A buttery crust is then topped with a mix of pecans and chocolate suspended in a light batter. Be sure to cool them completely before cutting into bars — and make the bars small because the cookies are so rich (you can, of course, have more than one square).
Bonus Baking Tip: Unsalted butter is your best bet for baking. It has less water than salted (sometimes called sweet) butter, and of course, doesn’t have salt. If all you have is salted butter, consider cutting the amount of salt in the recipe. Most recipes are developed using unsalted butter.
11/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into pieces
1 large egg, lightly beaten
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
2 large eggs
1/4 cup all-purpose flour
1 teaspoon vanilla
1/2 teaspoon salt
2 cups coarsely chopped pecans
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with foil, allowing some foil to hang over the sides of the pan. Butter foil.
To make crust: Combine flour, sugar and salt in a food processor. Add butter. Cut in using on/off turns until mixture resembles coarse meal. Add egg. Process until mixture forms a dough.
Using floured hands, press dough evenly into prepared pan. Bake until golden, about 20 to 25 minutes. Maintain oven temperature.
To make filling: Beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour, vanilla and salt. Stir in pecans and chocolate chips.
Spread pecan layer over crust. Bake until top is golden brown, 30 to 35 minutes. Cool completely in pan on rack. Use the foil to help lift the cookies from the pan. Cut into bars.