I am 5 weeks away from my second half marathon and of course I have really nailed down my diet because when I eat better running sucks less. While I've come up with some cool recipes (see these quesadillas) that are healthy and entertaining, I can't help but think about all of the foods that I am currently not eating. It's a vicious cycle-- I go run, I eat healthy and then scour Pinterest for foods I can't eat, sad I know. I won the Tucker Thanksgiving Throwdown with these babies and months later I can't believe how easy they were. Pecan pie isn't really a spring thing, but Pecan Pie Bars should be a year round dessert option. Make a pan for Easter and see if anyone complains, I dare you!
Chocolate Pecan Pie Bars adapted from The Girl Who Ate Everything.
What you need:
2 cups all purpose flour
1/3 cup of white sugar
1/4 tsp salt
2/3 cup unsalted butter, cold cut into small pieces
1 tsp ground cinnamon
1 cup light corn syrup
1/2 cup brown sugar
1/2 cup white sugar
2 tsp. vanilla extract
1 cup whole pecans
1 cup chocolate chips
What you do:
- Preheat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper.
- Make the crust: In a large bowl mix together the flour, sugar, salt, cinnamon and butter. Using the backs of two forks cut in the butter until the mixture looks like a crumbly mess. Pour the mixture in the pan and press in firmly.
- Make the filling: Witha wire whisk mix the eggs, corn syrup and sugars until smooth. Pour the filling onto the crust.
- Top it: Sprinkle the filling with the pecans and chocolate chips (the more chocolate chips the better)
- Bake for 25-30 minutes until the center sets. Let cool completely before cutting with a serrated knife.
Before the oven:
After the oven:
I've made this twice, the first time I didn't read the original instruction of baking the crust before adding the filling, so when I made them again I baked the crust for 15 minutes while I mixed the filling. I thought baking the crust made the bar too crunchy. It was good, but Jamie and I both preferred the consistency of the crust that wasn't pre-baked.