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- Submitted by: Recipe Group Member
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- Heat the oven to 325° F.
- Spread the pecans on a baking sheet. Bake until richly browned and toasty smelling, about 10 minutes.
- Let cool, then scoop into the food processor and coarsely chop by turning the machine on and off.
- Remove about 1 1/2 cups of the nuts and put in a large bowl to use in the filling.
- Add half of the Mexican chocolate to the nuts in the food processor and pulse the machine to mix them.
- Add bread slices; process until everything is fairly fine crumbs.
- Add 1/3 cup of the melted butter and 1/4 teaspoon of the salt.
- Process just to moisten everything.
- Liberally butter a 13 x 9-inch baking pan, then evenly pat in the crumb crust mixture. Refrigerate while you make the filling.
- Add the remaining half of the Mexican chocolate, the chopped semisweet chocolate and the flour to the bowl with the reserved pecans.
- In the food processor (you Don't even need to clean it), mix the eggs and sugar until well combined.
- Add the corn syrup, pulse a couple of times, then add the remaining 2/3 cup of melted butter, the remaining 1/2 teaspoon of salt and all the vanilla. Process to combine thoroughly, then pour over the pecan filling mixture, stir well and scrape everything into your crust-lined pan.
- Bake 40 to 50 minutes or until the bars have pulled away slightly from the side of the pan.
- Let cool to room temperature before cutting into 2 inch-squares, dusting with powdered sugar and arranging on an attractive serving platter.
Makes 24 bars
Submitted by: Recipe Group Member
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