Chocolate Pecan Bars

My friend and I have baking 'dates' once in a while, and these are what we made during one of them. I liked them so much I even made them again a couple weeks later and ate about 1/4 of the pan by myself. In one sitting. Maybe I shouldn't disclose that kind of stuff...but let's be honest. They're good. They're even better still warm from the oven on top of some vanilla ice cream. These are so easy to make, the hardest part is waiting for them to cool. But since we're on the whole honesty thing..I don't actually let them cool. They come out of the oven and i'm waiting with a spoon in hand. Skip the traditional pie this Christmas and just go with the bars :)

Chocolate Pecan Bars

Brown Eyed Baker

Ingredients:
For the Crust:

1½ cups all-purpose flour

½ cup (1 stick) butter, softened

¼ cup packed brown sugar

Filling:

3 large eggs

¾ cup corn syrup

¾ cup granulated sugar

2 Tablespoons butter, melted

1 teaspoon vanilla extract

1¾ cups coarsely chopped semisweet or bittersweet chocolate (I just used chocolate chips)

1½ cups chopped pecans

Directions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature.