Rich German chocolate cake and gooey, nutty pecan pie are mixed into one tempting treat in these delightful bars produced with Gold Medal® flour.
Simple and straightforward! This recipe is a huge hit with my entire family. I’d make this every day if it weren’t for them! Give it a try; you’ll enjoy it! You’ll need the following items to make this recipe:
1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed with light brown sugar
1 1/4 cup all-purpose flour (spoonful and flat)
Salt 1/2 tsp
3 large eggs
3/4 cup corn syrup
1/2 cup grainy sugar
1 pack semisweet chocolate chips
2 cups coarsely divided pecans
Directions are as follows:
Preheat the oven to 350 degrees Fahrenheit. Aluminum foil should be used to line the bottom and sides of a 9-by-13-inch baking pan. 1 room temperature butter, brown sugar, flour, and salt in the bowl of an electric mixer until coarse crumbs form. Blending should be poured into a prepared pan and pressed firmly into the bottom.
26-31 minutes in the oven until golden. Allow 11 minutes for cooling.
Meanwhile, whisk together eggs, corn syrup, granulated sugar, and melted butter in a large mixing basin until thoroughly combined. Combine chocolate chips and walnuts in a mixing bowl. It covers the entire shell. Bake for 25-30 minutes, or until set. Before rising it, let it cool completely in the pan (using foil to lift). Cut the cake into 32 strips (8 rows by 4 rows).