These bars are absolutely irresistible!! The recipe sounds complex, but it's a lot easier to make than it looks! Trust me, it's completely worth it!
Crust
1 cup butter, softened
2 cups flour
⅓ cup sugar
¼ teaspoon salt
Filling
1½ cups corn syrup (Karo)
8 oz semi sweet chocolate
1 cup sugar
4 eggs
½ teaspoon almond extract
1 teaspoon vanilla extract
2 cups chopped pecans
Topping
2 tablespoons brown sugar
½ teaspoon cinnamon
1 tablespoon butter
½ cup chopped pecans
Preheat oven to 350 degrees.
Line a 9x13 pan with foil and spray well with cooking spray.
Combine crust ingredients with a mixer on medium until crumbly.
Press into prepared pan.
Bake 20 minutes.
Meanwhile, heat corn syrup and chocolate over low heat just until the chocolate is almost melted. Remove from heat.
Combine sugar, eggs, almond extract and vanilla extract.
Whisk into the chocolate mixture.
Fold in pecans.
Pour pecan mixture over crust.
Combine topping ingredients and sprinkle over top.
Bake 35 minutes or until edges are firm and center is still slightly soft.
Cool completely.
Crust
1 cup butter, softened
2 cups flour
⅓ cup sugar
¼ teaspoon salt
Filling
1½ cups corn syrup (Karo)
8 oz semi sweet chocolate
1 cup sugar
4 eggs
½ teaspoon almond extract
1 teaspoon vanilla extract
2 cups chopped pecans
Topping
2 tablespoons brown sugar
½ teaspoon cinnamon
1 tablespoon butter
½ cup chopped pecans
Preheat oven to 350 degrees.
Line a 9x13 pan with foil and spray well with cooking spray.
Combine crust ingredients with a mixer on medium until crumbly.
Press into prepared pan.
Bake 20 minutes.
Meanwhile, heat corn syrup and chocolate over low heat just until the chocolate is almost melted. Remove from heat.
Combine sugar, eggs, almond extract and vanilla extract.
Whisk into the chocolate mixture.
Fold in pecans.
Pour pecan mixture over crust.
Combine topping ingredients and sprinkle over top.
Bake 35 minutes or until edges are firm and center is still slightly soft.
Cool completely.
