Buttered Pecan Toffee Bars
I love making cookies and every Christmas I make a LOT of cookies to give to friends, teachers and family. I also love to enter the local fairs and have won a few blue ribbons. You can't go wrong with pecans and chocolate so I developed this recipe for Mrs. Fields' contest. This recipe is different than all the others because I buttered and toasted the pecans before I put them in the dough, which gives a new and rich taste to these delicious bar cookies!
Buttered Pecan Toffee Bars
Cooking spray
2 tablespoons unsalted butter, softened
1-1/2 cups pecan pieces - divided
1/4 teaspoon salt
1 cup unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
1-1/3 semi-sweet chocolate morsels
Preheat oven to 350* and spray a 13" x 9" baking pan with non-stick cooking spray. In a 12" frying pan over medium heat, melt the butter and add the pecan pieces and salt. Stir frequently until fragrant and lightly golden, about 5 minutes. Spread on a plate to cool. In the large bowl of an electric mixer, put the butter and sugars and with the paddle attachment beat until softened and well blended, 2-3 minutes. Add the egg and vanilla and beat for another minute. Combine the flour and baking powder and add gradually, beating until just blended. Add 1 cup of the toasted pecans and blend for a few seconds until mixed. Remove bowl from mixer and scrape sides of bowl and paddle. The dough will be thick. Drop dollops of the dough into the prepared pan with a spatula and press down to spread evenly. Put pan on center rack of oven and bake for 28-30 minutes until a toothpick comes out clean. Put on a wire rack to cool and immediately sprinkle with the chocolate morsels. Allow the morsels to sit for a few minutes until the chocolate begins to melt and is spreadable. With an off-set spatula, spread the chocolate evenly and then sprinkle with the 1/2 cup of remaining toasted pecans. Cool completely and cut into 24 cookies.
on 05/24/07
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