FOR CRUST
Five; (5- by 2 1/2-inch)
; graham crackers or
; 2/3 cup crushed
; graham crackers
1/2 c Pecans; toasted lightly
2 tb Sugar
3/4 Stick unsalted butter;
-melted (6
; tablespoons)
1/4 ts Salt
FOR FUDGE LAYER
4 oz Unsweetened chocolate;
-chopped
1 Stick unsalted butter; cut
-into pieces
; (1/2 cup)
2 lg Eggs; beaten lightly
1/4 ts Vanilla
1/4 ts Salt
2 c Firmly packed light brown
-sugar
1 c All-purpose flour
Make crust:
Preheat oven to 350F.
Into a food processor crumble graham crackers and grind into crumbs. Add
pecans, sugar, butter, and salt and pulse motor until nuts are chopped
fine. Press crumb mixture evenly onto bottom of an 11- by 7-inch baking pan
and bake in middle of oven 5 minutes. Cool crust in pan on a rack.
Make fudge layer:
In a medium metal bowl set over a saucepan of barley simmering water melt
chocolate with butter, stirring. Remove bowl from pan and cool to room
temperature. With an electric mixer beat in remaining ingredients, beating
until smooth.
Spread fudge layer on top of crust and bake in middle of oven 30 to 35
minutes, or until top is set, edges have begun to pull away from sides of
pan, and a tester inserted in center comes out with moist chocolate
adhering. While fudge is still hot, score with a sharp knife into 24 small
bars and cut into bars, wiping knife blade clean after each cut. Cool bars
in pans on a rack. Bars will continue to set as they cool but will remain
somewhat soft. Bars keep in an airtight container 3 days or, covered and
chilled, 1 week.
Makes 24 bars.
Yields
1 servings