1 package (15 ounces) refrigerated pie crust
1/3 cup chocolate chips
1 tablespoon butter
3/4 cup pecan halves, plus more for topping
3/4 cup packed brown sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Soften pie crust according to package directions. Preheat oven to 375 degrees. Combine chocolate chips and butter in microwave-safe bowl; microwave on high 20 to 40 seconds until melted and smooth, stirring after 20 seconds. Finely chop 3/4 cup of pecans; add to chocolate mixture. Whisk in brown sugar, egg, corn syrup and vanilla. Set aside. Unroll one pie crust onto lightly floured pizza stone or pan and roll into 13-inch circle. Unroll second crust and fold gently in half. Starting in center, cut folded crust crosswise into 12 strips, each 3/4-inch wide. Spoon pecan mixture over center of circle of crust and spread in 10-inch circle. Carefully twist six of the crust strips and place evenly over filling in horizontal rows. (Place longest strips over widest point.) Repeat with remaining strips, placing them vertically to form lattice. Fold edge of crust over ends of strips, pinching edges to seal. Put pecan half on each square between lattice strips. Bake 28 to 30 minutes until golden brown. Remove from oven and allow to cool 10 minutes. Cut into 12 wedges to serve.
Serving size: 1 wedge. Per serving: 264 calories, 2.4 g protein, 14.8 g fat, 30.9 g carbohydrates, 1.3 g fiber, 148 mg sodium, 20 mg cholesterol.
Page Daniel, Bailey County Electric Cooperative