The decision to devote an entire week’s worth of posts to baked goods was easy. Choosing the top five was more than a little challenging. By day, I work as an editor at Veranda, and each week we feature a series on Facebook. This week is my week. I culled through the magazine’s 25-year history to uncover, test, and — best of all — taste its recipes. Out of all of those recipes, I knew one category that had to make the final cut: pecan pie.
Anytime I see any pecan-infused dessert, I immediately think of my brother. He’d probably live off of it if he could, so when it came time to test this recipe, I knew I had to save it for my next trip to Florida so he could taste it. His verdict? The caramelized, nutty flavor and gooey texture provide everything you’d want from a pecan pie, and they’re decadent enough that you only need a small square to satisfy even the strongest cravings.
Chocolate Pecan Bites
(As seen in Veranda‘s March/April 2000 issue)
1 refrigerated piecrust
1 cup pecan pieces, broken
½ cup butter, melted
1 ½ cups light brown sugar
1 cup dark Karo syrup
2 tablespoons Bourbon
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips (optional)
Preheat oven to 325 degrees. Bring piecrust to room temperature and press into 8” x 8” pan. Sprinkle pecan pieces over crust.
Mix eggs, butter, sugar, syrup, bourbon, and vanilla together by hand until fairly smooth. Pour over pecans. Top with chocolate chips, if desired.
Bake 45 minutes or until center has set. Let cool, then cut into squares.