German Chocolate Bourbon Pecan Pie Bars

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Even after making numerous pecan pies for Thanksgiving, I’ve still got plenty of pecans left from this year’s crop produced by the big tree out back. With that in mind, I ran across a recipe in a recent Southern Living magazine for pecan pie bars and decided to give it a try. Like most every recipe I find, my end result varies a little because I’ll add a little of this or a dash of that; anything I think will improve the end result.

These are delicious! If you’re looking for something different to take to a party or give as a gift this year, give these tasty bars a try!

  • 3 cups pecan halves and pieces
  • 1 3/4 cups all purpose flour
  • 3/4 cup powdered sugar
  • 3/4 cup cold unsalted sweet cream butter, cut into small cubes
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cups semisweet chocolate morsels
  • 3/4 cup firmly packed brown sugar (light or dark)
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 1/4 cup good quality bourbon (I used Knob Creek)
  • 3 large eggs lightly beaten
  • 1 cup sweetened, flaked coconut

First, preheat your oven to 350F. Arrange the pecans in a single layer on a sheet pan and cook for 8-10 minutes, until lightly toasted and fragrant, stirring halfway through.

Line the bottom and sides of a 9″x13″ pyrex dish with heavy-duty aluminum foil, leaving 2-3 inches on each side to extend over the sides of the pan. Lightly grease the foil (I just spray with Pam).

In a food processor, pulse the flour, powdered sugar, cold cubed butter and cocoa 5-6 times, until the mixture resembles coarse meal. If you don’t have a food processor, you can use a pastry blender tool or even your hands. Press the mixture into the bottom and up the sides of your glass dish.

Bake at 350F for 15 minutes. Remove from the oven and sprinkle the crust with the chocolate morsels. Let cool completely in the pan on a wire rack (about 30 minutes).

While the crust is cooling, whisk together the brown sugar, corn syrup, melted butter, bourbon and the eggs until smooth. Stir in the coconut and toasted pecans and spoon mixture into the cooled crust.

Bake at 325F for 25-30 minutes or until golden brown and set. Cool completely on a wire rack (about 1 hour), then chill for 1 hour in the refrigerator. Lift the baked bars from the pan using the aluminum foil sides as a handle. Transfer to a cutting board and cut into bars. Peel off the foil and enjoy!

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Chocolate Roulage

Every so often my 40yo sweet tooth with kick in and I’ll start craving a decadent treat. Growing up in Alabama, it was always a treat to eat at Cobb Lane and get chocolate roulage for dessert. The whole “jelly roll” concept always appealed to me; even the Little Debbie Swiss roll was a childhood favorite.

Chocolate roulage looks hard to make; most people see this dessert and think there’s no way they can pull this off, but it’s really quite simple. The cake is basically a sponge cake. It’s baked on a “jelly roll” pan but I’ve never owned one personally. I simply use a sheet pan. The trick is to cover the baked cake with a cold, wet towel until the cake is completely cool. This keeps the cake moist and allows you to roll it up without it breaking, but I’ve eaten “broken” roulage in some of Birmingham’s finest restaurants, so if yours breaks, don’t worry about it. Some sifted powered sugar will cover any mistakes!

  • 5 large eggs at room temperature, separated
  • 1 cup sugar, divided
  • 6oz dark, semi sweet chocolate melted with 3 tbsp water
  • Dark cocoa
  • 1 cup whipping cream
  • 1 tsp vanilla extract

Beat the egg yolks thoroughly; add 3/4 cup of sugar to the yolks and continue to beat until thick. Blend the cooled melted chocolate with the egg yolks, then fold in stiffly beaten egg whites.

Butter a sheet pan or jelly roll pan. Line pan with wax or parchment paper and butter the paper. Spread cake mixture evenly on the buttered paper and bake at 325F for 10 minutes. Reduce heat to 300F and bake 5 minutes more. Remove from the oven, cover the cake with a cold, wet towel and let cool completely.

When ready to serve, carefully remove the towel and loosen the cake from the paper. Sift cocoa all over the cake, then turn the cake onto a fresh sheet of waxed or parchment paper. Peel off the old paper. Whip the cream with the vanilla and remaining 1/4 cup of sugar and spread liberally over the cake. Roll the cake lengthwise. Dust the top with more cocoa or with powered sugar. Slice to serve.

Cake can also be frozen once the whipped cream is added and the cake is rolled up. This will make the cake easier to slice with a more “set” filling.