• The Howards

Chocolate Chip and Browned Pecan Butter Cookie Bars

Did you read that right?


Chocolate Chip....

Browned Pecan Butter....

Cookie Bars....


To further entice you-


Browned butter is magical and I would eat in every meal if my hips would allow it. If you have never had it; I am sorry, an addition will soon commence. Natural sugars in the butter are caramelized, concocting a natural, toasty, nutty flavor. To further intensify that flavor, we slightly toast the pecans in the butter. Whew... Its phemominal. (Next time you have a bowl of vanilla ice cream, make some to put on top.) To wrap up our butter discussion, watch it closely when browning. When it reaches the right temperature, it will not take long to brown.


Chocolate chips are added to balance out the savory to the sweet. Don't tell then though. They are used to being the star and can get quite jealous. (Little divas.)


Lastly, this recipe is perfect for little ones that like to help out in the kitchen. One bowl and one pan is dirtied. Then everything is dumped in batches. Cookie dough is treated a bit like play dough around here, so skipping the action of rolling dough is much appreciated by this Mama.


I don't take all of the fun out of it though! Recall the social workers. They still get to lick the bowl.


On to the bars!!!

Chocolate Chip and Browned Pecan Butter Cookie Bars


Yields 16 servings

Bakes at 350

Time to prepare is 45 minutes







Cookie Bars

1/2 cup of butter (1 stick)

1 cup of light brown sugar

1/4 cup of sugar

1 large egg

1 large egg yoke

2 teaspoons of vanilla extract

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 1/2 cups of flour

1 cup of pecan pieces

1 cup of chocolate chips

Preheat the oven to 350 and grease a 9x9 pan or line with parchment paper.


In a medium sized sauce pan start to heat the butter on medium low. When the butter is melted, keep a close eye on the color of the butter. Stir the butter around about every 1 minute or so. When the butter is a light tan, add in the cup of pecan pieces. Toast the pecans until the butter is a light brown. Take the sauce pan off the heat and set to the side to cool.


When the butter is cooled to a little over room temperature, cream together the light brown sugar, sugar, egg, and egg yoke in a mixer at medium speed for about 1 minute. Add in the butter pecan mixture and vanilla then whip until throughly combined.



Add in the salt, baking soda, and flour. Mix on low until JUST combined. Add the chocolate chips and mix on low until JUST combined again.


Bake for 22-28 minutes. DO NOT over bake. The middle of the bars should have a light crust on top, but still be soft when pushed. Let cool completely.


I sprinkled a bit of flaked salt on top. Because why the heck not?



The bars will store in an air tight container few days, to be eaten at your leisure. IF they last that long.

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