Chocolate Caramel Pecan Cookie Bars

This simple dessert is a holiday favourite around here, an annual request from my husband. I’m not sure why as these can be made anytime, but somehow they are associated with Christmas baking – chocolate caramel pecan cookie bars, or chocolate caramel pecan shortbread bars.

These chocolate caramel pecan cookie bars are made in two easy steps, but worth the extra effort. I first received his recipe from my sister, who is an avid baker. They still remain a holiday dessert favourite and part of my baking tradition.

So here’s the recipe for chocolate caramel pecan cookie bars – I hope you enjoy as much as we do.

Chocolate Caramel Pecan Cookie Bars

Base:

¾ cup butter, softened

1 cup sugar

1 egg

2 tsp vanilla extract

2 ½ cups flour

½ tsp baking powder

Directions:

Stir flour with baking powder and set aside.  Beat butter and sugar until light and fluffy; beat in egg and vanilla.

Add flour to butter mixture in two additions.  You may need to work the dough with your hands.  Divide the dough in half and flatten into discs.  Wrap in plastic wrap and refrigerate for about an hour.

Line a 15” x 10” pan with foil and butter pan.  Press the dough evenly into the pan.  Bake in the centre of the oven at 375 degrees F for about 20 minutes.  Let cool.

Topping:

1 cup butter, unsalted

1 cup brown sugar, packed

1 ½ cups chopped pecans, toasted

1/4  cup semi-sweet chocolate chips

Directions:

In a saucepan, melt butter over medium heat. Whisk in sugar until combined. Make sure it doesn’t boil.  Stir in pecans and spread mixture over the cookie base.

Bake in the centre of the oven still at 375 F for another 12 minutes or until topping is bubbly.

Let cool completely.  Melt ¼ cup semi-sweet chocolate chips and drizzle topping.

Cool and cut into bars.

Yield: 24 bars

Chocolate Caramel Pecan Cookie Bars

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These caramel pecan cookie bars are made in two easy steps but so worth it!  A holiday favourite!

Ingredients

Base

• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 ½ cups flour
• ½ tsp baking powder

Topping

• 1 cup butter, unsalted
• 1 cup brown sugar, packed
• 1 ½ cups chopped pecans, toasted
• 1/4  cup semi-sweet chocolate chips

Instructions

1. Stir flour with baking powder and set aside. 
2. Beat butter and sugar until light and fluffy; beat in egg and vanilla.
3. Add flour to butter mixture in two additions. 
4. You may need to work the dough with your hands. Divide the dough in half and flatten into discs. 
5. Wrap in plastic wrap and refrigerate for about an hour.
6. Line a 15” x 10” pan with foil and butter pan, or parchment paper.  Press the dough evenly into the pan. 
7. Bake in the centre of the oven at 375 degrees F for about 20 minutes.  Let cool.
8. In a saucepan, melt butter over medium heat. Whisk in sugar until combined. Make sure it doesn’t boil. 
9. Stir in pecans and spread mixture over the cookie base.
10. Bake in the centre of the oven still at 375 F for another 12 minutes or until topping is bubbly.
11. Let cool completely.  Melt ¼ cup semi-sweet chocolate chips and drizzle topping.
12. Cool and cut into bars.

Recipe: Easy No Bake Chocolate Recipe: Church Windows