Food stylist Rosemarie Superville celebrates St. Valentine’s Day with these squares which have a shortbread base.
Chocolate-pecan squares
This article has not been rated yet.
PREP TIME
20 min
Makes
16 squares
* PLUS Baking Time: 50 minutes
Ingredients
- 1/2 cup unsalted butter , at room temperature
- 1 egg yolk
- 1 cup all-purpose flour
- 2 tbsp icing sugar
- 1/4 tsp salt
- 3 eggs
- 1/2 cup brown sugar
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 2/3 cup corn syrup
- 1 tbsp vinegar , or lemon juice
- 1 cup pecans , or walnuts
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F (180C). Lightly grease an 8-inch (2-L) square pan or coat with cooking spray. To make base, stir butter with egg yolk in a mixing bowl. Then add 1 cup (250 mL) flour, icing sugar and 1/4 teaspoon (1 mL) salt. Stir with a fork until well blended. Press into bottom of greased pan. Bake in centre of preheated oven until lightly golden, about 15 minutes.
- To make topping, beat 3 eggs in a large bowl until slightly foamy. Stir brown sugar with 2 tablespoons (30 mL) flour and 1/4 teaspoon (1 mL) salt. Stir into eggs until blended. Beat in corn syrup and vinegar. Add nuts and chocolate chips.
- Spread mixture evenly over hot base. Bake in centre of 350F (180C) oven until top is set and edges are browned, from 35 to 40 minutes. Place pan on a rack to cool. Cut into squares.
Nutrition (per serving)
- Calories
- 263,
- Protein
- 3.2 g,
- Carbohydrates
- 31.8 g,
- Fat
- 14.9 g,
- Fibre
- 1.4 g,
- Sodium
- 98 mg.
