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Ina Garten Chocolate-Dipped Pecan Squares

Ina Garten Chocolate-Dipped Pecan Squares - recipe card
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Buttery shortbread crust topped with a gooey caramel-pecan filling, baked until golden, then finished with a rich chocolate dip. Each square balances crisp, crunchy, and chewy textures with deep caramel and toasted nut flavors.

Ingredients

Scale
  • For the crust:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1 cup all-purpose flour
  • For the filling:
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 1/2 cups pecan halves, roughly chopped
  • For the chocolate dip:
  • 4 oz semisweet chocolate, finely chopped
  • 1 tsp vegetable shortening

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
  2. In a medium bowl, beat the softened butter, granulated sugar, and salt with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
  3. Add the flour and mix on low speed just until combined; the dough will be crumbly but should hold together when pressed. Do not overmix, or the crust will be tough.
  4. Press the dough evenly into the prepared pan, using the bottom of a measuring cup to flatten. Bake for 20 minutes, until the crust is pale golden and set. Remove from oven and let cool for 5 minutes while you make the filling.
  5. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. Stir in the chopped pecans.
  6. Pour the filling over the warm crust, spreading evenly with a spatula. Return to the oven and bake for 25-30 minutes, until the filling is set and slightly puffed at the edges. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
  7. Transfer the pan to a wire rack and let cool completely in the pan, about 1 hour. For cleanest cuts, refrigerate for 30 minutes before slicing.
  8. Once cool, lift the bars out using the parchment overhang and place on a cutting board. Cut into 16 squares (about 2-inch each) with a sharp knife, wiping the blade between cuts.
  9. For the chocolate dip: Line a baking sheet with parchment paper. In a small heatproof bowl set over a saucepan of barely simmering water (or in a microwave in 15-second bursts), melt the chocolate and shortening, stirring until smooth. Remove from heat.
  10. Dip the bottom of each square into the melted chocolate, letting excess drip back into the bowl, then place on the prepared baking sheet. Alternatively, dip one corner or half of each square for a decorative look.
  11. Refrigerate the dipped squares for 10-15 minutes, until the chocolate is set. Serve at room temperature for the best texture.

Notes

Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze undipped bars in a single layer on a baking sheet, then transfer to a freezer bag; freeze for up to 2 months. Thaw at room temperature and dip in chocolate before serving. To reheat, place in a 300°F (150°C) oven for 5 minutes to soften slightly.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-chocolate-dipped-pecan-squares/