Pecan cookie bars
Broma Bakery recipe - american
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces cream cheese
- 3/4 cups butter, softened
- 1 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla
- For the pecan bit:
- 1/4 cup butter
- 2 eggs
- 1 cup firmly packed brown sugar
- 2/3 cup light corn syrup
- 3 cups chopped pecans
- 1 teaspoon vanilla
Instructions
- 1
Beat cream cheese, 3/4 cups of the butter, the granulated sugar and 2 tsp of the vanilla in a large brown with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate for 30 minutes.
- 2
Preheat oven to 350ºF. Press dough firmly onto bottom of an ungreased 15x10x1 inch baking pan. Bake 15 minutes or until lightly browned. Meanwhile melt remaining 1/4 cup butter; place in medium bowl. Add eggs, brown sugar corn syrup and remaining 1 teaspoon of vanilla. Mix until well blended. Stir in pecans.
- 3
Spread pecan mixture evenly onto warm crust. Bake an additional 25-30 minutes or until topping is firm around the edges and slightly soft in the center. Cool completely on wire rack. Cut into 60 bars to serve.