When fall hits I get a real craving for a pecan pie!
Not wanting to fool with a pie crust, I tried this bar recipe hoping it would help with my pecan pie craving.
Oh my goodness, this is stiff competition for my favorite pie. I really had no idea that they would be this impressive…
They could quite possibly be one of my favorite desserts, ever!
For starters, just look at that cookie crust. It is much better than a pie crust in my book. I also liked that it had all of the flavor of the pie, but it wasn’t too gooey. Sometimes I feel like the crust to filling ratio is off in a pecan pie. The cookie crust really solved that problem.
I added chocolate chips for good measure. They would be good without them, but really…don’t skip them!
These were so good that I had to send them to work with Daniel. If I didn’t, I could have eaten them all. I guess it is nice to spread the love sometimes! Plus he came back and said they got rave reviews…
1 pouch (1 lb 1.5 oz.) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup chopped pecans
1 cup chocolate chips
Heat oven to 350 degrees. Spray bottom of 13×9 inch pan with cooking spray.
In a large bowl, stir all of the crust ingredients until dough is formed. Press dough into bottom of the pan using floured fingers. Bake 20 minutes.
Meanwhile, in a medium bowl, stir all pecan filling ingredients until well blended. Pour over hot crust.
Bake 15 minutes or until center is set. Cool completely, about two hours. Cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars
Slightly adapted from: Betty Crocker