Prepare 1 recipe of the Bar Cookie Crust (makes a 9x13 crust). Preheat oven to 350 degrees. For the filling, toast the pecans at 350 degrees for 7 minutes or until they give off a nutty aroma. Cool completely and then finely chop. Combine the eggs, brown sugar, corn syrup and vanilla in a medium mixing bowl and whisk until smooth. Stir in the butter and flour. Fold in the melted chocolate and the pecans.Pour this over the baked crust, gently spreading to cover the top evenly. Return the pan to the oven and bake for 30-35 minutes at 350 degrees. or until the topping is firm. Cool completely. For the drizzle, combine the chocolate and butter in an ovenproof bowl and microwave on lowest power for 40 seconds. Stir, and microwave for an additional 20 seconds. Stir again until smooth. Drizzle the chocoalte glaze over the bar cookies. Refrigerate for at least 30 minutes before cutting into squares.
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