Pecan Pie Cookie Bars
These sweets are all favorites of mine, and any of them would make a good Valentine’s Day treat.
For those friends and family members concerned about fat, there’s nothing like these soft, homemade marshmallows--they’re just sweet enough and very delicate in texture. I received a batch of them as a present, and they were so good that I didn’t share them with a soul.
The pecan pie bar cookies are sweet, chewy and addictive while the thin chocolate cookie crisps are less sweet, the perfect foil for after-dinner espresso or an afternoon tea.
The bars can be kept up to five days in an airtight container at room temperature or frozen as long as a month. Experiment with different flavorings--coffee, mint, almond, coconut.
Base
Heat the oven to 350 degrees. Set aside an ungreased 8-inch-square pan.
Mix together the flour, brown sugar, butter and salt in a mixer or processor until crumbly. Spread the crumbs evenly over the pan. Lay plastic wrap over the top and press them firmly into place. Remove the plastic.
Bake until lightly browned, about 18 to 20 minutes.
Topping
While the base is baking, combine the sugar, maple syrup, eggs, flour, butter, salt, Bourbon and vanilla in the same (unwashed) mixer or processor until just mixed together. Stir in the pecans.
When the base is baked, remove it from the oven and evenly spoon the topping over the hot base.
Bake until the surface is set and lightly browned, about 30 minutes. Cool completely on a rack, then refrigerate it in order to cut into neat squares.
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