Pecan and Chocolate Squares
Indulge in the ultimate sweet treat with these irresistible Pecan and Chocolate Squares—perfectly combining buttery shortbread, gooey caramel, and rich dark chocolate. This decadent dessert begins with a tender, golden crust that serves as the base for a layer of velvety homemade caramel swirled with toasted pecans. Finished with a luscious layer of melted dark chocolate, these squares offer a perfect trio of textures and flavors in every bite. Easy to make with just 20 minutes of prep time, this recipe is ideal for holiday gatherings, potlucks, or satisfying an everyday sweet tooth. Cut into neat squares for a visually stunning dessert that’s as impressive as it is delicious. Keywords: pecan and chocolate squares, caramel dessert, pecan recipes, holiday treats, chocolate recipes.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 210 grams all-purpose flour
- 0.5 teaspoons salt
- 200 grams dark brown sugar
- 120 milliliters heavy cream
- 250 grams chopped pecans
- 150 grams dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23cm x 23cm) baking dish with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together 115 grams of butter and granulated sugar using a hand mixer or stand mixer until light and fluffy.
Mix in 1 teaspoon of vanilla extract, then add the all-purpose flour and salt. Blend until the mixture forms a crumbly yet cohesive dough.
Press the dough evenly into the prepared baking dish to form the shortbread crust. Prick the dough all over with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden. Set aside to cool slightly.
In a medium saucepan set over medium heat, melt the remaining 55 grams of butter. Stir in the dark brown sugar and heavy cream.
Bring the mixture to a gentle boil, stirring constantly, and let it simmer for 3-4 minutes until it thickens slightly. Remove from heat and stir in the remaining teaspoon of vanilla extract.
Sprinkle the chopped pecans evenly over the slightly cooled crust. Pour the caramel mixture evenly over the top, ensuring all the pecans are coated.
Return the baking dish to the oven and bake for an additional 10-12 minutes, or until the caramel is bubbly and golden.
Remove the dish from the oven and immediately sprinkle the dark chocolate chips over the hot caramel. Let sit for 2-3 minutes to soften, then use a spatula or the back of a spoon to spread the chocolate into an even layer.
Allow the squares to cool completely at room temperature, then transfer to the refrigerator for 1-2 hours to set the chocolate.
Once fully set, lift the dessert from the pan using the parchment overhang. Cut into 16 squares and serve.
Nutrition Facts
Calories |
5996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.7 g | 529% | |
| Saturated Fat | 150.2 g | 751% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 571.9 g | 208% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 365.2 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2368 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
