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Fudge Bars with Pecan-Graham Crust

 

 

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Fudge Bars with Pecan-Graham Crust

Gourmet Archives

Crust:
Five 5-by-2 1/2-inch graham crackers or
2/3 cup crushed graham crackers
1/2 cup pecans, toasted lightly
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon salt

Fudge Layer:

4 ounces unsweetened chocolate,
chopped
1/2 cup (1 stick) unsalted butter,
cut into pieces
2 large eggs, beaten lightly
1/4 teaspoon vanilla extract
1/4 teaspoon salt
2 cups firmly packed light brown sugar
1 cup flour

Preheat oven to 350 degrees F.
Make crust
: Into food processor crumble graham crackers and grind into crumbs. Add pecans, sugar, butter and salt and pulse motor until nuts are chopped fine. Press crumb mixture evenly onto bottom of an 11-by-7-inch baking pan and bake in middle of oven 5 minutes. Cool crust in pan on rack.
Make fudge layer:
In medium metal bowl set over saucepan of barely simmering water melt chocolate with butter, stirring. Remove bowl from pan and cool to room temperature. With electric mixer beat in eggs, vanilla, salt, brown sugar and flour, beating until smooth. Spread fudge layer on top of crust and bake in middle of oven 30 to 35 minutes, or until top is set, edges have begun to pull away from sides of pan and tester inserted in center comes out with moist chocolate adhering. While fudge is still hot, score with sharp knife into 24 small bars and cut into bars, wiping knife blade clean after each cut. Cool bars in pan on rack. Bars will continue to set as they cool but will remain somewhat soft. Keep in airtight container 3 days or covered and chilled 1 week.


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