Lethal Layers

These layered bars earn their name. A buttery shortbread crust on the bottom, a thick brown sugar and pecan filling in the middle, and a blanket of melted chocolate chips on top. Each layer brings a different texture: crumbly, chewy, and melty.

The crust is a simple food processor shortbread. Butter, dark brown sugar, and flour pulsed until crumbly, then pressed into the pan and par-baked for 10 minutes. That pre-bake is what keeps the crust from turning soggy under the wet filling.

For the filling, eggs get beaten with dark brown sugar until thick and ribbony. That aeration is what gives the middle layer its slightly chewy, almost pecan pie-like texture. Just a scant quarter cup of flour plus baking powder gives it enough structure to set without making it cakey.

Scatter the pecans over the cooled crust, pour the egg mixture over the nuts, then top with chocolate chips. The chips sink slightly during baking and melt into a fudgy top layer.

Kitchen Tips

• Let the crust cool completely before adding the filling. A hot crust will start cooking the eggs before they’ve had time to set properly in the oven.
• Beat the eggs and brown sugar until the mixture is pale and thick, about 3 minutes. This step is what creates that chewy-gooey center.
• Check for doneness at 18 minutes. The center should be set but still slightly jiggly. It firms as it cools.
• Cut into 32 small pieces. These are intensely rich and a little goes a long way.

Variations

• Use walnuts instead of pecans for a slightly more bitter, earthy flavor.
• Swap chocolate chips for butterscotch chips or a mix of both.
• Sprinkle flaky sea salt over the chocolate chips before baking for a sweet-salty finish.