Almost Pecan Pie Cookies
Submitted by sparkysmom
Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.
YIELD
4 dozenPREP
15 minCOOK
1 hrsREADY
1 hrsThese pecan pie bars deliver all the sticky-sweet satisfaction of the classic dessert in an easy-to-cut square form.
The brown sugar filling studded with pecans and coconut bakes into a chewy, caramelized layer over a crisp shortbread base.
Dust them with powdered sugar while still warm for a snowy finish that makes them look as good as they taste.
Kitchen Tips
- Cool the crust first: Letting the baked crust cool before adding the filling prevents the bottom from getting soggy and helps it hold its shape when you cut the bars.
- Lower the temperature: Remember to reduce the oven to 325°F before baking the filling; the lower heat sets the topping without burning the nuts.
- Cut cleanly: Use a sharp knife wiped clean between cuts to get neat squares without dragging the sticky filling.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Mix the butter, 2 cups flour and light brown sugar.
Spread evenly in a 9×13 inch pan. Bake for 15 minutes.
Remove from oven and cool.
Lower the oven temperature to 325℉ (160℃). Mix the filling ingredients together, except the powdered sugar.
Spread over the crust.
Bake for 40 minutes until the mixture is firm.
Sprinkle the top with powdered sugar while it is still warm.
Cool. Cut into squares.
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