Pecan And Chocolate Squares

Definitely a must-try! by paula disbrowe, david norman, from fine cooking issue #70.

Steps

Make the cookie base: position a rack in the middle of the oven and heat the oven to 350f.

Put the butter in a food processor , along with the flour , light brown sugar , cinnamon , and salt.

Pulse until the mixture is well combined.

Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom.

Bake the base until firm and lightly browned , about 25 minutes.

When the cookie base comes out of the oven , sprinkle the grated chocolate evenly over the top.

Set the pan aside.

Make the pecan topping: as the cookie base bakes , pulse the pecans in the food processor until coarsely chopped.

In a medium-size heavy saucepan , melt the butter.

Stir in the dark brown sugar , honey , cream , and salt.

Simmer for 1 minute , stirring occasionally.

Stir in the pecans.

Pour the pecan mixture over the chocolate-sprinkled cookie base , spreading evenly.

Bake until much of the filling is bubbling , 16 to 18 minutes.

Let cool completely in the pan.

When ready to serve ,.

Ingredients

unsalted butter, unbleached all-purpose flour, light brown sugar, ground cinnamon, table salt, bittersweet chocolate, pecans, dark brown sugar, honey, heavy cream