Pecan Pie Oat Cookie Bars
I’ve very rarely made cookie bars and after making these, I regret my choices. A cookie bar gives you 80% gooey centre and 20% crispy edges. They’re also so much quicker to make than cookies. No scooping and no chilling. Just make the dough, press it into the tin and bake.
These though, have a pecan pie layer running through the middle. It stays lovely and soft and sits alongside the cinnamon oaty cookie really well. I’ve topped them with chunks of rich dark chocolate and plenty of flaky salt to contrast against the sweetness of the bar. Plus, it looks pretty.
Ingredients - makes 16
*Cookie dough recipe by Sarah Kieffer
Cookie Dough:
190g plain flour
150g rolled oats
3/4tsp baking soda
1 tsp ground cinnamon
1 tsp flaky salt
170g unsalted butter, softened
150g soft light brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
Pecan filling:
100g pecans, roughly chopped
25g unsalted butter, melted
35g soft dark brown sugar
1/2 tbsp plain flour
Pinch of salt
Splash of vanilla
1 egg
80ml Maple syrup
To finish:
60g dark choc, chopped
Flaky salt, to top
Method
Pre-heat the oven to 170°C. Grease and line an 8-inch square baking tin with butter and baking parchment.
In a bowl, combine the flour, oats, baking soda, cinnamon and flaky salt. In a large mixing bowl, cream together the butter, light brown sugar and caster sugar until fluffy. Mix in the egg along with the vanilla. Fold through the dry ingredients in two additions until completely combined. Set aside while you prepare the pecan filling.
For the pecan filling, mix together the brown sugar, flour and salt. Whisk in the egg before adding in the melted butter, maple syrup and vanilla. Whisk until smooth.
Push half of the cookie dough into the bottom of your prepared baking tin. Use wet hands to push it into an even layer. Sprinkle over the chopped pecans before pouring over the pecan pie filling. Crumble the remaining cookie dough on top and bake for 20-25 minutes. They should be golden brown on top and a little puffed. Once the bars have been out of the oven for a few minutes but are still warm, sprinkle over the chopped chocolate and a good few pinches of flaky salt. Leave to cool completely before cutting into 16 squares.
These keep very well in a sealed container; up to 5 days.