Ingredients
1 stick unsalted butter
2 tbsp. unsalted butter
1/2 c. sugar
1 large egg yolk
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. pecans
10 oz. bittersweet chocolate
1 can sweetened condensed milk
1/4 tsp. coarse sea salt
Preparation
Step 1In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth. Add the flour, baking powder, and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.Step 2Preheat the oven to 350 degrees F. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer. In a bowl, beat the pecans into the remaining dough. Crumble the pecan streusel on a plate. Refrigerate the crust and streusel for 10 minutes.Step 3In a medium saucepan, combine the chocolate and condensed milk and stir over low heat until melted and very thick, about 3 minutes. Scrape into a bowl. Press a sheet of plastic wrap directly onto the surface and let cool slightly.Step 4Spread the fudgy filling evenly on the dough in the pan and sprinkle with the coarse salt. Scatter the pecan streusel on top. Bake in the lower third of the oven for 40 to 45 minutes, or until the top is golden. Let cool completely.Step 5Run the tip of a knife around the edge of the pan. Cut the square into 18 bars and serve.
