Description
Enjoy these Gooey Salted Brown Sugar Pecan Cookie Bars, a deliciously rich and indulgent treat combining toasted maple-bourbon pecans, a buttery crumb crust, and a luscious gooey filling studded with chocolate chips. Perfect for sharing at gatherings or as a decadent dessert, these bars balance sweetness with a hint of salty crunch for the ultimate flavor experience.
Ingredients
For the Pecans:
- 2 cups raw pecans
- 1/2 cup maple syrup
- 1/4 cup bourbon (optional)
- 2 tablespoons brown sugar
- Flaky sea salt, to taste
For the Crust:
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 stick (8 tablespoons) cold salted butter, shredded
- 1-3 tablespoons water, as needed
For the Filling:
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1/3 cup reserved maple syrup
- 1/3 cup heavy cream
- 4 tablespoons salted butter, melted and browned
- 2 teaspoons vanilla extract
- Chopped toasted pecans (from above)
- 1 cup semi-sweet chocolate chips or chunks
- Flaky sea salt, for garnish
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal of the bars.
- Toast pecans in maple-bourbon syrup: In a small pot, combine 2 cups raw pecans, 1/2 cup maple syrup, and 1/4 cup bourbon (if using). Simmer over medium heat for 5 minutes to infuse the pecans with flavor. Remove from heat, strain pecans from syrup and place pecans into the lined baking dish. Set the syrup aside for use in the filling.
- Add sugar and bake pecans: Toss the pecans with 2 tablespoons brown sugar. Bake in the oven for 10 minutes until toasted. Remove and immediately sprinkle with flaky sea salt. Let pecans cool slightly, then scoop them out of the dish, leaving a few nuts behind. Chop the toasted pecans and set aside.
- Prepare the crust: In a large bowl, mix 2 cups all-purpose flour, 1/4 cup brown sugar, and 8 tablespoons shredded cold salted butter using an electric mixer. Gradually add 1-3 tablespoons water as needed until the mixture forms small crumbs that hold when pressed together.
- Form the crust and freeze: Press the crumb mixture firmly and evenly over the pecans left in the baking dish to create a crust layer. Place the crust in the freezer to set while preparing the filling.
- Make the filling: In a medium bowl, whisk together 1 cup brown sugar, 2 large eggs, and 1 egg yolk until smooth. Add 1/3 cup reserved maple syrup from earlier, 1/3 cup heavy cream, 4 tablespoons melted and browned salted butter, and 2 teaspoons vanilla extract. Whisk to combine thoroughly.
- Add pecans and chocolate: Fold the chopped toasted pecans and 1 cup semi-sweet chocolate chips or chunks into the filling mixture until evenly distributed.
- Assemble and bake: Pour the filling over the chilled crust in the baking dish, spreading evenly. Bake for 25-30 minutes until the top is puffed and golden but still slightly wiggly in the center for a gooey texture. Bake longer if you prefer a more set bar.
- Cool and garnish: Remove from oven and allow to cool completely. Once cooled, slice into 24 bars. Optionally, drizzle melted chocolate and sprinkle flaky sea salt on top. Let set before serving.
Notes
- Using bourbon is optional but adds a depth of flavor to the pecans.
- Make sure eggs and egg yolk are at room temperature before mixing for better incorporation.
- For gooier bars, avoid overbaking and keep the center slightly soft when removing from the oven.
- Chilling the crust in the freezer helps it stay firm and create a solid base for the filling.
- If you want to skip alcohol, substitute bourbon with an equal amount of water or additional maple syrup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
