Goldy Bear's Lethal Layers
"Another recipe from Diane Mott Davidson's Goldy Bear character. Like pecan pie, only easier to pick up. Yum!!"
photo by newspapergal
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
32
ingredients
- 1⁄2 cup unsalted butter
- 1⁄2 cup dark brown sugar
- 1 cup all-purpose flour
- 1 -2 cup pecan halves
- 2 eggs
- 1 cup firmly packed dark brown sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- additional flour (see below)
- 1 cup chocolate chips
directions
- Preheat oven to 375.
- In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. (can also bedone with 2 knives or a pastry cutter).
- Pat as a crust into a buttered 9x13 pan.
- Bake for 10 minutes, then cool completely.
- Spread pecans over cooled crust.
- Beat eggs with brown sugar until thick.
- Add vanilla.
- Put salt and baking power in the bottom of a 1/4 cup measure, then fill the rest of the measure with flour.
- Stir this into egg mixture.
- Pour this mixture over the pecans and crust.
- Sprinkle chips over the mixture.
- Bake at 375 for 20 minutes or until center is set.
- Let cool before cutting.
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Reviews
-
This was so good!! Very moreish, you just can't stop at one piece, or at least we couldn't. LOL. It wasn't too sweet either which was great. Thanks! -
I have made these bars several times for bake sales and always get rave reviews! I never get a chance to see how long they'll last! -
This was an easier recipe to follow, although mine didn't look much like the picture. I think I should have put more chocolate chips int it. Anyway, I might make these again sometime, if I don't forget about this recipe. Thanks for sharing.
-
Excellent. Rich, buttery, and wonderful either warm from the oven or cooled. I used half whole-wheat and half all-purpose flour for the crust with no compromise to the taste. I followed the recipe exact, and then drizzled a bit of melted choc chips on the bars after they'd cooled. Excellent - served to friends and they raved & raved. I'm going to try to freeze a few to see how that works out :) (chose for Pick a Chef '05) -
I'm editing this review to add another star based upon a couple of corrections made to the recipe. This recipe was really good. The cookies lasted almost a week after baking them (I have no reason why), but they held up very well during that time. I found that it really required more than 2 cups of halved pecans to spread a good amount of nuts over the entire 9 x 13 area of the pan. That may have been personal preference though. Mine needed closer to 25 minutes in the oven to bake. I love Diane Mott Davidson's books and this is one of the best recipes from the series!Delicious. Thanks for posting this!!
RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>
