- Portion size 40 servings
- 3/4 cups softened butter
- 1/2 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 2/3 cups butter
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 2 tablespoons whipping cream
- 1 cup chopped pecan toasted
- 2 oz semisweet chocolate melted
Line 13- x 9-inch metal cake pan with parchment paper; set aside.
In bowl, beat butter with sugar until fluffy. Sift flour and cocoa over top; stir until combined. Press into prepared pan. Bake in centre of 350°F oven until firm, about 15 minutes. Let cool in pan on rack.
Filling: In saucepan, bring butter, sugar, corn syrup and cream to boil, stirring. Boil, without stirring, until thickened, about 1 minute. Remove from heat; stir in pecans. Spread over crust.
Bake in centre of 350°F oven until bubbly and edges are light golden, about 20 minutes. Let cool in pan on rack.
Drizzle with melted chocolate. Let stand until chocolate is set.