Showing posts with label pecan bars. Show all posts
Showing posts with label pecan bars. Show all posts

Saturday, January 3, 2015

Butter Pecan Bars

From the kitchen of Peg Cochran

I had planned to share this recipe with you because it was sooooo good, and then I thought, "more cookies!"  We've just had a plethora of cookie and goodie recipes over the Christmas season.  Now is the time for some lean cuisine to fit in with everyone's new year resolutions.

But you still need cookies for your book club meeting, right?  And the PTO bake sale, no?  And to offer your neighbor when she pops over for tea, of course.  So, here is another cookie recipe you can keep in your pocket for when needed (like for after dinner tonight maybe?)  The recipe comes from our local newspaper, the Grand Rapids Press, courtesy of Jessica Webster.

The cool thing about these cookies is they can be baked in a jelly roll pan--which I did, and they come out almost like toffee, or in an 8 x 8 pan which results in a brownie-type cookie (so the article says, I made mine in a jelly roll pan.)

So without further ado, here is the recipe:

2 large eggs
1 cup brown sugar, packed
1 cup white granulated sugar
3/4 cup butter, melted
1 1/4 cups flour
1 teaspoon vanilla extract
1 cup chopped pecans

Beat eggs in a large bowl.  Mix in brown and white sugars (I used my stand mixer.)  Pour in melted butter and blend.

Add vanilla and flour and mix well.  Stir in chopped nuts.

Spread on a greased 10 x 15 inch jelly roll pan.  (Note:  I lined my pan with parchment paper sprayed with cooking spay which I cut to hang slightly over the edges.  That made it really easy to lift the entire pan of cookies out to a cutting board which made for easier cutting.)

Lift out of the pan by holding the edges of the parchment paper

Or, spread in a greased 8 x 8 inch square pan.

Bake at 350 degrees for 40 minutes if using the square pan or 25 to 30 minutes if using the jelly roll pan.  As usual, your oven mileage may vary so check frequently for doneness.  They are done when the top is browned slightly and the cookies are pulling away from the edges of the pan.  Cool before cutting.

I transferred the whole batch to my cutting board and cut into small squares--they are very rich!  And if they're small, you're perfectly justified in taking more than one.  They freeze well so keep a batch in your freezer for those times when you need a homemade cookie.

I am thrilled to annouce that Berried Secrets from my Cranberry Cove series will debut in August 2015 and is now available for pre-order!  Cover reveal very soon, I promise!!  It's darling!

Also coming soon, Hit and Nun, from my Lucille series--mid-January from Beyond the Page Publishing.  Cover also coming soon!

If you like culinary mysteries, catch up with my Gourmet De-Lite series if you haven't already.  ICED TO DEATH is out now.

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