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.
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’.
Chocolate & Pecan Cookie Bars
- 2 cups GFC Flour Blend for Baking
- 1/3 cup icing sugar
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp vanilla
- 3/4 cup butter or margarine cold & cubed
- 1-2 Tbsp milk if needed
- 3/4 cup semisweet chocolate chips
- 3/4 cup pecans chopped
- 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.
- 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.
- For the filling, combine all ingredients and mix until smooth. Pour over crust.
- 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.
- Cool completely before removing from pan and cutting.