Type what you have

Ingredients

• ✓ pecan
• cake flour
• salt
• baking powder
• butter
• white sugar
• vanilla extract

Instructions

1. 1 Sift cake flour, salt, and baking powder into a medium bowl.
2. 2 Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
3. 3 Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
4. 4 Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
5. 5 Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By cakeeater567

Ingredients

• ✓ pecan
• white sugar
• cinnamon
• cream cheese
• all-purpose flour
• butter
• white sugar
• all-purpose flour
• apricot preserves

Instructions

1. 1 To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
2. 2 Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
3. 3 Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
5. 5 Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
6. 6 Bake in the preheated oven until golden, about 12 to 15 minutes.

By Marge

Ingredients

• ✓ pecan
• brown sugar
• water
• all-purpose flour
• apple
• mixed fruit
• puff pastry
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
3. 3 Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

By CookinginFL

Ingredients

• ✓ pecan
• apple
• cinnamon
• sugar
• sugar
• margarine
• all-purpose flour
• egg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
2. 2 Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
3. 3 In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
4. 4 Bake in preheated oven for 65 minutes, or until golden brown.

By S F ALLEN

Ingredients

• ✓ pecan
• butter
• sugar
• egg yolk
• vanilla extract
• cardamom
• allspice
• all-purpose flour
• strawberry jam

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
2. 2 Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
3. 3 Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
4. 4 Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
5. 5 Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

By Linda K

Ingredients

• ✓ pecan
• all-purpose flour
• baking soda
• salt
• butter
• confectioners' sugar
• vanilla extract
• oatmeal
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
3. 3 With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.

By Donna Q

Ingredients

• ✓ pecan
• all-purpose flour
• white sugar
• egg
• vanilla extract
• butter
• egg
• sugar
• sugar

Instructions

1. 1 Sift the flour and white sugar together in a mixing bowl, and stir in 1 egg and the vanilla extract until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
2. 2 Divide the dough in half, and roll into two 11-inch-long logs. Wrap one of the logs in waxed paper and then plastic wrap, and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg, and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in plastic wrap, and refrigerate overnight. (See Cook's Note.)
3. 3 Preheat the oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper.
4. 4 Cut the unsugared log of dough into round slices about 1/8-inch thick, and place the rounds onto the prepared baking sheets, about 1/2-inch apart. Top each round with a pecan half. Cut the sugared log of dough into 1/8-inch thick slices, and place them onto prepared baking sheets. Sprinkle each sugared cookie with more coarse sugar crystals, if desired.
5. 5 Place one baking sheet of cookies at a time into the preheated oven, and bake until the edges barely turn golden, 4 to 5 minutes. Remove the cookies to wire racks to cool.

By phoenix__rising

Ingredients

• ✓ pecan
• cooking spray
• flour
• yellow cake mix
• vanilla pudding mix
• egg
• irish cream liqueur
• vegetable oil
• water
• sugar
• butter
• water
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
2. 2 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
4. 4 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
5. 5 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

By Sue Haser

Ingredients

• ✓ pecan
• butter
• brown sugar
• egg
• applesauce
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• coffee
• raisin

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. 2 In a large bowl, mix together the butter, brown sugar, eggs and applesauce. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; stir into the batter alternately with the cold coffee. Finally, mix in the raisins and pecans. Spread the batter evenly into the prepared pan.
3. 3 Bake for 15 to 20 minutes in the preheated oven, or until lightly browned. Cool and cut into bars.

By Sara

Ingredients

• ✓ pecan
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• semisweet chocolate chip
• apricot jam
• rum
• water
• sugar
• red food coloring
• yellow food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
4. 4 When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
5. 5 Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

By Barbara

Ingredients

• ✓ pecan
• maple syrup
• chopstick
• all-purpose flour
• bread crumb
• kosher salt
• buttermilk
• heavy cream
• egg
• butter
• orange
• bourbon whiskey
• crystallized ginger
• cranberry
• raisin
• currant
• apricot
• medjool date

Instructions

1. 1 Select a heat-proof bowl of any size or shape and generously grease with butter.
2. 2 Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
3. 3 Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
4. 4 Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
5. 5 Pudding can be cooked immediately if need be, but better if left to rest in the refrigerator, 8 hours to overnight.
6. 6 Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
7. 7 Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
8. 8 Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
9. 9 Brush maple syrup over top. Cut and serve immediately.

By John Mitzewich

Ingredients

• ✓ pecan
• dark rum
• milk
• molasses
• baking soda
• cinnamon
• salt
• all-purpose flour
• egg
• brown sugar
• butter
• cooking spray
• dark rum
• candied citron
• mango
• cherry
• currant
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
3. 3 When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
4. 4 Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
5. 5 Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition.
6. 6 Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
8. 8 While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
9. 9 Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
10. 10 Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum.
11. 11 Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
12. 12 Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving.
13. 13 Enjoy!

By Karen Uffelman

Ingredients

• ✓ pecan
• cinnamon
• white sugar
• butter

Instructions

1. 1 Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
2. 2 Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
3. 3 Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

By Julie Pastore

Ingredients

• ✓ pecan
• semi-sweet chocolate chip
• heavy cream

Instructions

1. 1 Line a cookie sheet with wax paper; set aside.
2. 2 Combine chocolate chips and cream in a medium metal bowl; set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat.
3. 3 Stir pecan halves into melted chocolate mixture until completely coated. Use a slotted spoon to remove a few pecans at a time onto the prepared cookie sheet. Separate pecans so they don't stick together. Place in the refrigerator until set, about 10 minutes.

By Goldielocks164

Ingredients

• ✓ pecan
• white sugar
• butter
• flour
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin).
3. 3 Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute.
4. 4 Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.

By Rosina

Ingredients

• ✓ pecan
• butter
• brown sugar
• nutmeg

Instructions

1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Ingredients

• ✓ pecan
• egg white
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

By Kirsten Chepeus

Ingredients

• ✓ pecan
• semisweet chocolate chip
• sweetened condensed milk
• orange peel

Instructions

1. 1 Line an 8 x 8 inch square pan with parchment paper.
2. 2 Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
3. 3 Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

By Angela

Ingredients

• ✓ pecan
• graham cracker
• white sugar
• butter
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with graham crackers. Sprinkle evenly with pecans.
3. 3 Combine sugar, butter, and margarine in a small saucepan over medium heat. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.
4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool completely before serving.

By Angie

Ingredients

• ✓ pecan
• ✓ pecan
• olive oil
• date
• agave nectar
• persimmon
• cinnamon

Instructions

1. 1 Lightly grease an 8-inch pie pan with olive oil.
2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Ingredients

• ✓ pecan
• walnut
• raisin
• maraschino cherry
• sweetened condensed milk
• vanilla wafer

Instructions

1. 1 In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
2. 2 Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

By Elaine Harper

Ingredients

• ✓ pecan
• sugar
• corn syrup
• salt
• butter
• baking soda
• vanilla extract

Instructions

1. 1 Lightly grease a baking sheet.
2. 2 Combine pecans, sugar, corn syrup, and salt in a 4-cup microwave-safe glass measuring cup.
3. 3 Microwave on high for 3 1/2 minutes; stir and microwave for 3 1/2 minutes more. Stir in butter and microwave for 2 minutes.
4. 4 Stir in baking soda and vanilla extract until foamy; pour onto the prepared baking sheet, then tilt the sheet back and forward to allow it to spread a little. Allow brittle to cool completely before breaking into pieces. Store in an airtight container.

By Texaskari22

Ingredients

• ✓ pecan
• brown sugar
• sugar
• water
• butter

Instructions

1. 1 Generously butter baking sheets.
2. 2 In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

By Susan White

Ingredients

• ✓ pecan
• butter
• brown sugar
• banana
• banana cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
2. 2 Prepare cake mix according to package instructions. Divide batter into the 2 pans.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

By dlynn

Ingredients

• ✓ pecan
• butter
• brown sugar
• heavy cream
• salt

Instructions

1. 1 Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

By Brenda F

Ingredients

• ✓ pecan
• butter
• brown sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
2. 2 Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

By Madison Meehan

Ingredients

• ✓ pecan
• white sugar
• cocoa powder
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

By Sally

Ingredients

• ✓ pecan
• ✓ pecan
• pie crust
• semisweet chocolate chip
• egg
• salt
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
3. 3 In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
4. 4 Bake for 25 to 30 minutes.

By JJOHN32

Ingredients

• ✓ pecan
• butter
• corn syrup
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
3. 3 Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

By Jim Jeremiah

Ingredients

• ✓ pecan
• crescent roll
• butter
• brown sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. 2 Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.
3. 3 In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.
4. 4 Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.

By Joan