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Nuts for Chocolate Bars

PrintPrint Recipe
  • Yield: 2 dozen bars
  • Prep Time: 0:20
  • Bake Time: 42 to 52 minutes
  • Chill Time: 1 hour

Ingredients

  • Crust
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter or margarine
  • Filling
  • 1/4 cup butter OR margarine
  • 4 ounces semi-sweet baking chocolate
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup sugar
  • 3 eggs
  • 1-1/2 teaspoons pure vanilla extract
  • 1 cup Fisher® Pecan Halves*
  • 1 cup candy coated peanut butter pieces

Directions

  1. Preheat oven to 325°F.
  2. Spray 13 x 9-inch baking pan with cooking spray. Combine flour and sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press firmly into prepared pan. Bake 15 to 20 minutes or until edges are just beginning to brown.
For Filling:
  1. Melt butter and chocolate in large saucepan over low heat; stir until melted and smooth. Blend in corn syrup, sugar, eggs and vanilla with a wire whisk; pour over crust. Sprinkle with pecans and candies.
  2. Bake 27 to 32 minutes or until filling is set. Refrigerate for 1 hour. Cut into 24 bars.
  3. * Instead of pecan halves, use a mixture of pecans, chopped walnuts and slivered almonds.
  4. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.
A hand pouring Karo Corn Syrup in to a glass bowl

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Corn Syrup

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print image

Nuts for Chocolate Bars

  • Yield: 2 dozen bars
  • Prep Time:  20 minutes
  • Bake Time: 42 to 52 minutes
  • Chill Time: 1 hour

Ingredients

  • Crust
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter or margarine
  • Filling
  • 1/4 cup butter OR margarine
  • 4 ounces semi-sweet baking chocolate
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup sugar
  • 3 eggs
  • 1-1/2 teaspoons pure vanilla extract
  • 1 cup Fisher® Pecan Halves*
  • 1 cup candy coated peanut butter pieces

Directions

  • Preheat oven to 325°F.
  • Spray 13 x 9-inch baking pan with cooking spray. Combine flour and sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press firmly into prepared pan. Bake 15 to 20 minutes or until edges are just beginning to brown.
  • Melt butter and chocolate in large saucepan over low heat; stir until melted and smooth. Blend in corn syrup, sugar, eggs and vanilla with a wire whisk; pour over crust. Sprinkle with pecans and candies.
  • Bake 27 to 32 minutes or until filling is set. Refrigerate for 1 hour. Cut into 24 bars.
  • * Instead of pecan halves, use a mixture of pecans, chopped walnuts and slivered almonds.
  • Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.