Pecan pie is one of my favorite Thanksgiving desserts, but I rarely make it because my husband isn't a fan.
Turns out, though, that if you add some chocolate (his all-time favorite food), he is suddenly quite interested in pecan pie.
And, I, who already love pecan pie, thought this version was even better than the standard. My three-year-old, who is surprisingly choosy about her desserts, agreed.
Plus, this is much easier to serve (you can eat the bars without a fork) than a standard pecan pie.
Makes 16 bars
Preheat oven to 375 degrees. Line a 9x9 baking pan with aluminum foil (with enough overhang that you can use it as handles to pull your bars out after baking) and spray with cooking spray.
In a stand mixer, combine the flour, cocoa powder and sugar. Add in the butter and mix until the butter is in pea-sized chunks. Pour in the half and half, and beat just until combined. Press evenly into the prepared pan and bake for 15 minutes.
Remove pan from oven, sprinkle 1/2 cup of chocolate chips over the crust, then bake for 4 minutes more. Remove and, with a spatula, spread the chocolate evenly across the crust.
While the crust bakes, stir the butter, brown sugar, honey, and half and half together in a saucepan over medium heat. Bring to a simmer, then remove from heat, and stir in vanilla and pecans.
When the crust (with the melted chocolate) is done, pour the pecan filling over the top and spread into the corners. Reduce heat to 350 degrees and bake for 20 minutes. As soon as you remove it, sprinkle the remaining 1/3 cup of chocolate chips over the top. Let cool completely before removing from pan and cutting into bars.
Read more of Janssen's writing at Everyday Reading.