Growing up, I didn’t like pecan pie. I was a pumpkin girl all the way and pecan pie (and Minced Meat) were the adult pies.
Not for this little girl!
And while I still don’t do minced meat pies, I have grown rather fond of pecan pie.
Maybe my taste buds just grew up!
It all started at a Thanksgiving dinner one year at the in-laws. My niece (Hi Kris!), brought the pecan pie that year. She had thrown in a handful of chocolate chips onto the crust before she added her filling and baked it..
That was all it took to get me hooked.
That year, I got to take the leftover pecan pie home!
This weeks Christmas Cookies is…
A Chocolate Chip Pecan Bar!
Bet ya didn’t see that coming, did ya?
I just took a pecan bar recipe and threw in a handful of chocolate chips!
Then I individually wrapped some bars, to take to work on this Friday before Thanksgiving.
I’m thankful for my friends and co-workers that I have come to love in the last few years.
Girls, you are the best, and I thank you for being in my life!
Chocolate Pecan Bars
Southern Living, NOVEMBER 2004
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.
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Week 8 Twelve Weeks of Christmas: