Moderation, you say? I know no such thing.
Whenever I bake, the treats sit in my kitchen and stare at me, beckoning me, until I've eaten every last morsel. Therefore, rather than downing an entire pan of brownies or cookies in at best two days, I avoid an ugly scene altogether.
If you are bonkers for pecans like I am, I suggest you make this easy recipe, eat a couple of pieces yourself, and then bring in the remainder to work and offload it on your naively appreciative coworkers.
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature; plus 2 tbsps melted
1/4 cup packed light brown sugar
1 1/4 cups all-purpose flour, leveled
1/2 tsp salt
3 eggs
3/ cup corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) chocolate chips (2 cups)
2 cups coarsely chopped pecans
Preheat oven to 350F. Line the bottom and sides of a 9-by-13 inch baking pan with aluminum foil. Beat together 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
In same bowl, mix eggs, corn syrup, granulated sugar and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into bars.
Makes 32 pieces according to the original recipe, or 12 according to me.
This recipe comes from Everyday Food magazine and was submitted by a reader named Anne Royal from Port Orchard, Washington. (Go Anne!)
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