These bars aren’t baked too often at my house. If they are baked, I kinda hide them in the washing machine or something. They are just impossible to resist. Therefore, I only bake them for special occasions or when someone really insists. Don’t say I didn’t warn you.
For this recipe I like to use a Pyrex pan (either 1 [9 x 13-inch] or 2 [11-cup] pans). No, I don’t especially enjoy washing dishes. The reason I even own a few of those is because I firmly believe that for some specific recipes the Pyrex enhances the taste and texture. Otherwise it’s disposable pans all the way. So, yes, the crust here just needs Pyrex. And I love the fact that my pan comes with a cover. Although it’s a shame Pyrex doesn’t make covers with a lock.
Thank you, Tari M., for sharing this unique recipe with us.
Preheat oven to 350°F.
In the bowl of a stand mixer, or by hand, combine all crust ingredients; mix until just crumbly.
Evenly spread the crumb mixture into a Pyrex pan (either one 9 x 13-inch or two 11-cup pans); use a spoon to press down and compact the crumbs.
Bake, uncovered, for 15 minutes. Remove from oven; let cool a bit while you prepare the filling. Keep the oven heated while you work.
In the same bowl (no need to wash), combine eggs, corn syrup, sugar, margarine, and vanilla. Whisk until combined.
Add chocolate chips and pecans; mix with a fork until just combined.
Gently pour over cooled crust.
Bake for 35 to 40 minutes, until sides are set and center is still a bit bubbly.
Let cool; slice into bars (yields about 36). Store in an airtight container at room temperature.
Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.