Author Notes
It has become a tradition in my kitchen to make these addictive, buttery chocolate bars every Christmas and New Years. I give them as gifts to friends and neighbors in cellophane bags with pretty ribbons for Christmas. But on New Year's Eve, which we celebrate with friends, they are a stroke of midnight treat. After the hugs and kisses and Old Lang Syne, the champagne bottle is popped and the crispy chocolate bars are eaten between sips. A perfect way to bring in a New Year. —lakelurelady
Ingredients
-
1 cup
unsalted butter, softened
-
1 cup
light brown sugar
-
1
egg yolk
-
1 cup
Unbleached flour
-
8 ounces
Guittard semisweet mini chips (available at King Arthur Flour)
-
2/3 cup
Chopped pecan pieces
Directions
-
Preheat oven to 350 degrees F.
-
In a medium mixing bowl or a stand mixer cream butter, sugar, and egg yolk until very smooth. Gradually add flour until well blended.
-
Spread dough on lightly greased 15 1/2″x10 1/2″x 1″ sheet pan. Do not worry if you cannot spread dough to edges. It spreads as it is baking. Be sure to use the size pan that is specified.
-
Bake for 15 to 20 minutes until medium brown. Remove pan from oven and sprinkle chocolate chips evenly over cake.
-
Return pan to oven to melt the chocolate for about 1 minute. When the chips are warmed remove from oven and spread the melted chocolate over the top. Sprinkle with nuts.
-
Cool on pan. Or place in refrigerator until chocolate is set. When cool, cut into squares.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.
See what other Food52ers are saying.