Saturday, December 22, 2018

Magic Pecan Cookie Bars
























I know..... it's one of those photos that stops you in your tracks and makes you stare at it for a few minutes until you feel that tiny bit of drool escape from your mouth.  It's one of those photos that you can almost taste before you make it.  It's one of those photos that make you run to the store to get the ingredients when you weren't planning on it. It's one of those recipes that you make for your friends and family but end up hiding it in a secret place for yourself.  And it's one of those recipes that when you taste it, you can only come up with "D" words.....delightful, delicious, decadent, and divine!

Magic Pecan Cookie Bars

Crust

1/2 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 cup chocolate graham cracker crumbs 
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Layers

1 cup mini semi-sweet chocolate chips
1 ¾ cup shredded sweetened coconut
3/4 cup sliced pecans
12 oz. sweetened condensed milk 

Preheat oven to 350 degrees.  Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. 
























In a large bowl, mix together the butter and brown sugar until creamy, using a hand mixer.  Add the vanilla and egg and mix until combined. Next, add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press dough evenly into the bottom of your prepared baking pan.  Bake for 5 minutes.

Remove from oven and sprinkle with almost all the mini chocolate chips. Reserve about ¼ cup. Next sprinkle coconut and pecans.  Then drizzle the sweetened condensed milk over the top and sprinkle with reserved ¼ cup of mini chocolate chips. 

























Return to the oven and bake for 15 minutes. Then lay a sheet of aluminum foil over the pan to prevent the coconut from burning.  Rotate the pan and bake for an additional 10 minutes or until set. 
























Allow to cool at room temperature for about 30 minutes and then refrigerate for another two hours. Bars must be cold when you cut them or they will run and not hold their shape. Once cold, cut into squares.  























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