Mexican-style pecan-chocolate squares from Fine Cooking Annual, Volume 1: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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Notes about this recipe

  • eliza on December 08, 2024

    Made these following the recipe but reduced sugar in both the base (about 20% less) and the topping (cut by 25%), and I can’t imagine them any sweeter. I also cut much smaller, getting 36 tiny squares rather than 16. They are very good, however can’t really taste the cinnamon in the base despite using the full amount of fresh cinnamon. Very rich and sweet; this is probably something I’ll repeat but only at Christmas! For the nuts, I was short on the pecans so about two thirds of the nuts were some fresh walnuts…just as good imo.

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