- Baker: Matt Othold
- IG: @mattaroons
- Makes: 8 bars or 16 squares depending how you chose to cut them
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Prep time: 45mins
- Bake time: 45mins
- Total time: 1hr30
- Flour(s) used: Plain Matthews Cotswold Flour
Pecan Pie Cookie Bars Recipe Method
- Make the cookie dough base first by creaming together the unsalted butter, caster sugar and light brown sugar for couple of mins in your mixer till pale and fluffy.
- Then add in the egg and vanilla and mix for couple of mins till well incorporated.
- Sieve in your plain flour, salt, bicarb, cornflour, and mix on a slow speed for approx. 15sec till chunky lumps just start to form then stop the machine.
- Add in your chopped pecans and chocolate chips and mix again for around 45 secs, till a dough starts to form.
- Place the dough into a lined 9’x9’ square tin, pressing down to all corners and sides and evening it out.
- Bake in a preheated 170 degree fan oven for 20 mins.
- At the 15 mins mark make the topping. In a pan over a low heat melt together the butter, caster sugar, light brown sugar, golden syrup, egg, vanilla and plain flour.
- Once melted and mixed, add in the chopped pecans and stir through.
- Remove the cookie dough from the oven at 20 mins. Pour the pecan pie topping on top carefully, using a spoon to spread out the mixture and pecans, so an even layer is covering the base.
- Place back into the oven on the same temp for a further 20-25 mins, then remove and leave to cool fully for about 2 hrs. Then cut up into squares or bars, store in air tight box if needed, serve and enjoy!
