Serves: Makes 16 to 20 bars
- 1¾ cups all-purpose flour
- 1½ cups confectioners' sugar
- 1 cup unsalted butter, cut into pieces and chilled
- ½ cup unsweetened cocoa powder
- 8 ounces cream cheese, at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 egg
- 2 teaspoons pure vanilla extract
- ¾ cup chopped, toasted pecans
- ½ cup semisweet chocolate chips
- Preheat the oven to 350°F.
- Combine the flour, sugar, butter, and cocoa powder in a food processor and pulse until the mixture has the texture of coarse crumbly sand. Scoop 2 cups into a medium bowl and set aside.
- Press the remaining flour/cocoa mixture evenly across the bottom of a 9 by 13-inch baking dish. Bake for 15 minutes. Set aside to cool. Keep the oven set at 350°F.
- Beat the cream cheese in a standing electric mixer with the paddle attachment until fluffy. Working at medium-low speed, gradually beat in the condensed milk until smooth. Add the egg and vanilla extract and mix well. Pour into the cooled crust.
- Add the nuts and chocolate chips to the reserved flour/cocoa mixture and stir to evenly mix. Sprinkle over the cream cheese mixture and press it gently into the cream cheese (or I sometimes swirl it in gently with a small spoon). Bake for about 30 minutes, until firm to the touch and lightly browned around the edges. Let cool before cutting into squares.