Chunky Pecan Pie Bars

To me, the biggest indicator of a successful recipe is one that people request the recipe for. Sure, it's always flattering when people look at a picture of a recipe or the ingredients of a recipe and say "wow, that sounds so good, I can't wait to try it". But when I'm actually sharing my food with others and after sampling it they request the recipe for their own collection, I know I've found a winner.

Such was the case for this recipe. I was in charge of preparing a dessert for a lunch with some extended family this past weekend, and with Darrell's input, decided on this recipe that I had torn out of a magazine quite a few years ago (actually--the decision was pretty quick. This was the first recipe I showed Darrell, and when he saw the photo he said "make that one" and refused to look at any more recipes). Then at the lunch, I had two different people request the recipe (and Darrell--who was quite pleased with his decision--may have eaten three pieces).

It certainly mimics the flavors of a pecan pie (but with chocolate!), but has a crust that is much less fussy than a pie crust (if you are in to making those on your own and not just buying a frozen one). Plus, you definitely get more servings out of this than you would a pie, so it's more bang for your buck. Definitely one to keep in mind for the holidays!

Chunky Pecan Pie Bars
(from a Nestle ad in a magazine)

Crust:
1 1/2 cups flour
1/2 cup butter, softened
1/4 cup brown sugar

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 3/4 cups (11.5 oz pkg) semi-sweet chocolate chunks
1 1/2 cups coarsely chopped pecans

Preheat oven to 350*. Grease a 9x13-inch baking pan. Beat flour, butter, and brown sugar in a small mixer bowl until crumbly. Press into pan. Bake for twelve to fifteen minutes or until lightly browned. In a medium bowl with a wire whisk, beat eggs, corn syrup, sugar, butter, and vanilla. Stir in chocolate chunks and pecans. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack.

Enjoy!