Friendsgiving success! Phew, we hosted Friendsgiving on Saturday and it.was.awesome. Hubby did an applewood smoked turkey along with a gigantic pork loin and OH MAN were they GOOD. I made sides galore and a couple desserts. Everyone brought something to share and we were all stuffed beyond repair. Seriously, I hurt. We ate, we drank, we laughed, we watched the kids put on a dance party. And now we’ve received requests for Friendsmas. <– It’s gonna happen.
I had the hardest time deciding which dessert to make! I wanted something traditional with a twist. Enter: Salted Chocolate Pecan Pie Bars. Yaaassss. Jessica from How Sweet It Is doesn’t mess around when it comes to dessert so I knew I couldn’t go wrong! These hit the nail on the head. Salty, sweet, dark chocolate pecan pie BLISS.
Thanksgiving is coming! Are you ready? I am! And I’m about to arm you with more recipes you need. You got this!
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- 2½ cups all purpose flour
- ½ teaspoon salt
- 3 large eggs, lightly beaten
- ¾ cup light corn syrup
- ½ cup brown sugar
- 2 Tablespoons bourbon (I omitted the bourbon, but I'm sure it would make them even better!)
- 1 teaspoon vanilla extract
- 8 ounces high-quality dark chocolate, chopped (I used Hershey's Special Dark)
- 2 cups unsalted pecans, coarsely chopped
- ½ teaspoon flaked sea salt
- Preheat the oven to 350 degrees. Line a 13x9 baking dish with foil or parchment and spray with nonstick spray.
- To make the crust: In the bowl of your electric mixer or with a hand mixer, beat the softened butter, brown sugar, flour and salt together.
- Start on low speed and increase to medium. The mixture will be coarse crumbs and almost dough-like.
- Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for 15 minutes.
- To make the filling, whisk together the beaten eggs, corn syrup, and brown sugar until smooth. Whisk in the bourbon (if using) and vanilla extract. Use a spatula to fold in the chocolate and pecans.
- Pour the filling over top of the cooled crust. Bake for 30 to 40 minutes, until the center is set. (Mine took 35 minutes).
- Sprinkle with flaked sea salt after removing from the oven.
- Let cool completely before slicing in squares. (Suggestion: refrigerate and serve cold. They also freeze well, yay for make ahead!)