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Crispy Butter Pecan Cookie Bars Recipe with Easy Caramel Drizzle

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These crispy butter pecan cookie bars feature a buttery base with toasted pecans and a luscious caramel drizzle, perfect for any occasion and ready in under 45 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (120g) chopped pecans, toasted
  • For the caramel drizzle:
  • ¼ cup (60ml) light corn syrup
  • ⅓ cup (80ml) heavy cream, warmed
  • ½ cup (100g) light brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper with some overhang for easy removal.
  2. Toast the pecans on a baking sheet in the oven for 7-9 minutes until fragrant. Chop roughly if not pre-chopped.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter with the brown and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until combined.
  7. Fold in the toasted pecans evenly into the batter.
  8. Spread the batter evenly in the prepared pan using a spatula or floured hands.
  9. Bake for 25-30 minutes or until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  10. While baking, prepare the caramel drizzle by combining brown sugar, corn syrup, melted butter, and warmed heavy cream in a small saucepan over medium heat. Bring to a gentle boil and cook for 3-4 minutes, stirring constantly.
  11. Remove caramel from heat and stir in vanilla extract and a pinch of salt.
  12. Let the bars cool in the pan for 10 minutes, then drizzle the warm caramel over the top using a spoon or piping bag. Optionally sprinkle flaky sea salt on top.
  13. Transfer bars to a cooling rack and let cool completely before slicing into squares.

Notes

Do not skip toasting the pecans for best flavor. Use softened butter for a smooth batter. Watch the oven carefully to avoid overbaking. If caramel drizzle is too thick, warm it slightly and stir in a splash of cream to loosen. Make caramel while bars bake for best timing.

Nutrition

Keywords: cookie bars, butter pecan, caramel drizzle, easy dessert, quick bake, toasted pecans, sweet treat

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