1 1/2 c All-purpose flour
1/3 c Icing sugar
1/4 c Unsweetened cocoa powder
3/4 c Unsalted butter; cold, cubed
1 ts Vanilla
1 ts Cold water
3 oz Unsweetened chocolate;
1/3 c Unsalted butter
3/4 c Packed brown sugar
3/4 c Corn syrup
1 ts Vanilla
3 c Pecan halves
Lightly grease 13×9-inch cake pan; line with foil, leaving 2-inch
overhang on each long side. Lightly grease foil.
In food processor or bowl, combine flour, sugar and cocoa. Add butter,
vanilla and water; pulse or cut in with pastry blender until fine
crumbs form. With fingers, knead portions into balls of dough; pat
into prepared pan. Bake in 350F 180C oven for 20 minutes.
Topping: Meanwhile, in top of double boiler over hot (not boiling)
water, melt chocolate with butter; remove from heat. Whisk in sugar,
then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour
over base, spreading evenly.
Bake for 20-25 minutes longer or until filling is just set. Let cool
completely in pan on rack. Refrigerate until firm.
With knife, cut along ends of pan; using foil overhang, loosen from
pan. invert onto back of baking sheet; peel off foil. Invert onto
board; cut into squares.
[Squares can be covered and stored in refrigerator for up to 5 days or
frozen in airtight container for up to 1 month.]
48 bars for $12.55 CDN [Apr 95]
Per bar: about 140 calories, 1 g protein, 10 g fat, 13 g carbohydrate