Lethal Layers
Description
Lethal Layers are a show-stopping dessert that combines a buttery, crumbly shortbread crust with a rich, chewy topping loaded with pecans and chocolate chips. The base is made from simple pantry staples like butter, brown sugar, and flour, creating a sturdy foundation that holds up to the moist, cake-like top layer. The combination of toasted pecans and semi-sweet chocolate chips provides a delightful crunch and deep cocoa flavor that balances the sweetness perfectly. These bars are ideal for holiday baking, potlucks, or whenever you need a comforting treat to satisfy a serious sweet tooth.Ingredients
Directions
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Preheat oven to 375F (190C).
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In a food processor fitted with a metal blade, combine the butter, half of the brown sugar, and the flour until the mixture resembles coarse crumbs.
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Press the crumbly mixture evenly into the bottom of a buttered 9x13-inch baking pan to form a crust.
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Bake the crust for 10 minutes, then remove from oven and allow to cool completely.
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Spread the pecan halves evenly over the cooled crust.
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In a large bowl, beat the eggs and the remaining brown sugar together until the mixture is thick and pale.
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Stir in the vanilla extract.
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In a separate small bowl, combine the salt, baking powder, and enough flour to fill a 1/4 cup measure.
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Fold the flour mixture into the egg mixture until just combined.
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Pour the topping mixture evenly over the crust and pecans.
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Sprinkle the chocolate chips evenly over the top.
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Bake at 375F (190C) for 20 minutes, or until the center is set and cooked through.
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Allow bars to cool completely in the pan before cutting into 32 squares.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 1239.4kcal
- % Daily Value *
- Total Fat 70.8g109%
- Saturated Fat 21.6g108%
- Cholesterol 157.8mg53%
- Sodium 2838.8mg119%
- Total Carbohydrate 144.7g49%
- Dietary Fiber 7.4g30%
- Sugars 92.9g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions "Dying for Chocolate" by Diane Mott Davidson as the source.
If you do not have a food processor, you can mix the crust ingredients using a pastry cutter or by rubbing the butter into the flour with your fingertips until crumbly.
For easier cleanup and removal, line the 9x13-inch pan with parchment paper before pressing in the crust.
Store leftover bars in an airtight container at room temperature for up to 5 days.
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