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Chocolate & Pecan Cookie Bars

 A cookie crust is layered with creamy dulce de leche, topped with nuts and chocolate, then baked until bubbly! No one can resist taking a bite of these tasty cookie bars.

ChocPecanCookieBars1

Combine the crust ingredients in a food processor until it just starts clumping together. Press into a pan and chill for 30 minutes, to allow the flours to absorb the moisture, this is what prevents that 'gritty' taste. I like using silicone pans since the bars are easy to remove from the pan, but if you use a metal or glass pan be sure to grease it well or line with foil. Once chilled, bake crust until firm and lightly browned.

Combine the filling ingredients then pour over warm crust. Top with nuts and chocolate chips. I like to sift the chopped nuts to remove the fine 'dust'.

Bake again until the edges are set but the center is just a bit jiggly, about 20 minutes.ChocPecanCookieBars6

Chocolate & Pecan Cookie Bars
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Serves: 24
Ingredients
Crust
  • 2 cups GFC Flour Blend for Baking
  • ⅓ cup icing sugar
  • 1 tsp xanthan gum
  • ½ tsp salt
  • 1 tsp vanilla
  • ¾ cup butter or margarine, cold & cubed
  • 1-2 Tbsp milk, if needed
Filling
Topping
  • ¾ cup semisweet chocolate chips
  • ¾ cup pecans, chopped
Instructions
  1. For the crust, by hand or using a food processor combine all the dry ingredients until well blended. Add the vanilla and butter, pulsing to combine. If needed, add 1 Tbsp of the milk at a time with the machine running until dough just begins to clump.
  2. Press dough into a greased/lined 9x9 baking dish and chill for 30 minutes to allow the flours to absorb the moisture (prevents a gritty texture). Bake at 350°F for 25 minutes, or until lightly browned.
  3. For the filling, combine all ingredients and mix until smooth. Pour over crust.
  4. Once the pecans are chopped, place them in a sieve and shake out the fine pieces/dust (discard). Evenly sprinkle the nuts and chocolate chips over the filling and bake for another 20 minutes or until edges are set and middle is just a bit jiggly.
  5. Cool completely before removing from pan and cutting.

 

 

2 Responses to Chocolate & Pecan Cookie Bars

  1. Celia December 10, 2015 at 9:28 am #

    Hi, Marla, I love all your receipes 🙂 Will ground flaxmeal seed work in place of the egg yolks? If so, would the eqivalent be 2 TB flax to 6 TB water? Thanks....

    • Marla Hingley
      Marla Hingley December 10, 2015 at 4:59 pm #

      So glad you are enjoying my recipes - thanks for letting me know! Cookies are definitely the easiest recipes to substitute out the eggs, as it only minimally affects the cookies taste and texture. While this recipe is a bit different (more of a bar than a cookie), as the eggs are used in the filling portion, I still think it should work just fine with chia seeds as the yolks are used mainly as a binder - which is what chia can do well. Yes those ratios should work fine for 2 egg yolks!
      For those that don't know: 1 egg = 1 Tbsp (dry) chia seeds. To prepare: in a small dish mix together 1 part chia seeds to 3 parts boiling water, stir vigorously then let sit about 5 minutes until thickened. Allow to cool to room temperature before using.

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