Best Chocolate Chip Pecan Bars Recipes

CHOCOLATE CHIP & PECAN MERINGUE BARS

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

CHOCOLATE CHIP-PECAN BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In medium bowl, cut 6 tablespoons butter into cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of ungreased 13x9-inch pan. Bake 13 to 14 minutes or until crust is dry.
• Sprinkle pecan halves evenly over baked layer. In 2-quart saucepan, heat 2/3 cup butter and the brown sugar to boiling over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
• Bake 13 to 16 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Store covered.

CHOCOLATE CHIP-PECAN PIE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.
• In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.
• Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows.

CHOCOLATE CHIP & PECAN MERINGUE BARS

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack 25-30 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

CHOCOLATE CHIP PECAN BARS

Steps:

• Preheat the oven to 350°F. Grease a 9- by 13-inch pan.
• In a large bowl or mixer, cream butter and sugar until smooth. Add eggs, vanilla, and water, and mix.
• In a separate bowl, whisk together flour, salt, and soda. Add flour mixture to butter and egg mixture. Mix just enough to make sure ingredients are well combined, being sure to scrape the sides and bottom of the bowl.
• Stir in chocolate chips and 1 cup chopped pecans.
• Spread dough evenly in greased baking pan, smoothing the surface with a rubber spatula. Sprinkle additional 1 cup pecans on top and gently press into dough enough so that they do not move when the pan moves.
• Bake for 25-30 minutes in the center of the oven. Check bars after 25 minutes. If a toothpick comes out of the dough clean, the bars are done. If not, return bars to oven for another 5 minutes. When the bars are done, the edges will be very lightly browned. Cool on a rack. Cut with a sharp knife when cool six lengthwise and four across to get 24 bars. Store in an airtight container.
• Tips
• Replace vanilla with natural maple flavor.
• Use 3/4 cup dried coconut instead of 1 cup pecans in the bar and sprinkle 1/2 cup coconut on the top before baking.
• Nutritional Information
• Serving size: 1 bar
• Calories: 237
• Fat: 13g (48.3% calories from fat)
• Cholesterol: 33mg
• Sodium: 77mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Protein: 2g