This was a test run for a dessert option for Thanksgiving. I have great memories of eating this as a pie when dining at Topolobampo, and I thought it would make a great dessert for Thanksgiving. Rick Bayless happened to make this as a "bar" version on his show One Plate at a Time. So I immediately went to the website to get the recipe so I could try it.
It's a great recipe if having a lot of people over because it's really easy to make and it goes a long way. It's much better to make the day before - which is a good way of spreading out the cooking for Thanksgiving.
I made a few changes to his recipe which are:I used maple syrup instead of corn syrup.
I used Valrhona 71 % chocolate and
Dolfin au lait chocolate instead of mexican chocolate.
I also think I under baked the bars from the 55 minutes required in the recipe.... just because the bottom was slightly underdone - maybe blind baking it for a couple of minutes to crisp it up would be a good idea.
I highly recommend eating with ice cream !
2 comments:
Looks good. I prefer a little under done than over done, yikes!
~ingrid
i have never been one for pecan pie but i think this recipe may have convinced me to give it a try. especially since there's chocolate involved!
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