Mexican-style Pecan-Chocolate Squares

Pecan squares on a cutting board with mint leaves.

5 from 1 vote

Mexican-style Pecan-Chocolate Squares

Mexican-style Pecan-Chocolate Squares are packed with pecans. Much like a pecan pie without the goo, these bars are easy to make, easy to transport, and great for year around noshing.

Course Dessert

Cuisine American/Southern

Keyword dessert, pecans

Prep Time 10

Cook Time 31

Total Time 41

Servings 2.5-inch squares

Calories 432kcal

Author Paula

Ingredients

For the cookie base:

3/4 cup cold butter unsalted, cut into 1/2-inch pieces
1 and 3/4 cups all-purpose flour
1/2 cup brown sugar packed
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 ounces bittersweet chocolate grated

For the pecan topping:

3 cups pecans toasted
1/2 cup butter unsalted
1 cup brown sugar packed
1/3 cup honey
2 tablespoons heavy whipping cream
1/2 teaspoon salt

Instructions

Make the cookie base

Preheat the oven to 350ºF. Grease a 9x9-inch baking pan or line with parchment paper.
Pulse butter, flour, brown sugar, cinnamon, and salt in a food processor until the mixture is well combined about 20 pulses.
Scatter the dough into a 9×9-inch baking pan and press it evenly over the bottom.
Bake the base until firm and lightly browned, about 2 min. When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top.
Don't bother washing the food processor... and don't turn off the oven

Make the pecan topping

As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.
Melt the butter in a medium saucepan. Add brown sugar, honey, cream, and salt. Simmer for 1 minute. Stir in the pecans.
Pour this pecan mixture over the chocolate on the cookie base. Spread evenly.
Bake until much of the filling is bubbling in the center, not just the around the edges, 16 to 18 minutes. Allow to cool completely in the pan.
Cut into 16 squares and serve.
Stir in an airtight container up to 5 days.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

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