Pecan Chocolate Cookie Bars

Written by Diana - April 5, 2009 5 Comments

pecan-cookie-bar-whole This is the dessert my daughter and I made together last night. When your kids are young sometimes it takes a long time to accomplish things in the kitchen, patience is the key. When your kids are older and more experienced and really pitch in, then you are reminded more of the quote “Many hands make light work”. It’s so easy when you split the chores. This dessert is scrumptious, it made quite a bit, but didn’t last as long as I thought it would because we all broke off another sliver every time we passed by. The cinnamon and chocolate was more pronounced while the cookie bar was warm, but it was less gooey and easier to handle after it had cooled. The pecans were covered in a caramel sauce that thickened upon baking, almost like a pecan pie on top of a cookie and it was both salty and sweet at the same time.

This recipe was found in the Fine Cooking Annual

Ingredients:

3/4 cup cold unsalted butter cut into 1/2 in pieces
2 cups unbleached all-purpose flour
1/2 cup packed light brown sugar
2 tsp ground cinnamon
1/2 tsp table salt
2 oz bittersweet chocolate finely grated (you can use chips and use the magic bullet to grind it up)

Pecan topping:

3 cups pecans toasted and chopped (pulse)
1/2 cup unsalted butter(melted)
1 cup packed dark brown sugar
1/3 cup honey
2 tbs heavy cream
1/2 tsp table salt

Directions:

Positition a rack in the center of the oven at 350 degrees F. Put butter in a food processor along with flour, brown sugar, cinnamon and salt. Pulse until combined. Scatter the daugh into a baking pan (suggested 9 inches – but mine was larger) and press evenly over the bottom. Bake the base until firm and lightly browned @ 25 minutes. Take out of the oven and sprinkle with grated chocolate. Set pan aside but don’t turn off oven.

As the cookie base bakes, in a saucepan melt the butter, then stir in the brown sugar, honey, cream and salt. Simmer for a minute stirring occasionally. Stir in the pecans. Pour the mixture over the cookie base, spreading evenly . Bake until much of the filling is bubbling, not just the edges @ 16 – 18 minutes. Let cool completely in the pan.

It says tightly covered it should last 5 days, but ours only lasted one.

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