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Ingredientes
- Five, (5- by 2 1/2-inch) graham crackers or possibly 2/3 c. crushed graham crackers
- 1/2 c. Pecans, toasted lightly
- 2 Tbsp. Sugar
- 3/4 stk unsalted butter, melted (6 Tbsp.)
- 1/4 tsp Salt
- 4 ounce Unsweetened chocolate, minced
- 1 stk unsalted butter, cut into pcs (1/2 c.)
- 2 lrg Large eggs, beaten lightly
- 1/4 tsp Vanilla
- 1/4 tsp Salt
- 2 c. Firmly packed light brown sugar
- 1 c. All-purpose flour
Direcciones
- Make crust:Preheat oven to 350F.
- Into a food processor crumble graham crackers and grind into crumbs. Add in pecans, sugar, butter, and salt and pulse motor till nuts are minced fine. Press crumb mix proportionately onto bottom of an 11- by 7-inch baking pan and bake in middle of oven 5 min. Cold crust in pan on a rack.
- Make fudge layer:In a medium metal bowl set over a saucepan of barley simmering water heat chocolate with butter, stirring. Remove bowl from pan and cold to room temperature. With an electric mixer beat in remaining ingredients, beating till smooth.
- Spread fudge layer on top of crust and bake in middle of oven 30 to 35 min, or possibly till top is set, edges have begun to pull away from sides of pan, and a tester inserted in center comes out with moist chocolate adhering. While fudge is still warm, score with a sharp knife into 24 small bars and cut into bars, wiping knife blade clean after each cut. Cold bars in pans on a rack. Bars will continue to set as they cold but will remain somewhat soft. Bars keep in an airtight container 3 days or possibly, covered and chilled, 1 week.
- Makes 24 bars.
