Chocolate Pecan Pie Bar Cookies |For what it's worth

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Wednesday

Chocolate Pecan Pie Bar Cookies

Yesterday was a windy bleary day so I headed to the kitchen and baked.  I chose to update an old recipe that I believe originally came from BHG.  It combines my favorite pecan pie, sugar cookie and chocolate.   They are super easy to make and delightfully delicious. Hubs liked them so much I thought I might have to hide them!  P.S. look for more delicious chocolatey recipes in the Ultimate Chocolate Recipe Challenge at the bottom of this post.

Chocolate Pecan Pie Bar Cookie


I started with the cookie crust.  Talk about simple to make – you won’t believe how easy it is.  I switched the all purpose flour the recipe called for for an unbleached flour.  It doesn’t change the flavor but I feel better using an unbleached version.  A pastry blender quickly cuts the butter into the flour and sugar.  It’s hard to believe this powdery mixture will bake into a delicious lightly sweetened crust base for the rest of the cookie bar. 

Oh, by the way, here’s a bonus hint:  if you line the baking dish with foil you will thank me later when it’s time to remove it from the pan.

While the crust is baking it’s a perfect time to stir together the filling.  It’s a pecan pie but only enough to go on top of the cookie.  I use the same bowl I mixed the crust and didn’t even bother to wash it.  The little bit of flour residue mixes right in with the eggs, syrup, brown sugar (I used a light version for a handful fewer calories) pecans and real vanilla. [excuse me a sec while I inhale that delicious vanilla scent] Now, pour the pecan pie mixture on top of the cooked crust then put the whole thing back into the oven to bake the filling.
Pour Pecan Pie filling into shortbread cookie crust

When it’s done remove it from the oven and allow it to cool completely.  It doesn’t take long. Lift the cookie from the pan using the foil lining.  Gently peel back the foil.  [smiling at that valuable bonus hint]  


Use foil lining to easily remove Pecan Pie Cookie Bar from baking dish

Melt the chocolate in the microwave with about half a teaspoon of vegetable oil.  Do this in 30 second increments stirring every 30 seconds till you have a pourable consistency.  Depending on your microwave this may take 2-4 cycles.  Drizzle the chocolate over the top of the cooled pecan pie bar.  I put on both a semi-sweet chocolate and a white candy melt.  You can do just chocolate but I wanted a light color for esthetics.   Done.  Yes, really, it’s ready to eat.


chocolate and white candy melt drizzle on pecan pie cookie


Cup of coffee, feet up, relaxing music and a really really good chocolate pecan pie bar cookie makes me happy.  How about you?


pecan pie bar cookies drizzled with cholate








Chocolate Pecan Pie Bar Cookie


chocolate drizzled pecan pie bar cookie
by ForWhatItsWorthJeannie
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: dessert chocolate pecan
Ingredients (serves 12)
    For the Crust
    • 1 1/4 Cups unbleached flour
    • 1/2 Cup powdered sugar
    • 1/4 Teaspoon salt
    • 1/2 Cup butter
    For the Filling
    • 2 Eggs
    • 1 Cup chopped pecans
    • 1/4 Cup light brown sugar
    • 1/2 Cup corn syrup
    • 2 Tabelspoons melted butter
    • 1 Teaspoon vanilla
    • 1/2 cup chocolate chips + 1/2 teaspoon vegetable oil
    Instructions

    • Preheat oven 350 F
    • Line 8 x 11 oven dish with foil
    • For crust
    • Combine flour, powdered sugar and salt.
    • Cut in 1/2 cup cold butter with a pastry blender until you have pea size crumbles. Mixture will still be powdery when you transfer it to baking dish.
    • Press into ungreased, foil lined 8 x 11 baking dish.
    • Bake 20 minutes till light brown.
    • Remove from oven.
    For filling

    • Stir together eggs, pecans, brown sugar, corn syrup, vanilla and 2 Tbl spoons melted butter. Pour over baked crust.
    • Return dish to oven and bake additional 20 minutes.
    • When done, remove and allow cookie bar to cool completely.
    • Melt chocolate chips and vegetable oil in microwave in 30 second intervals. Stir every 30 seconds till chocolate is pourable.
    • Drizzle across the bar cookie.
    • Cut into squares.
    • Store covered in fridge.
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    1 comment:

    1. I love the tip of using the aluminum foil tip! Love this month's theme!

      ReplyDelete

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