PRETTY SIMPLE. PRETTY DELICIOUS!
These taste very complex but aren’t too difficult to make BUT you should take care on a few things.
First, you’ll want to toast your pecans in the oven. Make sure you stir them halfway through baking so they toast evenly. Now the crust. The crust is a teensy bit tricky. Shortbread crusts tend to be. First, don’t be concerned about using a pastry blender. I know newbies to this whole baking thing will be like, “ZOMG. What IS that?” No worries! Just use your food processor. The other thing I cannot stress enough here though is that you MUST be precise with your measurements. You’ll need to push the crust down into the pan and it will NOT bond if you don’t get the measurements spot-on or if you don’t smash it down compactly enough.
Aside from that, everything else is a snap to get together. You’ll bake your crust and get everything else together for the filling and then bake that with the crust. When all is said and done, you’ll refrigerate these for an hour before cutting them into official bars. And there you have it. A chocolaty version of pecan pie in bar form. Yum!
I found this incredibly tasty recipe from the Bake or Break blog. Click the link below to see the blog and the full recipe for these German Chocolate Pecan Pie Bars.
CLICK HERE FOR RECIPE
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