Pecan Squares With Dipped Chocolate Ganache

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 1/4 lbs unsalted butter or 1 1/4 lbs unsalted margarine, room temperature
• 3/4 cup granulated sugar
• 3 extra-large eggs
• 3/4 teaspoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 lb unsalted butter or 1 lb unsalted margarine
• 1 cup good honey
• 3 cups light brown sugar, packed
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/4 cup heavy cream
• 2 lbs pecans, coarsely chopped
• 8 ounces good semi-sweet chocolate chips
• 8 ounces heavy cream
• 1 teaspoon instant coffee granules (optional)

Recipe

• 1 preheat the oven to 350ºf.
• 2 making the crust:.
• 3 beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approxiamtely, 3 minutes.
• 4 add the eggs and the vanilla, and mix well.
• 5 sift together the flour, baking powder, and salt. mix the dry ingredients into the batter with the mixer on low speed until just combined.
• 6 press the dough evenly into an ungreased 18x12x1" baking sheet, making an edge around the outside. it will be very sticky; sprinkle the dough and your hands lightly with flour.
• 7 bake for 15 minutes, until the crust is set but not browned. allow to cool.
• 8 topping:.
• 9 combine the butter, honey, brown sugar and zests in a large, heavy-bottomed saucepan. cook over low heat until the butter is melted, using a wooden spoon to stir.
• 10 raise the heat and boil for 3 minutes. remove from heat. be very careful - it is hot caramel!
• 11 stir in the heavy cream and the pecans. pour over the crust, trying not to get the filling between the crust and the pan.
• 12 bake for 25-30 minutes, until the filling is set.
• 13 remove from the oven and allow to cool. wrap in plastic wrap and refrigerate until cold. cut into small bars(as they are rich).
• 14 make ganache:.
• 15 cook the heavy cream, chocolate chips, and instant coffee(if using) in the top of a double boiler over simmering water until very smooth and warm, stirring occasionally.
• 16 dip only one end of pecan bars in the ganache, & place on muffin cup liners; smoosh(for lack of a better word - this word is mine, not ina garten's) to open and place the dipped pecan bar in it. this way it can drip into the liner! serve with or without liners.