Recipe: frontera grill mexican chocolate pecan pie bars

    Caspersen Snow
    By Caspersen Snow

    Frontera Grill Mexican Chocolate Pecan Pie Pubs
    Frontera Grill is the Mexican dining establishment in Chicago owned by Rick Bayless.

    Frontera Grill?s residence specialized treat for greater than 13 years has been a gooey delicious chocolate pecan pie in a tender, flaky crust.

    Below we?ve turned that exact same method right into bars, simplifying our initial pie recipe and providing it a kind that?s right for a buffet or event.

    As opposed to pastry, we?ve made an easy crust of bread crumbs as well as crunchy Mexican chocolate, after that filled it with an indulgent freight of nuts as well as delicious chocolate held with each other with a simply a little bit of not- too- wonderful goo.

    You might discover it simplest to line your pan with a very carefully squashed item of heavy-duty aluminum foil to aid raise benches out.

    Cooling them initially will make them simpler to reduce.

    Makes 24 bars.

    2 1/2 cups (regarding 10 ounces) pecan halves
    1 cup (concerning 6 ounces) finely sliced Mexican chocolate
    ( such as the extensively readily available Ibarra brand name).
    6 ounces (concerning 6 to 8 slices) fresh white bread, ideally cakey.
    sandwich bread (like Pepperidge Ranch), gotten into big pieces.
    1 mug (8 ounces) melted butter, plus extra for coating the frying pan.
    A generous 3/4 teaspoon salt.
    5 ounces semisweet or bittersweet chocolate, sliced right into pieces.
    not larger than 1/4-inch.
    3 tablespoons flour.
    4 big eggs.
    1 mug firmly loaded dark brown sugar.
    1 mug corn syrup, preferably dark (or you can use a combination of.
    corn syrup and molasses, sorghum, Steens walking cane syrup or a lot of.
    any of the other rich-flavored syrups that are on the marketplace).
    2 teaspoons pure vanilla remove.
    Powdered sugar for garnish.

    Warm the oven to 325 levels F.

    Spread the pecans on a baking sheet. Bake till richly browned as well as warm scenting, regarding 10 mins.

    Allow cool, then scoop into the food mill and coarsely chop by turning the equipment on as well as off.

    Get rid of concerning 1 1/2 mugs of the nuts and put in a big dish to use in the dental filling.

    Include fifty percent of the Mexican chocolate to the nuts in the food mill and also pulse the maker to blend them.

    Include bread slices; process until everything is fairly fine crumbs.

    Add 1/3 mug of the dissolved butter and also 1/4 teaspoon of the salt.

    Refine simply to dampen everything.

    ( Doing not have Visit Chicago , you can cut each item independently with any type of other appliance or gadget you deem ideal, after that integrate them in a dish with the dissolved butter and salt.).

    Freely butter a 13 x 9-inch baking pan, after that uniformly pat in the crumb crust mixture. Refrigerate while you make the filling.

    Add the continuing to be half of the Mexican chocolate, the cut semisweet delicious chocolate as well as the flour to the bowl with the scheduled pecans.

    In the food processor (you don?t also need to cleanse it), mix the eggs and sugar till well integrated.

    Add the corn syrup, pulse a couple of times, then include the staying 2/3 mug of dissolved butter, the staying 1/2 tsp of salt and also all the vanilla. Refine to integrate thoroughly, then pour over the pecan filling up mix, mix well and scuff every little thing right into your crust-lined pan.

    Cook 40 to 50 mins or till benches have actually retreated slightly from the side of the frying pan.

    Let awesome to space temperature before reducing right into 2 inch-squares, cleaning with powdered sugar as well as preparing on an appealing serving plate.

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