A lot of rich, a little bit of fancy, and super easy! My mom contributed this recipe to our hometown church centennial cookbook. It’s a family favorite and a nice change of pace from fudge and frosted sugar cookies.
Chocolate Pecan Crumb Bars
- 1 c. butter (no substitutes)
- 2 c. flour
- 1/2 c. sugar
- 2 c. chocolate chips, reserve 1/2 c.
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. vanilla
- 1 c. chopped pecans
Beat butter until creamy. Add flour and sugar, beat until crumbly. Press 2 c. (reserve the rest) crumb mixture onto the bottom of a 9×13 inch pan.
Bake at 350° for 10-15 minutes (until edges are golden).
In a small saucepan, warm (on low) 1 1/2 c. chocolate chips and condensed milk until chips are melted. Stir in vanilla and spread over hot crust.
Stir pecans and remaining chocolate chips into the rest of the crumb mixture. Sprinkle over chocolate filling. Bake at 350° for 25-30 minutes. Cool and cut into bars.
** These are very rich. I highly recommend cutting them small. I either cut 8×4 for 32 pieces (easier to measure), or 8×5 for 40 pieces.
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