When I started baking cookies, I always liked to make a variety of cookies which were of different shapes, textures and sizes. I love these bars because they not only taste great, they look appetizing. Milk Chocolate Pecan Bars are unique because they are made in two parts. The first is a shortbread base, the second is a chewy milk chocolate brownie top. As much as some would liken the topping to pecan pie, it is made primarily with milk chocolate and comes closer to a chewy brownie. I served them at the Tri-Town Chamber Holiday Gala of Giving this evening. Of the nine different types of cookies I brought, they were the first ones gone. You've seen the picture, try them, you'll like them!
1 cup of flour
1/2 cup of brown sugar
1/2 teaspoon of baking soda
1/4 cup softened butter
Mix dry ingredients together. Add softened butter and mix with a pastry blender or fork. The mixture will appear crumbly. Press into the bottom of a 9 x 13 baking pan. Bake at 350 degrees for 10 minutes. Remove from oven.
12 ounce package of Nestle's Milk Chocolate Chips (melted)
1/4 cup of brown sugar
1 teaspoon of vanilla
1/4 teaspoon of salt
Beat eggs, brown sugar, vanilla and salt in a bowl with a hand mixer on high for 2 minutes. With the beaters on low, add the cooled melted chocolate. Mix until blended. Pour over crust. Sprinkle with 1 cup of chopped pecans. Bake in 350 degrees for 20-24 minutes. The top will be dry and slightly cracked. Cool and cut into bars. I cut them 4 across and 6 down. Serve or freeze, they will last for 6-8 weeks if frozen.