Introduction: How to Make the Best Pecan Fudge Crunch Bars

By Kitchen Mason
About: Helping you create great food with easy to follow step by step recipes. Check out www.kitchenmason.com for more marvelous ideas!

These little Pecan Fudge Crunch Bars of heaven are super quick & easy to make! A soft & chewy cookie base topped with oodles of silky melted chocolate, finished off with crunchy chopped pecans & indulgent fudge pieces. Do you need any more justification to make them that that?!

Here is what you will need to make 16 bars.

  • 150g Unsalted Butter, Room Temp
  • 135g Soft Light Brown Sugar
  • 1 Egg Yolk, Room Temp
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 170g Plain Flour
  • 175g Finely Chopped Milk Chocolate OR Chocolate Chips
  • 50g Pecans, Roughly Chopped
  • 75g Fudge Pieces

Essential Equipment

  • 20cm (8″) Square Baking Tin

Step 1: To Make the Cookie Dough

Preheat your oven to 180°C/Fan 170°C and lightly grease & line your tin with baking paper.

Firstly, in an electric stand mixer or in a large bowl with an electric hand whisk, cream together the butter & sugar until light & fluffy.

Then add in the egg yolk, vanilla extract and the salt & give it a mix until it’s nice & smooth again.

Step 2: To Make the Cookie Dough

Next, dump in the flour and beat again until it comes together to form a dough. You can do this in the mixer still or, like me, by hand with a spatula.

Step 3: To Bake

Press the dough out evenly into the base of your prepared tin.

Place into the oven to bake for 18-22 minutes until golden on top.
Meanwhile, if you haven’t already, chop your milk chocolate (if using) and your pecans.

Step 4: Adding the Chocolate Layer

While the cookie base is still hot, spread over the chopped chocolate/chocolate chips and allow to melt. Smooth around with a spatula a little bit to encourage it.

Step 5: Adding the Toppings

Then scatter the chopped pecans evenly over the melted chocolate.

Step 6: Adding the Toppings

Followed by the fudge pieces… and you're all done!

Allow to cool completely in the tin before removing & slicing into 16 bars (4 x 4 grid.)
Store in an airtight container at room temperature (I prefer metal) and consume within 5 days.

Step 7: Tadah!

And there you have it! Didn’t I tell you it was easy? You don’t even have to go out your way to melt the chocolate as the cookie base does it all for you. Nice and simple! These really are delightful little treats though, I highly recommend you give them a go. I’ve naturally taste tested at least 7 bars myself just to make sure they’re safe for public consumption. I think you’re all good to go!

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