salted chocolate and nut cake bars

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!


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