Celebration Baking

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I am always looking for an excuse to bake.  Today’s excuse? Erica’s Edibles has had over 100,000 views! What?!? I can’t believe it!

Back when I started blogging, honestly, I didn’t think anyone other than my parents and maybe a few friends would have read.  It is so exciting that people actually look at what I bake!

Now the big decision is to pick a recipe!  There are so many I have Pinned and saved that I want to make.  I tried to find one that would please everyone, no peanut butter and chocolate (crazy I know! My parents hate that combination) and no coconut!  This was hard as just about all of my favourite included chocolate peanut butter or coconut.  I had to start a new search.  The recipe I chose was from The Bitter Side of Sweet, Chocolate Pretzel Pecan Shortbread Bars.  The name pretty much says it all.

Chocolate Pretzel Pecan Shortbread Bars

Crust

2 cups flour
⅓ cup brown sugar
½ cup pecans, chopped
1 stick butter, cold

Directions

1. Preheat oven to 350 F.

2. Prepare a 9 x 13 pan by lining with a piece of parchment paper. Then spray the parchment paper.

3. Mix the flour and brown sugar together

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4. Cut into mixture the butter till it looks crumbly

 

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5. Stir in pecans. Spread into pan and bake for 10 minutes (I got a little worried at this point, seems a bit dry to bake)

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6. When done allow to cool while you prepare the filling (still looking kind of dry)

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Filling

1 cup sugar
1 cup white Karo syrup
½ cup butter, melted
4 eggs, slightly beaten
2 cup chopped pecans
1 cup mini chocolate chips
1 cup pretzels chopped

Directions

1. In a large bowl combine sugar, syrup and butter

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2. In a separate bowl, lightly beat eggs

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3. Add to sugar mixture and stir.

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4. Pour over shortbread and spread evenly

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5. Evenly spread pecans

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6. Top with layer of chocolate chips

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7. Finish with layer of chopped pretzels *tip* When I tried to chop the pretzels they were bouncing everywhere! I found it much easier and less messy to put them in a baggy and break them up

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8. Press the pretzels down lightly into the batter

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9. Put back in oven and cook for 30 minutes or until middle no longer jiggles, *mine took nearly an hour

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10. Cool at room temperature.

11. Then chill bars for 4 hours or overnight. ENJOY!

The next day

They look fantastic!

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These were OK.  I found them to be a little on the dry side.  Between the pretzels and the shortbread crust, don’t plan on whistling a tune.  The centre was not bad, could have been sweeter and didn’t have a lot of flavour.  Everyone that had them said they were good, but I was unimpressed.  I wouldn’t make them again.

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