CHOCOLATE PECAN CRUMBLE SQUARES

 






CHOCOLATE PECAN CRUMBLE SQUARES

These are beyond addictive!  The texture is amazing and the combination of a shortbread crust, pecans and chocolate is a winner in my book!  A fabulous dessert that can feed a crowd.  It lasts a while in the refrigerator and also freezes well.  This one will not disappoint if you are looking for a decadent dessert!


These are a little indulgent but worth every calorie and perfect for a special holiday treat!  This recipe is one I will refer to from time to time, as it is one of my husband's favorite desserts, not to mention mine as well.


The crust ingredients form a buttery shortbread which is topped with a smooth chocolate ganache layer and then the most delectable crumble layer.  If you love chocolate, you are sure to appreciate these squares.  Easy and fun to make and all the mixtures come together quickly and easily.  If you like you can toast the pecans first, but since the squares are baked, I didn't think it was necessary.  The crunchy pecans in the crumble are fabulous and worthy of a fancy dessert.  This dessert is not only great for special occasions, but also for someone's birthday party.


MORE RECIPES THAT YOU MAY ENJOY:

No-Bake Peanut Butter Jumble Cookies

Chocolate Fudge Crumble Bars

Tangy Sweet Lemon Bars

No-Bake Almond Butter White Chocolate Bars

No-Bake Walnut Chocolate Peanut Butter Squares


Crust:

1/2 cup butter, melted (125 mL)

Liquid sweetener to equal 2/3 cup sugar (150 mL)

13/4 cups Gluten-Free Bake Mix 2 (425 mL)

1/4 tsp salt (1 mL)

Chocolate Layer:

11/4 cups sugar-free chocolate chips, OR this one (300 mL)

10 oz canned heavy cream (290 g)

Liquid sweetener to equal 3/4 cup sugar (175 mL)

1/4 cup powdered erythritol (60 mL)

Topping:

1 cup Gluten-Free Bake Mix 2 (250 mL)

1/4 cup butter, melted (60 mL)

1/4 cup sugar-free chocolate chips, OR to taste (60 mL)

1 cup chopped pecans (250 mL)

 

 

Preheat the oven to 350°F (180°C).

 

Crust:  In small bowl, combine butter and liquid sweetener.  In medium bowl, combine Gluten-Free Bake Mix 2 and salt.  Stir liquid ingredients into the dry ingredients.  Press into greased 9 x 13 inch (23 x 33 cm) glass baking dish.  Bake 10 to 15 minutes or until edges are light golden brown if you want the crust more toasty, but you will be baking it again, so I typically bake the crust for 10 minutes.

 

Chocolate Layer:  In double boiler or in one smaller bowl over another bowl containing water or in a saucepan over low heat, add chocolate chips and heavy cream, stirring constantly.  Melt the chocolate.  Stir in liquid sweetener and powdered erythritol.  Pour over crust.

 

Topping:  In medium bowl, place Gluten-Free Bake Mix 2 and stir in melted butter.  Stir in chocolate chips and chopped pecans.  Sprinkle on top of chocolate layer.  Bake 20 to 25 minutes.  Allow to cool completely before cutting into squares.


Yield:  36 servings

1 serving

149.3 calories

2.1 g protein

13.0 g fat

0.2 g fiber

1.7 g net carbs 


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