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Pecan Bar Cookies

145

When you're baking for a party, making these pecan bars that guests can hold in their hands is a great idea.

  • Prep:
  • Total Time:
  • Yield: Makes 24

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • 2 teaspoons salt
  • 2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 1/2 cups packed light-brown sugar
  • 1 tablespoon dark corn syrup
  • 2 cups pecans, coarsely chopped
  • 1 cup sweetened flaked coconut

Directions

  1. Preheat the oven to 375 degrees. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9-by-13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.

  2. Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.

  3. Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.

Reviews Add a comment

  • MS11033746
    21 DEC, 2016
    Made this the past three years for Christmas cookie gifts. Loved by everyone, adults and kids alike. The shortbread crust is amazing when using a UK butter (ex Kerry's gold) because of the higher fat content. Stays together perfectly, and the butter flavor is so pronounced. I didn't save it from the 1st year, and last year it took ages to find again but I had so many requests to make it a 2nd time that once I did I saved it, printed it, bookmarked it, and pinned it! Now onto this years batch
    Reply
  • MS11879453
    8 DEC, 2011
    These are ssooo delicious!! I'd say leave them overnight before you eat them. The bottom is a bit crumbly if you eat them too soon. but they next day they are absolutely heavenly. And very easy to make. I halved the recipe and am wishing I had made the whole thing!
    Reply
  • carbomax
    5 DEC, 2010
    After reading some of the comments I almost didn't make these. I am really glad I did - my hubby LOVED them. I didn't see any of the problems others did. They held together very well - could easy be eaten with just fingers. And they were easy to make. I know they will become one of my favorites to make every year. Thanks, Martha.
    Reply
  • babibo
    24 NOV, 2010
    Don't know how quests could pick these up. The crust crumbles off all over the place and makes a huge mess. This is a total waste of time
    Reply
  • Suzngr
    23 NOV, 2010
    Well I see how it happens now. I submitted my comment once and it appeared three times!! Oui Vey
    Reply
  • Suzngr
    23 NOV, 2010
    Doesn't anyone monitor this site? I'm really getting tired of all the repeat comments?
    Reply
  • Suzngr
    23 NOV, 2010
    Doesn't anyone monitor this site? I'm really getting tired of all the repeat comments?
    Reply
  • Suzngr
    23 NOV, 2010
    Doesn't anyone monitor this site? I'm really getting tired of all the repeat comments?
    Reply
  • britnym
    22 MAY, 2010
    These were a huge hit at my house. They are so easy to make, definitely a go-to dessert now when having guests or just need to satisfy our sweet tooth.
    Reply
  • mylacelady
    17 APR, 2010
    The hardest thing to do was let them cool before cutting! The aroma was fantastic, I have never tasted a better dessert, over the top delcious! I'm taking them to Bunco tonight!
    Reply