Description
These Butter Pecan Cookie Bars are soft and chewy with crisp edges, packed with chopped pecans and rich buttery flavor. Finished with a light and easy vanilla glaze, these bars are perfect for any dessert occasion.
Ingredients
Cookie Bars
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 cup (2 sticks) salted butter, melted
- 2 ¼ cups light brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 teaspoon butter extract
- 1 ½ cups chopped pecans
Vanilla Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray or line it with parchment paper to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, combine 3 ¾ cups all-purpose flour with 1 ½ teaspoons baking soda. Stir well and set aside.
- Cream Wet Ingredients: Using a stand mixer fitted with the paddle attachment, mix together the melted 1 cup (2 sticks) salted butter and 2 ¼ cups packed light brown sugar. Beat in 2 large eggs, 1 ½ teaspoons vanilla extract, and 1 teaspoon butter extract until fully combined.
- Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing slowly to avoid flour clouds. Scrape down the sides of the bowl regularly and mix just until no dry patches remain. Avoid overmixing to keep bars tender.
- Add Pecans: Fold in the 1 ½ cups chopped pecans evenly throughout the dough.
- Shape Dough in Pan: Press the cookie dough evenly into the prepared baking dish, smoothing the top for even baking.
- Bake: Place the baking dish on the middle oven rack and bake for 25-30 minutes. The bars are done when the top loses its glossy appearance and a toothpick inserted near the center comes out mostly clean. Aim to slightly underbake rather than overbake to keep bars moist.
- Cool and Prepare Glaze: Allow the bars to cool completely in the pan. In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. This glaze should be thin; adjust by adding more powdered sugar or less milk if a thicker consistency is preferred.
- Glaze and Serve: Pour the glaze evenly over the cooled bars or cut bars into squares and drizzle glaze on each piece. Serve slightly warm or at room temperature for best flavor and texture.
Notes
- The glaze is intentionally thin to soak slightly into the bars; use more powdered sugar or less milk if you prefer a thicker glaze.
- To prevent bars from drying out, avoid overbaking and let residual heat finish the cooking after removing from the oven.
- Pressing the dough evenly in the baking dish ensures uniform baking and texture.
- These bars store well in an airtight container for up to 4 days at room temperature.