Edd Kimber's chocolate chip pecan pie bars - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s chocolate chip pecan pie bars By You Magazine - October 10, 2021 These pecan pie-inspired bars are for people who can’t muster the energy to make a full-blown pie, pastry and all. Edd Kimber MAKES 12 225g unsalted butter, melted and cooled, plus extra for greasing 350g plain flour 200g caster sugar 1⁄4 tsp fine sea salt 85g mini chocolate chips FOR THE TOPPING 300g golden syrup 4 large eggs 100g light brown sugar 1⁄4 tsp fine sea salt 3 tbsp dark spiced rum or other dark liquor, eg whisky (optional) 1 tsp ground cinnamon 1 tsp vanilla extract 50g rolled oats 150g roughly chopped pecans Lightly grease a 23cm x 33cm baking tin and line with a large single sheet of parchment paper that covers the base and sides. Place the flour, sugar and salt in a large bowl and stir to combine. Make a well in the middle, then pour in the melted butter and mix with a butter knife until a dough just starts to form. Add the chocolate chips and stir briefly to distribute. Scrape the mixture into the prepared tin and press into an even layer. Refrigerate for 30 minutes, or until firm. Preheat the oven to 180C/ 160C fan/gas 4. Prick the chilled biscuit base with a fork and bake for about 35 minutes, or until golden brown. Set aside, but keep the oven on while you prepare the topping. Put the golden syrup, eggs, sugar, salt, rum (if using), cinnamon and vanilla into a large bowl and whisk together until smooth. Add the oats and pecans and whisk to combine. Pour the filling on to the biscuit base and spread around a little to cover evenly. Bake for about 30 minutes or until the topping is set. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bake out of the tin, then use a sharp knife to cut into bars or squares. If stored in a sealed container, the bars will keep for three to four days, but the base will soften. TIP Once the final bake has cooled, refrigerating it for 30 minutes or so can make it easier to lift from the tin and also help with cutting neat squares. Now buy Edd’ s book One Tin Bakes Easy by Edd Kimber will be published by Kyle Books on 14 October, price £17.99. To preorder a copy for £15.29 until 24 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved