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48
Servings
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10 min
Preparation Time
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45 min
Cook Time
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It’s not the holidays without these rich and crunchy oatmeal pecan cookie bars. With similar flavors to the classic pecan pie, Holiday Pecan Cookie Bars are a perfect party dessert with your favorite fall flavors.
Ingredients
- 1 13 x 9-inch Oatmeal Cookie Crust, unbaked
- 8 tbsp butter, cut into pieces
- 1/3 cup light corn syrup
- 3/4 cup plus 2 tbsp firmly packed brown sugar
- 1/4 cup whipping cream or half and half
- 1 ½ tsp vanilla
- 3 ½ cups small pecan halves (about 12 oz)
Cooking Instructions
- Heat oven to 350°F.
- Bake crust 16 to 20 minutes, or until golden brown (center of crust should feel firm when lightly touched).
- Cool on wire rack while making filling.
- Increase oven temperature to 375°F.
- In heavy 3-quart saucepan over medium-low heat, heat butter with corn syrup until butter is melted.
- Add sugar, stirring until sugar dissolves.
- Bring to a full boil.
- Boil 2 minutes without stirring.
- Remove from heat; stir in cream and vanilla.
- Stir in pecans.
- Pour over baked crust; using two forks, spread evenly to edges.
- Bake 20 to 25 minutes or until filling is bubbly.
- Cool completely on wire rack.
- Loosen bars from sides of pan with spatula.
- Invert onto cookie sheet; tap pan until bars release.
- Place cutting board on top of bars; turn right side up.
- Use large sharp knife to cut into squares.
- Store tightly covered at room temperature or freeze.
Serving Tips: For Triple Nut Squares, combine pecans with any combination of broken walnuts, whole almonds or unsalted cashews to equal 3-1/2 cups nuts.
Key Products
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Ingredient Substitutions
