These chocolate pecan squares have a crisp shortcrust base with a hint of cocoa and topped with butterscotch coated pecans made from scratch. A simple and easy snack any time of the year but a great edible gift during the holidays.
Add pecans and half the brown sugar to the food processor. Pulse until finely ground.
Then, add the flour, cocoa powder, coffee powder, remaining brown sugar, salt, and butter. Pulse a few times until you have a breadcrumb consistency.
Finally, add the egg and pulse no more than 3 to 4 times. You want the mixture crumbly.
Pour the mixture into the prepared baking pan. Using the back of a spoon press the dough into a firm base
Bake in the preheated oven for 10 mins. Meanwhile prepare the topping.
In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Once the sugar is melted continue to boil for two minutes more. Tip - It is best to shake rather than stir the mixture to prevent the crystalization of sugar.
Take it off the heat and add the cream Tip - the mixture will be very hot and bubbling, taking it off the heat will prevent overflow
Next, add the chopped pecans. Place it back on low heat to help stir and prevent it from setting too soon.
Pour the pecan mixture over the base and spread evenly with a spatula. Continue to bake in the oven for another 15 minutes.
The top will be bubbling hot so do not touch it with your fingers. Cool for just 10 minutes. While still warm cut into squares