This pecan chocolate chip butter cake is perfect for every occasion. It’s simple enough for casual parties and get-togethers, but it’s also fancy enough for formal dinners or formal parties. It can be your go-to cake recipe for every occasion. I have to admit that when I first made this, it instantly became a favorite. I always make it for my family whenever they want something sweet yet simple. But I also make this for my friends whenever they come to visit.
See what our friends from Evil Shenanigans have to say about this recipe:
“When I tell you these bars are gooey, I mean they are gooey! The base is buttery and moist, but the topping is soft and very … well … gooey. In terms of flavor, these bars taste very similar to pecan pie with a hint of cheesecake. Just warm from the oven they are beyond words, and so rich you could easily have half a bar and be totally satisfied.”
Yes, it’s a bit rich because of all those goodness. However, my friends and my husband aren’t deterred- they always have at least two pieces of this. I really can’t blame them though!
Ingredients
For the base:
1 cup plus 2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon Clabber Girl baking powder
1/4 teaspoon Clabber Girl baking soda
1/4 teaspoon Morton salt
3/4 cup packed Domino light brown sugar
4 tablespoons Land O Lakes butter, softened
1 Eggland’s egg
1 egg yolk from Eggland’s egg
1 teaspoon McCormick vanilla
For the topping:
2 ounces Philadelphia cream cheese, softened
2 tablespoons Karo light corn syrup
1 teaspoon McCormick vanilla
6 tablespoons Land O Lakes butter, melted
1/2 cup packed Domino light brown sugar
1/4 teaspoon Morton salt
1 egg yolk from Eggland’s egg
1/2 cup Gold Medal all-purpose flour
1/2 cup crushed Fisher pecans
1/2 cup Toll House chocolate chips
Instructions
Heat the oven to 350 F and spray an 8X8-inch pan with non-stick spray. Line the pan with parchment paper, leaving two inches hanging over the sides, and spray the paper with non-stick spray.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, and brown sugar until well blended. Add in the butter, egg, egg yolk, and vanilla and mix until smooth.
Turn the batter out into the pan and press it evenly into the pan. It will be quite thick.
In the same bowl beat together the cream cheese, corn syrup, vanilla, butter, brown sugar, salt, egg, and flour until smooth and lighter in color. Fold in the pecans and chocolate chips.
Carefully spread the topping over the base and bake for 35 to 40 minutes, or until the filling is puffed and the edges are set, but the center is just a little wobbly. Cool completely in the pan. Use the parchment to remove the bars from the pan and slice.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You could make the base of these chocolate if you like.
Thanks again to Evil Shenanigans for this amazing recipe.
