Maple Pecan Bars
 
* exported from bigoven * 
 
 
recipe by : 
serving size :48 
cuisine : 
main ingred. : 
categories :desserts cookies 
 
amount measure ingredient -- preparation method 
  --------------------------------
  for crust ==
1-1/4 cup  all-purpose flour
1/3 cup  unsweetened cocoa powder
2/3 cup  granulated sugar
1/2 tsp  salt
3/4 cup  grated coconut --toasted
3/4 cup  cold unsalted butter - --1 1/2 sticks cut tbsp
  size
1   egg
1-1/2 cup  semisweet chocolate chips
  for topping ==
14 oz.  sweetened condensed milk
1 Tbsp  maple flavoring
1   egg
2 cup  chopped pecans
 
preheat oven to 350 degrees (325 degrees if using glass pan). to 
prepare crust: in food processor fitted with metal blade, mix flour, 
cocoa powder, sugar, salt and coconut for 4 to 5 seconds, or until 
blended. drop cold butter pieces around dry mixture. process just 
until butter is cut into flour, about 10 seconds. add egg, continue 
processing until a ball of dough forms, about 10 to 12 seconds. do not 
over process. (to prepare crust by hand: mix dry ingredients. with 
pastry blender, cut in cold butter. add egg. knead dough into a ball.) 
press dough into well-buttered 9- by 13-inch baking pan. bake for 8 
to 10 minutes, or until edges around pan are firm and set. let crust 
cool. sprinkle chocolate chips over crust. to prepare topping: 
return oven to 350 degrees (325 degrees if using glass pan). combine 
condensed milk, maple flavoring and egg; mix in pecans. spread topping 
over crust and morsels. bake for 20 to 25 minutes, or until topping is 
set and golden brown. let cool completely, or chill in refrigerator. 
slice into bars. store in airtight container in refrigerator. yields 
48 triangles or 24 (2 by 2-inch) squares. 
 
comments: to toast coconut, spread a thin layer on baking sheet; 
bake in a preheated 325 degree oven about 10 minutes or until browned, 
stirring frequently. watch carefully; do not over-brown. 
 
tester's notes: full of flavor. a rich chocolate shortbread crust 
with a gooey topping. cutting into triangles adds extra eye appeal to 
this bar cookie. great to make ahead. 
 
recipe source:st. louis post-dispatch 
formatted for mastercook by susan wolfe - vwmv...@prodigy.com 
 
 
 
-- 
(ID: 4976) Mirror: rec.food.recipes: Sat, Nov 13, 2004


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