![]() Remove from the oven and let cool while you make the filling (the crust does not have to cool completely before filling). Poke a few holes in the dough with a fork to allow air to escape while baking.īake the crust at 350☏ for 15-20 minutes or until the top is lightly browned. Press the dough into your lined baking pan and smooth into an even layer. However, I still like to prepare my pans to ensure the cookie bars come out easily. I love all of my USA Pan cake pans because they are extremely sturdy and truly nonstick. After baking you’ll be able to just slide the pecan pie bars right out of the pan! Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Then fold in the flour and mix until the dough comes together.Ĭut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. In a large bowl, mix together the browned butter, brown sugar, vanilla, and salt until combined. This shortbread cookie crust is made with brown butter and brown sugar for extra flavor! Bourbon - This is optional, but I love the extra flavor it adds to the filling!.You can find Medjool dates in the produce section at most grocery stores! ![]() Medjool Dates - The secret ingredient in these pecan cookie bars is Medjool dates! They help sweeten and thicken the filling and add incredible flavor! Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture.If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter! Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor.You just need a few simple ingredients to make these pecan cookie bars! You might also like these chai spice cookies or these butter pecan cupcakes! Jump to: A brown butter shortbread cookie crust topped with a bourbon and medjool date filling makes them absolutely to-die-for! These are the perfect addition to your Thanksgiving dessert spread or snacking on any time of year! Makes 25 squares.Īdapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).I dare say these pecan pie cookie bars are 10 times better than regular pecan pie. Store in an airtight container at room temperature for up to 3 days. ![]() The squares will slide easily off the foil. Using a large, sharp knife, cut into 25 small squares. Run a small knife around the edges of the square to loosen it from the foil. Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Transfer the pan to a wire rack and let cool until the filling is firm, about 1 1/2 hours. During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula.īake until the filling is set when you give the pan a gentle shake, 22 to 25 minutes. Remove from the heat and immediately stir in the cream. To make the filling, in a saucepan over medium heat, combine the butter, maple syrup and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 to 17 minutes. Press the crumb mixture into the bottom of the prepared pan. ![]() Add the butter and pulse 8 to 10 times until large, coarse crumbs the size of small peas form. To make the crust with a food processor, in the bowl of the processor, combine the flour, brown sugar and salt and pulse 2 or 3 times to blend. Using a pastry blender or 2 knives, cut the butter into the flour mixture until large, coarse crumbs the size of small peas form. To make the crust by hand, in a large bowl, stir together the flour, brown sugar and salt until blended. Carefully line a 9-inch square baking pan with heavy-duty aluminum foil, letting the foil extend up the sides and over the edges of the pan. ![]()
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