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Spiced Chocolate Pecan Squares

Try our latest afternoon treat which has a surprising ingredient.

Cookie Base
1 cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon baking soda
¼ (1/2 stick) butter, softened

Topping
1 package (8 oz) semi-sweet chocolate baking squares
2 large eggs
¼ cup packed light brown sugar
¼ cup light corn syrup
2 tablespoons Worcestershire sauce
1 tablespoon vanilla extract
1½ cups chopped pecans, divided

Preheat oven to 375F. To prepare cookie base, place flour/ ½ cup sugar and baking soda in food processor or bowl of electric mixer. Process or mix 10 seconds. Add butter. Process or beat 30 seconds or until mixture resembles fine crumbs. Press evenly into bottom of greased 9-inch baking pan. Bake 15 minutes.

To prepare topping, place chocolate in microwave-safe bowl. Microwave, uncovered, on high for 2 minutes or until chocolate is melted, stirring until chocolate is smooth. Set aside.

Place eggs/ ¼ cup sugar, corn syrup, Worcestershire and vanilla in food processor or bowl of electric mixer. Process or beat until well blended. Add melted chocolate. Process or beat until smooth. Stir in 1 cup nuts. Pour chocolate mixture over cookie base. Sprinkle with remaining ½ cup nuts. Bake 40 minutes or until toothpick inserted into center comes out with slightly fudgy crumbs. Cool completely on wire rack. To serve, cut into squares. 16 serving.