Chocolate Pecan Pie Squares

• 1-1/2 cup all-purpose flour
• 1/3 cup icing sugar
• 1/4 cup unsweetened cocoa powder
• 3/4 cup unsalted butter, cold, cubed
• 1 tsp. vanilla
• 1 tsp. cold water
• 3 oz. unsweetened chocolate, chopped
• 1/3 cup unsalted butter
• 3/4 cup brown sugar, packed
• 1 egg
• 3/4 cup corn syrup
• 1 tsp. vanilla
• 3 cups pecan halves

1. Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side.
2. Lightly grease foil.
3. In food processor or bowl, combine flour, sugar and cocoa.
4. Add butter, vanilla and water; pulse or cut in with pastry blender until fine crumbs form.
5. With fingers, knead portions into balls of dough; pat into prepared pan.
6. Bake in 350F / 180C oven for 20 minutes.
7. Topping: In top of double boiler over hot (not boiling) water, melt chocolate with butter; remove from heat.
8. Whisk in sugar, then egg; whisk in corn syrup and vanilla.
9. Stir in pecan halves.
10. Pour over base, spreading evenly.
11. Bake for 20-25 minutes longer or until filling is just set.
12. Let cool completely in pan on rack.
13. Refrigerate until firm.
14. With knife, cut along ends of pan; using foil overhang, loosen from pan.
15. Invert onto back of baking sheet; peel off foil.
16. Invert onto board; cut into squares.
17. Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.

flour, icing sugar, cocoa, unsalted butter, vanilla, cold water, unsweetened chocolate, unsalted butter, brown sugar, egg, corn syrup, vanilla, pecan halves

Taken from www.foodgeeks.com/recipes/1916 (may not work)