Dark Chocolate Pecan Squares

Ingredients:

Crust
1 1/3 cups (325 mL) Robin Hood All Purpose Flour
½ tsp (2 mL) salt
½ cup (250 mL) Crisco® All Vegetable Shortening, cold
3-6 tbsp (45-75 mL) ice water
Filling
½ cup (125 mL) Chipits®* Semi-Sweet Chocolate Chips, melted
2 cups (500 mL) toasted pecans
3 (3) eggs
½ cup (125 mL) Redpath® brown sugar, packed
1 tsp (5 mL) vanilla extract
¾ cup (175 mL) Crown®/BeeHive® Golden Corn Syrup
½ cup (125 mL) Chipits®* Semi-Sweet Chocolate Chips

Directions:

1. Crust: Blend flour and salt in a medium size mixing bowl. Cut chilled shortening into ½” (1.3 cm) cubes. Mix in chilled shortening cubes into flour mixture using a pastry blender, or two knives until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly. Add remaining water, 1 tbsp (15 mL) at a time, until dough is moist enough to hold together.
2. Flatten dough into ½” (1.3 cm) thick round disk. Wrap in plastic wrap. Chill in refrigerator for 30 minutes or up to 2 days.
3. Preheat oven to 375ºF (190ºC).
4. Roll chilled dough on a lightly floured surface into a 14” inch square (36 cm). Transfer dough into a 9” x 9” (2.5 L) square baking dish. Trim edges to height of baking dish. Roll edge under so dough comes ¾ of the way up the sides of the dish.
5. Filling: Spread melted chocolate over the bottom of the dough. Refrigerate to set. Cover with pecans once cooled.
6. Whisk together eggs, brown sugar and vanilla in a large bowl. Whisk in corn syrup. Stir in chocolate chips. Pour over pecans.
7. Bake in preheated oven until filling is puffed, about 50 minutes.

Featured Products:

All-Vegetable Shortening

Robin Hood All Purpose Flour