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Flora Shedden recipe: Chocolate and Pecan LOVE Bars

The newest recipe from our weekly columnist, Great British Bake Off star Flora Shedden, is a luxurious recipe for Chocolate and Pecan LOVE Bars that are perfect for Valentine's Day


Easy
2
Published: February 12, 2016
Categories: ,

Preheat your oven to 180C. Grease and line a deep square baking tin. For the biscuit base place the butter and sugar in a large bowl. Using a hand held electric mixer cream together until light and fluffy. Add the flour and cocoa powder and whisk again. Once the mix is even in colour and resembles sandy crumbs tip into your prepared tin.

Use the back of a spoon to level off, pressing down very gently to flatten slightly. You don’t want it to dense. Bake for 25-30 minutes or until just about cooked – don’t bake it as much as you would a normal biscuit.

Five minutes before the base is ready melt the butter and honey together.

Once fully melted bring to the boil and allow to caramelise and thicken for a minute.

Add the salt and pecan nuts then remove from the heat. Bring the biscuit out the oven then pour the hot honey and nut mix on top. Spread level then return to the oven for 10 minutes. It should be golden in colour and the caramel almost set.

Allow to cool down for 30 minutes. Melt the chocolate gently in a bain marie or in the microwave. Spread over the top of the now cooled biscuit.

Allow to set completely at room temperature. Once the chocolate is firm slice into think bars and spread the love!

Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

Like this? See also:

•  Flora Shedden recipe: Mont Blancs

• Flora Shedden recipe: kale and pearl barley salad

Flora Shedden recipe: Clementine Cake 

Drink recipe: Cadbury Creme Egg Frappuccino

Ingredients

  • For the biscuit base:
  • 150g butter, softened
  • 150g caster sugar
  • 200g plain flour
  • 25g cocoa powder
  • For the topping:
  • 150g honey
  • 75g butter
  • 200g pecan nuts, or any other you would prefer
  • pinch of salt
  • 200g plain chocolate
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