Caramel Pecan Cookie Bars
With a crunchy top and too-good-to-be-true shortbread base, these buttery bars are guaranteed to become a part of your traditional Christmas repertoire.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 199 |
| pro | 2 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 30 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 9% |
| folate | 5% |
-
Sugar Cookie Dough
1 cup (250 mL) unsalted butter
1 cup (250 mL) packed brown sugar
1-1/2 cups (375 mL) toasted chopped pecans
2 oz (60 g) semisweet or bittersweet chocolate, melted
Preparation:
Line 15- x 10-inch (40 x 25 cm) jelly roll pan with foil; grease foil. Press dough evenly into pan. Bake in centre of 375°F (190°C) oven for 20 minutes or until firm and golden. Let cool in pan on rack.
In saucepan, melt butter over medium heat; whisk in sugar until combined, being careful not to boil. Stir in pecans. Spread evenly over base.
Bake in centre of 375°F (190°C) oven for about 12 minutes or until bubbling. Let cool in pan on rack for 20 minutes. Remove from pan; cut into bars. Let cool completely on rack. Drizzle with chocolate. (Make-ahead: Store in airtight container for up to 3 days.)
Source
© CanadianLiving.com
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »