Chilpancingo's Chocolate Pecan Bars | James Beard Foundation

Name: Chilpancingo's Chocolate Pecan Bars | James Beard Foundation
Ingredients: 6 tablespoons (3 ounces) unsalted butter, chilled and cut into 1/2-inch pieces; 3 tablespoons vegetable shortening or lard, chilled and cut into 1/2-inch pieces; 1 1/2 cups all-purpose flour; 1 teaspoon sugar; 1/4 teaspoon salt; 3 tablespoons ice water (more if needed); 1 large egg yolk, lightly beaten; 2 cups (about 6 ounces) pecan halves; 6 ounces semi-sweet or bittersweet chocolate, roughly chopped into 1/2-inch pieces; 3 tablespoons all-purpose flour; 3/4 cup (6 ounces) unsalted butter, at room temperature; 1 cup dark brown sugar, firmly packed; 5 large eggs, at room temperature; 3/4 cup light corn syrup; 1/4 cup molasses; 1 1/2 tablespoons Kahlúa or brandy; 2 1/4 teaspoons vanilla extract; 1/2 teaspoon salt

www.jamesbeard.org

What possessed Mexican chef Geno Bahena to serve chocolate pecan bars—a quintessentially American-style bar cookie—for dessert at the Beard House? Well, for starters, the chocolate, which is a...

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Ingredients

6 tablespoons (3 ounces) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons vegetable shortening or lard, chilled and cut into 1/2-inch pieces
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons ice water (more if needed)
1 large egg yolk, lightly beaten
2 cups (about 6 ounces) pecan halves
6 ounces semi-sweet or bittersweet chocolate, roughly chopped into 1/2-inch pieces
3 tablespoons all-purpose flour
3/4 cup (6 ounces) unsalted butter, at room temperature
1 cup dark brown sugar, firmly packed
5 large eggs, at room temperature
3/4 cup light corn syrup
1/4 cup molasses
1 1/2 tablespoons Kahlúa or brandy
2 1/4 teaspoons vanilla extract
1/2 teaspoon salt