DARK CHOCOLATE-PECAN COOKIE BARS
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Combine flour, baking soda and salt. Mix egg, sugar, butter and vanilla in large bowl until blended. Add dry ingredients; stir just until blended. Stir in chocolate and nuts.
- Pour into prepared pan.
- Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHUNKY PECAN BARS
Hazel Baldner of Austin, Minnesota says most folds can't eat just one of these rich gooey bars. "They taste just like chocolate pecan pie," she notes.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. , Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. , Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 133 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PECAN PIE BARS
This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
- Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
- Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).
CHOCOLATE CHIP-PECAN BARS
Junmpstart cookie bar baking with a cake mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In medium bowl, cut 6 tablespoons butter into cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of ungreased 13x9-inch pan. Bake 13 to 14 minutes or until crust is dry.
- Sprinkle pecan halves evenly over baked layer. In 2-quart saucepan, heat 2/3 cup butter and the brown sugar to boiling over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
- Bake 13 to 16 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Store covered.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 13 g, TransFat 0 g
CARAMEL-PECAN COOKIE BUTTER BARS
These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The cookies freeze well, too. -Sherry Little, Cabot, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 149mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS
Awesome cookie bars for when you don't feel like standing around to make dozens of cookies.
Provided by KIRSTENLIV
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 11.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.8 g, Sodium 218.5 mg, Sugar 17.8 g
CHOCOLATE PECAN BARS
There is a very famous pie named after a very famous horse race that shall remain nameless. It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state). My brother Donnie has always loved chocolate chip pecan pie, and I have been trying for years to improve on the classic. Made into bar form, this dessert becomes the perfect treat for your Derby Party or Holiday potluck. You can leave out the Bourbon if you feel so inclined, but I love the way the smoky, spicy flavor pairs with the orange. These little babies also keep really well, making them a staple in my Christmas cookie exchange basket.
Provided by Damaris Phillips
Categories dessert
Time 1h20m
Yield 12 to 24 bars
Number Of Ingredients 16
Steps:
- For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
- Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
- In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
- For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
- Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.
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- In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides as needed.
- With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in chocolate chips and pecans by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350°F and line baking sheets with parchment paper or Silpat and set aside.
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