This is a Kraft recipe (still have quite a lot of Kraft desserts to go through, not as many main meals anymore).
- 1 cup butter, softened
- 3 cups flour
- 2 cups sugar, divided
- 1 package (8 squares) Baker’s semi-sweet chocolate, divided
- 1 1/2 cup corn syrup
- 4 eggs, beaten
- 1 1/2 teaspoon vanilla
- 2 1/2 cups pecans (we used walnuts instead)
1. Preheat oven to 350F.
2. Mix together butter, flour and 1/2 cup sugar until mixture resembles coarse crumbs. Press into 15x10x1 inch jelly roll pan (we didn’t have one ready so we used a 13×9 oven dish instead). Bake 20 min or until lightly browned.
3. Meanwhile, chop 6 squares, place in a saucepan. Add corn syrup. Cook on low 3 to 5 minutes or until chocolate is melted and mixture is well blended, stir frequently. Remove from heat. Add in remaining sugar, eggs and vanilla. Stir in nuts. Pour over crust and spread evenly. Bake 30 min.
4. Cool. While cooling, melt the remaining chocolate squares. Drizzle over cooled bars. Let stand until firm.
Verdict: I liked these bars, though I wouldn’t rank this among my top recipes. The base was a little too dry for my taste.