1 3/4 c Flour 1/3 c Unsweetened cocoa powder
1 c Granulated sugar 1 1/2 c Pecan halves
2 Sticks butter (plus 3 tbs) 1/2 c Brown sugar, packed
— softened 3/4 c Semisweet chocolate chips
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:45 1. Preheat oven to 350 F. To make crust, in a
food processor, combine flour, granulated sugar, 1 stick butter, and
cocoa. Process until mixture forms a dough ball. Press into an
ungreased, foil-lined 9 x 13-inch baking pan. Arrange pecan halves,
flat side down, evenly over dough; press in slightly. 2. To make
toppping, in a small heavy saucepan, combine remaining stick plus 3
Tbs butter and brown sugar. Cook over medium heat, stirring
occasionally, until mixture begins to boil. Boil 1 min, stirring
constantly. Pour over pecans and crust. 3. Bake in center of oven 18
to 22 mins, or until topping is bubbly. Remove from oven and sprinkle
chocolate pieces on top; do not spread. Let cool on wire rack before
cutting into 48 squares.
Yields
48 servings