Chocolate Pecan Bars
- 4 ounces (1 cup) whole-wheat pastry flour
- 2 ounces (1/2 cup) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3 ounces 6 tablespoons cold unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 2 to 3 teaspoons ice water
- 2 ounces 4 tablespoons cold unsalted butter
- 13 cup mild honey, like clover
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- Pinch of salt
- 1/2 cup chopped bittersweet chocolate or chocolate chips
- 8 ounces (2 cups) pecan halves
- Butter or oil a 9-by-13-by-2-inch pan and line with parchment.
- Butter the parchment.
- Sift together the flours and salt.
- Place the mixture in the bowl of a food processor fitted with the steel blade and add the sugar.
- Pulse to blend together.
- Add the butter and pulse until the mixture is crumbly.
- With the machine running, add the vanilla extract and ice water and process until the dough comes together on the blades.
- Stop the machine and, using your hands, press into an even layer in the prepared pan.
- Pierce with a fork all over and chill for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Bake the cookie base for 20 minutes, until it is just beginning to color.
- Allow to cool for 5 minutes before adding the top layer.
- Cream the butter with the honey, salt and nutmeg in a mixer fitted with the paddle attachment or in a food processor fitted with the steel blade.
- Beat in the eggs and vanilla.
- The mixture will look broken, which is fine.
- Distribute the chocolate and then the pecans evenly over the cookie layer.
- Scrape in the butter and egg mixture and spread in an even layer.
- Place in the oven and bake 20 to 25 minutes, until set.
- Remove from the heat and allow to cool completely before cutting.
flour, flour, salt, sugar, cold unsalted butter, vanilla, water, cold unsalted butter, honey, eggs, vanilla, freshly grated nutmeg, salt, bittersweet chocolate, pecan
Taken from cooking.nytimes.com/recipes/1014289 (may not work)