Ingredients
Equipment
Method
Step-by-Step Instructions
- Combine cookie crumbs and melted butter in a bowl until well-blended. Press into a parchment-lined 9x9-inch pan, and chill for 15 minutes.
- In a large bowl, whisk eggs until light and frothy. Gradually add corn syrup, brown sugar, granulated sugar, cocoa powder, vanilla, and salt. Mix until smooth, then fold in chopped pecans and chocolate chips.
- Preheat oven to 350°F (175°C). Pour filling over the chilled crust and sprinkle whole pecans on top. Bake for 35-40 minutes, until edges are set with a slight jiggle in the center.
- Allow to cool completely in the pan on a wire rack. Prepare ganache, spread over the cooled bars, and garnish with additional chopped pecans. Chill until ganache is firm, about 30 minutes.
Nutrition
Notes
These bars can be stored in the fridge for up to 5 days or frozen for 3 months. Thaw in the fridge or microwave for a quick treat.