• Preparation Time 25 minutes plus 30 minutes chilling time
  • Baking Time 50 minutes
  • Makes 16 squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • ½ tsp salt
  • ½ cup All-Vegetable Shortening, cold
  • 3 to 6 tbsp ice water
  • Filling
  • ½ cup melted semi-sweet chocolate chips
  • 2 cups toasted pecans
  • 3 eggs
  • ½ cup packed brown sugar
  • 1 tsp vanilla extract
  • ¾ cup golden corn syrup
  • ½ cup semi-sweet chocolate chips

Serving Size: 16 squares


Serving Size: 16 squares

  • Preheat oven to 375ºF (190ºC).
  • Crust: Blend flour and salt in a medium size mixing bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse meal. Sprinkle half of water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly. Add remaining water, 1 tbsp (15 mL) at a time, until dough is moist enough to hold together.
  • Flatten dough into ½” (1.3 cm) thick round disk. Wrap in plastic wrap. Chill in refrigerator for 30 minutes or up to 2 days.
  • Roll chilled dough on a lightly floured surface into a 14” square (36 cm). Transfer dough into a 9” x 9” (2.5 L) square baking dish. Trim edges to height of baking dish. Roll edge under so dough comes ¾ of the way up the sides of the dish.
  • Filling: Spread melted chocolate over the bottom of the dough. Refrigerate to set. Cover with pecans once cooled.
  • Whisk together eggs, brown sugar and vanilla in a large bowl. Whisk in corn syrup. Stir in chocolate chips. Pour over pecans.
  • Bake in preheated oven until filling is puffed, about 50 minutes.


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