Nuts for Chocolate Bars
For Crust: Preheat oven to 325°F. Spray 13 x 9-inch baking pan with cooking spray. Combine flour and sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press firmly into prepared pan. Bake 15 to 20 minutes or until edges are just beginning to brown.
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter or margarine
Filling:
- 1/4 cup butter OR margarine
- 4 ounces semi-sweet baking chocolate
- 1 cup Crown® Lily White® or Golden Corn Syrup
- 1/2 cup sugar
- 3 eggs
- 1-1/2 teaspoons pure vanilla extract
- 1 cup Pecan Halves*
- 1 cup candy coated peanut butter pieces
Method
For Crust: Preheat oven to 325°F.
Spray 13 x 9-inch baking pan with cooking spray. Combine flour and sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press firmly into prepared pan. Bake 15 to 20 minutes or until edges are just beginning to brown.
For Filling: Melt butter and chocolate in large saucepan over low heat; stir until melted and smooth. Blend in corn syrup, sugar, eggs and vanilla with a wire whisk; pour over crust. Sprinkle with pecans and candies.
Bake 27 to 32 minutes or until filling is set. Refrigerate for 1 hour. Cut into 24 bars.
