Pecan Sandie Praline Bars
There’s something so irresistible about desserts that combine two great treats into one. Maybe that’s because it’s like getting to have two desserts. Who doesn’t want an excuse to do that?
These Pecan Sandie Praline Bars fall into that two-for-one dessert category. They start with a thick, nutty cookie layer. Then that’s topped with more nutty deliciousness with what is essentially pecan pie filling. And let’s top all that off with a little chocolate for good measure. Who’s with me?
Let’s first talk about that cookie layer. As the title of the recipe suggests, there’s a pecan sandie element going on here. Those have always been one of my favorite store-bought cookies. The flavor of those is duplicated here with a simple cookie layer. As simple desserts go, it would make a fine cookie bar all on its own.
But, of course, we aren’t stopping there. To up the pecan ante, let’s add a gooey, crunchy topping. The components of it are those of traditional pecan pie. It’s also easy to whip up, just like pecan pie filling. That gets baked right on top of the cookie layer.
And if that weren’t enough, all of that is topped with the very simplest chocolate topping. We’re talking a bag of chocolate chips. Yep, that’s it. Just sprinkle them on, wait for them to melt a bit, and then simply spread the chocolate over the baked bars. It doesn’t get much easier than that!
If you’re a big pecan fan like I am, you’re going to adore these bars. They take the familiar flavors of two classic desserts and combine them into a new dessert experience. Just imagine a pecan pie with a thick cookie crust and topped with chocolate. There’s so much flavor packed in all of those layers!
Pecan Sandie Praline Bars
Yield: 16 2-inch bars
Prep Time: 30 minutes
Cook Time: 1 hour
Pecan Sandies meet pecan pie in these fantastic Pecan Sandie Praline Bars!
For the cookie layer:
- 1 cup unsalted butter, softened
- 1/3 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 & 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup finely chopped pecans*
For the topping:
- 2/3 cup light corn syrup
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vailla extract
- 1/4 teaspoon salt
- 1 & 1/2 cups chopped pecans*
- 12 ounces (2 cups) semisweet chocolate chips
To make the cookie layer:
- Preheat oven to 350°F. Grease an 8-inch square baking pan.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined.
- Transfer the mixture to the prepared pan, and press evenly into the bottom of the pan.
- Bake 15 to 20 minutes, or until the edges are lightly browned. Set aside to cool slightly.
To make the topping:
- Combine the corn syrup, brown sugar, eggs, butter, vanilla, and salt until thoroughly mixed. Stir in the pecans.
- Pour the topping mixture over the cookie layer.
- Bake 35 to 40 minutes, or until the topping is set.
- Remove the pan from the oven and place on a wire rack. Sprinkle the chocolate chips over the top of the topping. Let the chips sit for about 5 minutes. Then spread the chocolate over the topping. Cool completely before cutting into bars.
*For a little more flavor, toast the pecans. Place them in a single layer on a rimmed baking sheet, and bake at 350° for about 10 minutes. Cool before using.
Recipe slightly adapted from Taste of the South.