Butter Pecan Cookie Bars With Penuche Drizzle Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.

Steps:

• 1. In a 3 quart saucepan combine the sugars and milk. Bring to a boil over medium heat, stirring constantly. Continue cooking without stirring until the mixture reaches the soft-ball stage (237 degrees F on a candy thermometer).
• 2. Remove from heat. Add the butter and vanilla, but do not stir. Let the mixture cool without stirring until it reaches 110 degrees F. and the outside of the pan feels lukewarm, about 40 minutes. While the mixture is cooling, butter and 8-inch square pan.
• 3. With a wooden spoon beat the mixture until it becomes thick and begins to lose its gloss. Quickly stir in the pecans, and pour into the pan. Don't scrape the sides, since they may be sugary. Cut with a sharp knife into 1 1/2 inch squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.