Chocolate-pecan squares


  • Prep Time20 mins
  • Total Time20 mins
  • Makes16 squares
*PLUS Baking Time: 50 minutes


  • 1/2 cup unsalted butter, at room temperature

  • 1 egg yolk

  • 1 cup all-purpose flour

  • 2 tbsp icing sugar

  • 1/4 tsp salt

  • 3 eggs

  • 1/2 cup brown sugar

  • 2 tbsp all-purpose flour

  • 1/4 tsp salt

  • 2/3 cup corn syrup

  • 1 tbsp vinegar, or lemon juice

  • 1 cup pecans, or walnuts

  • 1 cup chocolate chips


  • Preheat oven to 350F (180C). Lightly grease an 8-inch (2-L) square pan or coat with cooking spray. To make base, stir butter with egg yolk in a mixing bowl. Then add 1 cup (250 mL) flour, icing sugar and 1/4 teaspoon (1 mL) salt. Stir with a fork until well blended. Press into bottom of greased pan. Bake in centre of preheated oven until lightly golden, about 15 minutes.

  • To make topping, beat 3 eggs in a large bowl until slightly foamy. Stir brown sugar with 2 tablespoons (30 mL) flour and 1/4 teaspoon (1 mL) salt. Stir into eggs until blended. Beat in corn syrup and vinegar. Add nuts and chocolate chips.

  • Spread mixture evenly over hot base. Bake in centre of 350F (180C) oven until top is set and edges are browned, from 35 to 40 minutes. Place pan on a rack to cool. Cut into squares.

Nutrition (per serving)

Calories 263, Protein 3.2g, Carbohydrates 31.8g, Fat 14.9g, Fibre 1.4g, Sodium 98mg.

Food stylist Rosemarie Superville celebrates St. Valentine's Day with these squares which have a shortbread base.