I forget about the bar cookie. I love to bake homemade cookies, but it has been at least a year since I made a bar cookie (unless you count lemon squares, which I actually choose to buy in the FRESH bakery now). This changed a week or so ago when I played around in the kitchen to come up with a dessert to take to a work meeting.
I was in the mood to bake a pecan pie but didn’t have time to make a homemade crust or go to the store to buy one. Plus, I needed a finger food for this event.
I threw together a few different recipes, which can be tricky to get right in the kitchen – especially baking. But this one worked deliciously. I mean who can argue with a buttery crust, chocolate chunks and a pecan pie filling?
Make sure you cool them completely before cutting into bars. I know it’s hard to wait to eat them until they are cool, but they won’t cut well otherwise. If you don’t have chocolate chunks, just use chocolate chips. It changes the look of the filling a bit, but they taste just as delicious!
Pecan Pie Bars
1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed light brown sugar
3 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 Tbs unsalted butter, melted
1 tsp vanilla extract
1 3/4 cups semisweet chocolate chunks
1 1/2 cups chopped pecans
Preheat oven to 350° F. Grease a 9×13-inch baking pan.
For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12 to 15 minutes or until lightly brown.
For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chocolate chunks and pecans. Pour evenly over the baked crust and bake for 25 to 30 minutes or until set.
Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature up to one day before serving.
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