I'mmmmm baaaaack!
And soon there will be several pictures of my vacation. Unfortunately, I don't have a waterproof camera, so I couldn't take any undersea pix... :'( But I have several nice ones and perhaps a few Look Up pictures, as well!
In the meantime, I didn't even last a whole day before I had to bake something. Sure, I had one week of really good food and the generally crappy airport fare, but I just couldn't take it any longer. I had to bake. Preferably something chocolate.
So, considering I had a bunch of pecans and some Mini Hershey's Kisses lying around, I found the perfect recipe to use those up and satisfy my baking and chocolate cravings: Mini Kisses Butter Pecan Bars.
Mini Kisses Butter Pecan Bars
REQUIRES SOFTENED BUTTER
1 stick butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla
3/4 cup flour
10-oz. pkg. (1 3/4 cups) Mini Hershey's Kisses (or any other milk chocolate chip), divided
3/4 cup coarsely chopped pecans, divided
- Preheat oven to 350 degrees F. Grease 8-inch square baking pan or use nonstick pan.
- Beat butter in a medium bowl until creamy. Beat in brown sugar. Add egg and vanilla. Beat in flour.
- Stir in 3/4 cup Kisses/chips and 1/4 cup pecans. Spread evenly into pan.
- Bake 25 to 30 minutes (25 recommended) or until lightly browned; remove from oven.
- Immediately sprinkle remaining 1 cup chocolates over top. Let stand 5 minutes or until chips/Kisses soften. Spread with spatula or knife.
- Sprinkle remaining 1/2 cup pecans over top; press in gently with your fingers.
- Cool completely in pan on wire rack, then cut into bars, 6 by 2. 12 bars.
Beat butter, then beat in sugar...
Add Kisses...
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