These are soooooo good! I would never lie to you about something so wonderfully ooey, gooey and somewhat in some places chewy!
My friend Marye Audet very generously sent me a copy of her new cookbook “The Everything Cookies and Brownies Cookbook”. This book is part of the “The Everything” series of books. And what a great addition to the series it is!
I love baking cookies and brownies so this one is right up my alley…it has frosted cookies, filled cookies (with ideas for fillings), brownies, bar cookies, drop cookies and get this…even some that are good for shipping.
If you are looking for a comprehensive, all in one spot cookie and brownie book this one is it. This book even has a section for special needs, as in gluten free and egg/dairy free.
Love the book Marye and congrats on a job well done! I can’t wait to try out the rest of the delicious recipes!!!
Pecan Pie Bars (from The Everything Cookies & Brownies Cookbook – recipe reprinted with Marye Audet’s permission)
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup unsalted butter
1-1/2 cups light corn syrup
3/4 cup white sugar
3/4 cup brown sugar
1/4 cup unsalted butter, melted
1-1/2 teaspoons vanilla
3 cups chopped pecans
1 cup chocolate chips, optional (I used 1/2 cup scattered on the crust of half of the jelly roll pan)
- Preheat oven to 350F. Line 10” x 15” jelly roll pan with parchment, allowing it to overhang sides and ends slightly.
- Stir together flour, 1/2 cup sugar and salt. Cut in 1 cup butter until mixture resembles coarse crumbs. Press firmly into the pan.
- Bake 20 minutes.
- Mix together corn syrup, eggs, remaining sugars, 3 tablespoons of butter, and vanilla; whisk until smooth. Stir in pecans, pour over hot crust. If using the chocolate chips add them before you pour the topping on the crust.
- Bake 25 minutes or until set. Cool completely before cutting into bars.