Frontera’s Chocolate Pecan Pie Bars

Frontera’s Chocolate Pecan Pie Bars
Staff Writer
Frontera’s Chocolate Pecan Pie Bars
Chef Rick Bayless

Frontera’s Chocolate Pecan Pie Bars

Fudgy, moist pecan pie bars from chef Rick Bayless. The easy crust is made from Mexican chocolate, pecans, and white bread. This recipe comes from Negra Modelo.

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24
Servings
192
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2½ Cups (about 10 ounces) pecan halves
  • 1 Cup (about 6 ounces) finely chopped Mexican chocolate, such as Ibarra brand
  • 6 Ounces (about 6 to 8 slices) fresh white bread, preferably cakey sandwich bread, such as Pepperidge Farm, broken into large pieces
  • 1 Cup (8 ounces) melted butter, plus more for coating the pan
  • ¾ Teaspoon salt
  • 5 Ounces semisweet or bittersweet chocolate, chopped into pieces not larger than ¼-inch
  • 3 Tablespoons flour
  • 4 large eggs
  • 1 Cup firmly packed dark brown sugar
  • 1 Cup corn syrup, preferably dark
  • 2 Teaspoons pure vanilla extract
  • Powdered sugar, for garnish

Directions

Preheat the oven to 325 degrees F.

Spread the pecans on a baking sheet. Bake until richly browned and toasty smelling, about 10 minutes. Let cool, then scoop into a food processor and coarsely chop by turning the machine on and off. Remove about 1½ cups of the nuts and put in a large bowl to use in the filling. Add half of the Mexican chocolate to the nuts in the food processor and pulse the machine to mix them. Add the bread slices; process until everything is fairly fine crumbs. Add ⅓ cup of the melted butter and ¼ teaspoon of the salt. Process just enough to moisten everything (if you don’t have a food processor, you can chop each item separately with any other appliance or gadget you deem appropriate, then combine them in a bowl with the melted butter and salt). Liberally butter a 13-by-9-inch baking pan, then evenly pat in the crumb crust mixture onto the bottom and sides. Refrigerate while you make the filling.

Add the remaining half of the Mexican chocolate, the chopped semisweet chocolate, and the flour to the bowl with the reserved pecans. In the food processor (you don’t need to clean it in between), mix the eggs and sugar until well combined. Add the corn syrup, pulse a couple of times, then add the remaining ⅔ cup of melted butter, the remaining ½ teaspoon of salt, and all the vanilla. Process to combine thoroughly, then pour over the pecan filling mixture, stir well, and scrape everything into your crust-lined pan.

Bake until the bars have pulled away slightly from the side of the pan, 40 to 50 minutes. Let cool to room temperature, then cut into 2-inch squares, dust with powdered sugar, and arrange on an attractive serving platter.

Nutritional Facts

Total Fat
8g
11%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
19mg
6%
Carbohydrate, by difference
22g
17%
Protein
9g
20%
Vitamin A, RAE
61µg
9%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
60mg
6%
Choline, total
24mg
6%
Fiber, total dietary
2g
8%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
26mg
8%
Niacin
3mg
21%
Phosphorus, P
110mg
16%
Selenium, Se
6µg
11%
Sodium, Na
136mg
9%
Water
30g
1%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.