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Butter Pecan Cookie Bars with Penuche Drizzle

Total Time

Prep: 30 min. Bake: 25 min. + cooling

Makes

2 dozen

I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery—all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. —Kallee Krong-McCreery, Escondido, California
Butter Pecan Cookie Bars with Penuche Drizzle Recipe photo by Taste of Home
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Ingredients

  • 2 cups packed dark brown sugar
  • 1/2 cup butter, melted
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, divided
  • ICING:
  • 3 tablespoons butter
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon 2% milk
  • 1/2 cup confectioners' sugar

Directions

  1. Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans.
  2. Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
  3. For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

Nutrition Facts

1 bar: 212 calories, 9g fat (4g saturated fat), 30mg cholesterol, 103mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 2g protein.

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