Oooh hello! These Caramel and Pecan Cookie Bars are overflowing with pecans, with a soft caramel centre. They are a super simple and quick recipe to make, plus they are insanely delicious.
I haven’t ever posted a cookie bar recipe here before, and I knew it had to be something epic. Cue these Caramel and Pecan Cookie Bars.
How To Make These Caramel and Pecan Cookie Bars
In this recipe, I used light brown and granulated sugar. The light brown sugar gives the cookies a lovely fudgy texture and is a must when you are making cookies. Cream this together with the butter. You can use either unsalted butter or a baking spread like Stork.
Remember that all your ingredients should be at room temperature, including the butter and eggs. I normally take mine out of the fridge about an hour or so before I start baking. If your ingredients are at different temperatures, it can make the mixture curdle.
Add in the remaining ingredients and mix until it forms a dough. I decided to leave half of the pecans whole the other half I cut into halves and quarters. That way, you get lovely bit chunks of pecans as you bite into the cookie bars.
I didn’t add any chocolate to these, I don’t think they need them, but you could add in some chocolate chips if you prefer.
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Instead of adding the caramel to the cookie dough mixture, I added it to the centre of the cookies. I put half of the cookie dough into my tin. I used a 9”x 9” square loose-bottomed cake tin. Then spread the caramel over the top. Then added the remaining cookie dough.
When you press the cookie dough on top of the caramel it might splodge through, I didn’t mind this. It just made them extra gooey and yummy.
It can be quite difficult to tell when the cookies are baked, as they will still be quite soft. They should be golden brown in colour and the top of the cookie should look dry.
Alternatives
I used shop-bought caramel for these cookies for quickness but you could make your own. Just follow my homemade caramel recipe.
I used pecans but you can swap these out for any other nuts you fancy.
Equipment
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Pin it For Later!
If you do have any questions about these Pecan and Caramel Cookie Bars or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.
Pecan and Caramel Cookie Bars
Ingredients
For the Pecan and Caramel Cookie Bars
- 150 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 250 g Pecans (roughly chopped)
- 200 g Caramel
Instructions
To Make the Pecan and Caramel Cookie Bars
- Line a 9" x 9" square baking tin with baking parchment and leave it to one side.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, vanilla, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
- Add in the pecans and mix again until they are evenly distributed.
- Split the mixture in half, and press the first half into the bottom of your lined tin.
- Spread over the caramel.
- Add over the remaining cookie dough and press down.
- Bake in the oven for 15-20 minutes or until the cookie is golden brown in colour.
- Remove from the oven and leave to cool for 15-20 minutes in the square tin before moving to a wire rack to cool fully.
- Cut into 16 individual portions and enjoy!
Notes
- These will last 4+ days in an airtight container.
These look fabulous. I have pinned the recipe for future reference.
Amazing! I hope you love it, let me know what you think of them.