Pecan Pie bars with a buttery cookie crust and an added layer of chocolate ganache. Soon to be your favorite holiday dessert.
This dessert is free of corn syrup. The secret?
Golden syrup.
To find click here
. For some reason this isn’t popular in the United States yet. I found this hidden gem when looking for corn syrup alternatives.
Golden syrup is made from sugar cane instead of corn. The taste is buttery and full of caramel undertones. Once you’ve tasted this, you’ll never go back. Unfortunately I have only found it on
amazon
.
THE CRUST
Think sugar cookie. It’s crispy and buttery and gives the bars an amazing crispy base.
THE CHOCOLATE
The star of the show! You can adjust the dessert to your chocolate liking by the percentage of cocoa you choose. For a lighter option, you could cut the chocolate in half, but what fun is that. 🙂
THE PECAN PIE FILLING
The pecan pie filling with the buttery golden syrup gives all the holiday vibes.
I made this dessert in an 11″ springform pan, however a 9″x9″ pan will work great. Make sure to line the bottom with parchment paper so you can easily lift out the dessert to cut and serve.
OTHER DELICIOUS DESSERTS
Old Fashioned Pumpkin Bars
Dutch Letter Dutch Baby
White Chocolate Mousse
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Pecan Pie Bars with Chocolate Ganache
Ingredients
- 2 cups flour 250 grams
- 1 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 8 ounces or two chocolate bars (70% cocoa), chopped
- 1/2 cup heavy cream
- 1.5 cups pecan halves then chopped
- 3/4 cup brown sugar packed
- 1/2 cup butter
- 3/4 cup golden syrup
- 3 eggs
- 2 tablespoons heavy cream
- 2 teaspoons vanilla bean paste
- 1 teaspoon vinegar
- 1/2 teaspoon salt
Instructions
- Melt butter over medium heat until it starts to foam. Stir occasionally. After 5-8 minutes you'll notice it starting to brown. It will have a nutty aroma. Remove from heat and let cool.
- In a large bowl, combine sugar, flour, butter, salt and vanilla. Stir until well incorporated.
- Press into a 9x9" pan or 11" springform pan.
- Bake at 350 degrees for 15 minutes.
- Chop chocolate into fine pieces and place in a bowl.
- Heat cream until steaming.
- Pour cream over chocolate. Place a plate or lid on the bowl and let melt for 5 minutes.
- Whisk until smooth.
- Pour chocolate ganache over cookie layer. Spread evenly and place in the freezer.
- Meanwhile, make the pecan pie filling.
- In a large bowl, combine browned butter, golden syrup, and eggs. Whisk together. Then add cream, vanilla, vinegar and salt. Whisk again until smooth.
- Remove the cookie/chocolate base from freezer.
- Pour pecan pie filling on top of chocolate.
- Bake at 350 degrees for 50-60 minutes or until pecan pie filling is set. The middle may have a slight jiggle.
- Allow to cool for several hours before serving.
