salt until well blended.

Sprinkle pecans and chips evenly over the crust.  Carefully pour sugar mixture over pecans and chocolate chips.

Bake for 30 – 35 minutes or until edges are set and bars are golden brown.  Center will still be “wiggly”.

Cool and cut into bars.