These luscious Derby Day Chocolate Pecan Pie Cookie Bars is the perfect bite size, easy to serve treat for your Derby Day party guests.
Course
Dessert
Cuisine
American
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings18Bars
AuthorQuinn Caudill
Ingredients
Cookie Bar Crust:
4cupsall-purpose flour
2tsp,baking soda
3/4tsp,salt
1cupUnsalted butter (2 sticks), softened
1cupgranulated sugar
1 1/2cupspacked light-brown sugar
2large eggs
1tbsp,pure vanilla extract
2 1/2cupsmixed semi-sweet chocolate chips
Chocolate Pecan Pie Filling:
2cupschopped toasted pecans, divided
1cupsemis-weet chocolate morsels
1cupdark corn syrup
1/2cupgranulated sugar
1/2cupfirmly packed light brown sugar
1/4cupbourbon or water
4large eggs
1/4cupbutter, melted
2tsp,cornstarch
2tsp,vanilla extract
1/2tsp,table salt
(Optional)Whipped topping and shaved chocolate for serving.
Instructions
Cookie Bar Crust:
Pre-heat oven to 350°F, with rack in center. Line a 11-by-15-inch baking dish with parchment paper along the sides to overlap the rim. Butter or grease parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Cream butter and sugars together in the bowl of an electric mixer, fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes.
Add eggs, one at a time and then vanilla; mix until well combined.
Slowly add flour mixture; beat on low-speed until just combined. Fold in chocolate chips and 1/2 cup toasted pecans.
Spread dough on prepared baking dish. Roll to flatten. Use hands to create a 1/2 rim of dough around the edges to create a vessel for the filling: set aside.
Chocolate Pecan Pie Filling:
Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, whisking constantly about 3 minutes. Remove from heat.
In a medium bowl, whisk together eggs and next 4 ingredients.
Slowly whisk one-fourth of hot corn syrup mixture into egg mixture to temper.
Slowly add egg mixture to remaining hot corn syrup, whisking constantly. Allow to cool for 5 minutes then add chocolate chips and pecans.
Pour filling into prepared cookie bar crust.
Bake at 350°F for 50-60 minutes, rotating dish halfway through, until edges are brown and pie filling is set.
Cool cookie bars completely on a wire rack before slicing.