Chocolate pecan bars

Chef Tanya Holland
Brown Sugar Kitchen, Oakland

"These pecan bars always remind me of my mother and her Louisiana roots," Holland said. "The richness of the pecans coupled with the sweetness and decadence of the chocolate make this dessert the ultimate after-dinner treat!"

Ingredients

Crust
1 cup (2 sticks) cold unsalted butter (small dice)
2 cups all-purpose flour
3/4 cup brown sugar
1/2 cup cocoa powder
1/2 tsp. salt

Filling
3/4 cup unsalted butter (small dice)
1 cup brown sugar
1/4 cup maple syrup
1 tsp. salt
3 cups pecans
1/2 cup heavy cream

Directions

Preheat oven to 350 degrees. To make crust, add butter, flour, brown sugar, cocoa powder and salt into a stand mixer or food processor. Mix until butter becomes pea sized. Press crust evenly into a greased pan and bake for 10 to 12 minutes. The crust will puff up a little and be slightly golden brown.

To make filling, combine butter, brown sugar, maple syrup and salt in a medium saucepan over medium to medium-high heat. Stir occasionally until butter is melted and sugar is dissolved. Add pecans and cream and continue to cook until mixture comes to a boil. Remove from heat and pour filling into prepared crust. Bake for another 10 to 15 minutes, or until firm to the touch. Allow pecan bars to cool completely or overnight before cutting and serving.

Serves 9