Recipe: Chocolate Pecan Squares (Cook's Magazine, 1988)

CHOCOLATE PECAN SQUARES

Butter, softened (for greasing pan)
3 oz. semisweet chocolate, chopped in small pieces
3 Tbsp. butter
6 oz. pecans (about 1-1/2 cups), chopped
1/2 cup flour
2 eggs
Salt
1 Tbsp. rum (optional)
1/4 cup sugar
1/2 cup dark corn syrup
Powdered sugar (for garnish)

Heat oven to 325 degrees F. Butter an 8-inch square baking pan and line bottom with a piece of parchment or wax paper.

In a medium saucepan, bring 2-inches of water to a simmer. Remove pan from heat. Put chocolate and the butter in a bowl. Set the bowl over the hot water and stir until mixture is melted; cool.

In a separate bowl, mix the pecans with the flour; set aside.

In another bowl, beat eggs with a pinch of salt and the rum; set aside.

In a small saucepan, bring sugar and corn syrup to a boil. Remove pan from heat and stir in the cooled chocolate mixture, then stir in the egg mixture. Stir in pecan mixture. Pour batter into prepared baking pan.

Bake until set, about 35 minutes. Cool in the pan, about 10 minutes, and then turn out onto a wire rack to cool.

Put powdered sugar in a sieve and dust over bars. Cut into 16 squares. Chocolate-pecan squares can be made 3 days ahead and stored in an air-tight container.

Makes 16 squares
Source: Cook's Magazine, May 1988