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Rum Chocolate Pecan Pie Bars


Crust
1 ¾ cups all purpose flour
½ cup packed light brown sugar
¾ cup butter (1 ½ sticks), cubed and chilled

Filling
1 cup packed light brown sugar
4 large eggs, beaten
1 cup light corn syrup
3 tablespoons spiced or dark rum
¼ cup butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 ½ cup chopped pecans
1 cup chocolate chips (milk chocolate, semi-sweet or dark)

Preheat oven to 350 degrees.  Grease a 13” x 9” baking pan.


Crust
Combine crust ingredients with a pastry blender until crumbly.  Press into pan.  Bake for 15 to 17 minutes or until lightly browned.  Remove and allow to cool for 15 minutes.

Filling
Whisk brown sugar, eggs, corn syrup, rum, butter, vanilla extract and salt until well blended.

Sprinkle pecans and chips evenly over the crust.  Carefully pour sugar mixture over pecans and chocolate chips.

Bake for 30 – 35 minutes or until edges are set and bars are golden brown.  Center will still be “wiggly”.

Cool and cut into bars.

 
 
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