Enjoy the rich flavor of a chocolate pecan pie in a bar cookie. The brown sugar cookie crust is covered with a rich chocolate and pecan filling, then baked to a golden brown.

Ingredients:

Small amount of vegetable shortening for preparing pan

Crust:

1½ cups all-purpose flour

½ cup unsalted butter, room temperature

¼ cup firmly packed light brown sugar

¼ teaspoon ground cinnamon

Filling:

3 large eggs

¾ cup light corn syrup

¾ cup granulated sugar

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1¾ cups semi-sweet chocolate chips

1½ cups pecans, coarsely chopped

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
   
   Crust:
2. In a medium mixing bowl, combine flour, butter, brown sugar, and cinnamon. Stir together until mixture is crumbly.
   
   Bake:   
3. Press mixture evenly into the baking pan. Bake 15 to 20 minutes or until very lightly browned. Remove from oven.
   
   Filling:
4. Prepare filling while crust is baking. In a large mixing bowl, combine eggs, corn syrup, sugar, melted butter, and vanilla; using a wire whisk, whisk together until thoroughly mixed. Stir in chocolate chips and pecans.
   
   
5. Pour filling into the still hot baked crust. Bake 25 to 30 minutes or until filling is set and a toothpick inserted near the center comes out clean. Leave cookie in the pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch bars.
   
   Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
   
   Makes about 3 dozen bars
   
   TheBakingPan.com
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