It’s been so fun to share the details of our 2022 Cookie Swap with you all! We got so many amazing recipes from inspiring creators that it only feels appropriate to share them here. This recipe for Candied Pecan Chocolate Chip Cookie Bars comes from Erin Clarkson of Cloudy Kitchen. Trust me, it’s a true delight.
First of all, the candied pecans are tasty enough to eat on their own—and we snuck more than a few while shooting. If you can keep yourself from eating them all, you’ll find them speckled throughout the finished bars along with melty dark chocolate chunks. And if you find yourself stumped on the chocolate aisle, don’t stress! Any quality dark chocolate will work here. Just be sure to avoid chopping it too finely so you can maintain a solid taste of chocolate in each bite.
The bars are the perfect combination of a traditional cookie and a shortbread-esque bar. They’ll make you want to light up the fireplace and watch your favorite holiday movie. ‘Tis the season for cookies! Let us know if you give these Candied Pecan Chocolate Chip Cookie Bars a try and be sure to give them a rating below. And don’t forget to tag us on Instagram @camillestyles—we can’t wait to see your cookie creations!
For the candied pecans:
- 1/4 cup (5o grams) granulated sugar
- 1 tablespoon (15 grams) unsalted butter, at room temperature
- 1/2 teaspoon kosher salt
- 1 cup (125 grams) pecan halves, toasted
For the Chocolate Chip Cookie Bars:
- 1/2 cup (100 grams) unsalted butter, melted and cooled (reweigh after melting and add a little extra butter if needed)
- 1/2 cup (110 grams) light or dark brown sugar
- 1/4 cup (55 grams) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste or extract
- 1 1/4 cup (160 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2/3 cups (100 grams) dark chocolate, coarsely chopped, plus more for on top of cookie bars if desired
- 100g candied pecans, chopped (recipe above or store-bought is fine)
- Line a small baking sheet with a silicone baking mat or parchment paper. In a medium saucepan over medium heat, combine the sugar, butter, and salt. Add the toasted pecan halves and cook, stirring frequently and adjusting the heat as necessary, until the sugar has melted and the nuts are evenly coated in the sugar mixture.
- Tip out onto the prepared baking sheet and spread the nuts out with a spatula so they aren’t clumped together. Leave to cool, then break up any lumps. Store in an airtight container at room temperature for up to a month.
Chocolate Chip Cookie Bars
- Preheat the oven to 350°f / 180°c. Grease and line an 8" (20cm) non stick baking pan, leaving the parchment extending over the sides to form a sling. Secure with binder clips if desired.
- In a medium bowl, combine the melted butter, brown sugar, and granulated sugar, and mix to combine.
- Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
- Add the vanilla and mix well.
- Add the flour, salt, and baking powder. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not overwork the dough.
- Add the chocolate and candied pecans and mix to incorporate with a rubber spatula.
- Press the dough into the prepared pan, smoothing down with an offset spatula. Add a few extra chocolate chunks to the top of the cookie if desired.
- Bake the cookie bars for 20 to 22 minutes, until the top of the cookie is golden brown and set and the edges have started to firm up slightly. If you would like the edges of your cookie bar to be crispy, bake for a little longer.
- Remove the chocolate chip cookie bars from the oven and leave to cool in the pan on a wire rack. Remove from the pan using the parchment paper sling. Cut into pieces using a sharp knife.
- Store cookie bars in an airtight container at room temperature for up to 3 days.
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