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Fundraising, Food, & Fun MOCHA-TOFFEE PECAN BARS

Here at McKinley Plowman we are actively engaged in fundraising for charity and the highlight of the calendar is the “Australia’s Biggest Morning Tea”. Many of our team are very talented cooks and create some delightful sweet and savoury treats. Even more of our team enjoy eating these treats and are only too willing to donate for the privilege in support of the Cancer Council.

The following recipe was prepared by Ann Smythe for all of us to enjoy. A lot of us went back for seconds and thirds.


Preparation time: 20 mins plus 1 hour chilling

Cooking time: 15 mins

Makes 12 pieces


Cooking oil spray, for greasing

1 1/3 cups plain flour

125g butter, diced

2 Tbsp caster sugar

2 tsp cocoa powder

Pinch of salt

1 egg yolk

1/3 cup cold espresso

¼ cup pure cream

60g dark chocolate, roughly chopped

Extra 15g butter

½ cup pecan nuts, roughly chopped


  1. Preheat oven to 180C. Grease a 25 x 16cm slice tin with the cooking spray oil and line with baking paper. Put flour, butter, sugar, cocoa powder, salt, egg yolk and 2 Tbsp of the espresso in a food processor and pulse until a dough forms. Transfer to prepared tin and press evenly into base of tin. Bake for 15 minutes or until just firm to the touch. Set aside to cool.
  2. Meanwhile, put cream in a small saucepan over a medium heat. Cook for 2-3 minutes or until hot. Remove from heat and add chocolate, stirring until melted. Add extra butter and remaining espresso and stir until combined. Transfer to a bowl and cool slightly.
  3. Spread chocolate mixture over cooled slice and sprinkle with pecan nuts. Cover with plastic wrap and refrigerate for 1 hour or until firm. Cut into 12 squares to serve. Store in an airtight container in the fridge for up to 1 week.

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