In the need of something sweet yesterday, I decided to try these Salted Chocolate and Pecan Cake Bars that were featured on Tasty Kitchen the other day. I love sweet and salty, and I had all the ingredients on hand… sort of. I only had about 3/4 cup of pecans, so I substituted the other 1/4 cup with hazelnuts. I toasted both before chopping them up and adding them to the batter. I used a mix of 1 cup semi-sweet and 1/2 cup dark chocolate chips (Ghiradelli brand). I did not dust the top with powdered sugar, instead I sprinkled on some more coarse sea salt during the last 15-20 minutes of baking. These definitely needed a full 50 minutes to bake before a toothpick came out clean.
Making them a second time around, I think I would switch to 100% toasted hazelnuts – we LOVE Nutella in this house. I would also try switching the ratios of semi-sweet to dark chocolate chips, but I would defintely top with coarse salt again.
These were easy and really tasty. They reminded me of the chocolate chip cookies my mom used to make, and were a bridge between Sportsglutton’s love of soft, chewy cookies and my love of crispy, saltier cookies. Thank you Claire, at the Realistic Nutritionist for posting!