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Reader Recipe

Triple Threat Treats

2010 Holiday Recipe Contest Runner-up

This recipe was featured in 2010 Holiday Recipe Contest.

Rick Patrick
Left: Pumpkin Swirl Cheesecake with Tipsy Pecan Caramel Sauce. Right: Triple Threat Treats.
Terry Weaver of Southwest Texas Electric Cooperative won $500 for this recipe as a runner-up in our 2010 Holiday Recipe Contest.

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Contest sponsored by the Texas Pecan Board

“I took three of my all-time favorites—sand tarts, pecan pie and brownies—and found a way to combine all three into one delicious, decadent dessert,” wrote Terry Weaver, a school speech therapist from Sonora who has been a member of Southwest Texas Electric Cooperative for about 30 years.

She and her husband, Carl, have four grown daughters and eight grandchildren who helped her taste test the treats.


Triple Threat Treats


2/3 cup plus 1 1/2 to 2 cups pecans
1 cup butter, softened
1/2 cup powdered sugar
6 teaspoons vanilla, divided
3 3/4 cups flour, divided
4 cups sugar, divided
2 cups plus 3 tablespoons light corn syrup, divided
9 eggs
1/4 cup melted butter
2 teaspoons vinegar
1 teaspoon plus dash salt
1/2 cup cocoa
1 cup oil
1/2 cup chocolate chips
1/2 cup coconut, optional
Chocolate Topping

Finely chop 2/3 cup pecans. Cream softened butter and powdered sugar. Add 2 teaspoons vanilla and 1 tablespoon water. Thoroughly mix in 2 cups flour, then finely chopped pecans. Press into bottom of 13-x-9-inch pan and bake at 325 degrees for 15 minutes. As bottom layer is baking, mix together 1/4 cup flour, 2 cups sugar, 2 cups light corn syrup, 5 eggs, melted butter, 2 teaspoons vanilla, vinegar and dash salt in medium bowl. Stir in 11/2 cups pecan pieces. When bottom layer has baked 15 minutes, remove from oven and pour pecan mixture over top. Return immediately to oven to bake an additional 30 minutes. Meanwhile, in small bowl, mix together 1 1/2 cups flour, 2 cups sugar, 1/2 cup cocoa and 1 teaspoon salt. Set aside. In medium bowl, combine oil, 4 eggs, 2 teaspoons vanilla and 3 tablespoons corn syrup. Mix cocoa mixture into bowl. Stir in chocolate chips and, if desired, an additional 1/2 cup pecans and/or 1/2 cup coconut. When pecan pie layer has baked 30 minutes (it will not be set), remove from oven and pour brownie batter on top while hot. Immediately return to oven. Bake at least 1 hour, or until middle is set and fairly firm. Allow to cool completely before cutting into bars. Garnish with Chocolate Topping and serve.

Chocolate Topping

1/2 cup whipping cream
1/4 cup powdered sugar
2 tablespoons cocoa powder
1/2 teaspoon vanilla
Combine ingredients in chilled bowl and whip until peaks form.

Servings: 24. Serving size: 1 bar with 1 tablespoon topping. Per serving: 607 calories, 6 g protein, 29.6 g fat, 80.9 g carbohydrates, 2.6 g dietary fiber, 143 mg sodium, 47.5 g sugars, 98 mg cholesterol

Terry Weaver,
Southwest Texas Electric Cooperative