Wednesday, April 9, 2014

Derby Pie Bars

 Oh my!!  I decided to make these oh so yummy and delicious derby bars this week!  I only ate two bars and took the rest to my MOPS meeting.  It's a good thing I did because I could have seriously ate the whole pan.  They are just as delicious as they look!  You must try them for your next get together or holiday or just chocolate craving.  

Derby Pie Bars
Recipe adopted from The Kitchen

For the shortbread crust:
1/4 cup powdered sugar
1 cup all purpose flour
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cubed

For the filling:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons bourbon vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups chopped pecans

Preheat oven to 350 degrees. To make the crust, combine the powdered sugar, flour and salt in a food processor. Add cubes of butter and pulse until it resembles course cornmeal. (You can also use your fingers or a pastry cutter to incorporate the butter.) Firmly pat the mixture into the bottom of a 9x13 baking dish.  Bake the crust for about 20 minutes until just lightly golden.  

To make the filling, cream the butter and sugar until light and fluffy.  Add the eggs, flour, salt and vanilla and continue to mix until well combined. Fold in the chocolate chips and pecans.  Pour batter over partially baked crust. Bake until filling is set and the top is light golden brown, 30-35 minutes. Allow the bars to cool for at least 30 minutes before cutting into squares. Serve with vanilla ice cream or whipped cream.

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