In my quest to taste all cookies, I’ve had my share of bar cookies.  However most have been limited to some version of a brownie or chocolate chip cookie.  This recipe is like none of these.  In fact, this recipe is easy to make and is so delicious that it easily can become the crowd pleasure at your next “bring a dish” function.  This sticky treat has just the right amount of caramel, cookie, crunch, and chocolate – it will make even the most picky sweet treat craver smile.  And like its other “bar cookie relatives” it’s sturdy and transports well making it the perfect treat to bring to any event including lunch boxes, potlucks, and road trips.  Try this out and it will be one of your favorites too!

Crust

  • 1 stick of cold butter cut in pieces
  • 1 1/2 cup of flour leveled
  • 1/3 cup of sugar
  • 1/4 tsp of salt

Heat oven to 350 degrees. Butter 8 inch square baking pan and line with parchment paper and butter the parchment paper.  Combine flour, butter, sugar, and salt in a food processor until fine crumbs form.  You can also use a pastry cutter and cut the butter in the flour, sugar, and salt mixture.  Press the crumb mixture lightly into the bottom of the baking pan and bake on the top third of the oven for 25 to 30 minutes until the cookie turn light brown.   Meanwhile spread the pecans (2 cups) on a baking sheet and bake (middle third of the oven) for 6-8 minutes until lightly toasted.  Remove from oven, cool, and chop roughly.

Filling

  • 2 cups of pecans
  • 1 cup of semi-sweet chocolate roughly chopped
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 4 tbsp unsalted butter
  • 1/4 cup of honey
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

In a medium saucepan, combine sugars, honey, butter, and cream.  Bring to a boil, reduce heat, and simmer stirring until slightly thickened (4 to 5 minutes).  Stir in pecans and vanilla.  Spread over the crust and let cool in the pan.  About 30 minutes into cooling, add the chocolate pieces and drop in small spoonfuls all over the caramel spread.  Let cool for another 30 minutes.  Once fully cooled, cut into bar squares and enjoy!  As you see,  I couldn’t even wait to plate these cause they looked so good!!

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