• Cooking Time: 41 to 44
  • Servings: 16
  • Preparation Time:



  • For the cookie base:
  • 6 ounces (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 9 ounces (2 cups) unbleached all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon table salt
  • 2 ounces finely grated bittersweet chocolate (a scant 1/2 cup)
  • For the pecan topping:
  • 10 ounces pecans (3 cups), toasted
  • 1/4 pound (1/2 cup) unsalted butter
  • 1 cup packed dark brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 1/2 teaspoon table salt


  • Make the cookie base: Position a rack in the middle of the oven and heat the oven to 350ºF.
  • Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt. Pulse until the mixture is well combined (about 20 pulses).
  • Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom. (Wipe out the processor bowl but don’t bother washing it.)
  • Bake the base until firm and lightly browned, about 25 minutes.
  • When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. (Don’t turn off the oven.)
  • Set the pan aside.
  • Make the pecan topping: As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.
  • In a medium-size heavy saucepan, melt the butter. Stir in the dark brown sugar, honey, cream, and salt.
  • Simmer for 1 minute, stirring occasionally. Stir in the pecans.
  • Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly. Bake until much of the filling is bubbling (not just the edges), 16 to 18 minutes. Let cool completely in the pan.
  • When ready to serve, cut into 16 squares.
  • Tightly covered, these bars will keep for about five days (though they never last that long).

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