Cookie And Pecan Bars Recipes

Steps:

• Preheat the oven to 375 degrees. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9-by-13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.
• Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.
• Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

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.