In my earlier post I mentioned the Cookie Exchange I went to over the weekend. What I like about the cookie exchange is getting to try different cookies, but I think it’s made me realize I’m a bit of a cookie snob.
I AM a brownie snob. I will tell you that right now. I have yet to eat a brownie anywhere that’s as good as mine. And I’ll tell you a little secret- my brownies are nothing more than the Ghiradelli Chocolate Brownie mix that I pick up at Costco! Maybe it’s my oven? I don’t know….all I know is they come out so chocolately and gooey and fudgy and just scrumptious. But I digress.
It’s like a box of chocolates. You never know which ones are going to be the really good ones, which ones are simply O.K., and which ones will be the one you want to spit back out.
Most of the cookies this time were pretty good. But I found one…mmmm….one that I REALLY liked. I didn’t know what it was, but it sure was good. Over the next 18 hours I proceeded to eat them all. By myself. The kids were apparently scared of this particular cookie and didn’t take any for their dinner earlier that night. I ate all six, and loved them, and I just had to know what they were…..
….but there were no labels.
I thumbed through the handful of recipes that I brought home with me from the party…it should be easy to figure out, it was the only bar cookie.
And then I saw it….
WHAT?!? I like Pecan Bars?!?!? I hate nuts! Does this mean I would like Pecan Pie if I tried a slice? Hmmm… I wonder!
These cookies were so delicious and sweet. I thought the topping was Heath Bars or Toffee or something, not pecans mixed with butter and sugar!
I’ll definitely be making these at home someday. I’ll share the recipe with you, but I don’t have a picture….
I ate them all, remember?
Here’s the recipe:
1 pkg (8oz) cream cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 t vanilla
2 1/4 cups flour
1/2 t baking soda
1/4 cup butter
1 t vanilla
1 cup packed brown sugar
2/3 cup light corn syrup
3 cups chopped pecans
Beat the cream cheese, butter, granulated sugar and vanilla in a large bowl with a mixer until well blended. Add flour and bakign soda, mix well. Refrigerate for 30 minutes.
Heat oven to 350. Press dough into the bottom of a 15x10x1″ pan. Bake for 20 minutes or until lightly browned.
Meanwhile, melt 1/4 cup butter and pour into a medium bowl. Add eggs, brown sugar, corn syrup and vanilla. Mix well. Stir in nuts.
Spread the nut mixture over the warm crust. Bake for another 20-25 minutes or until the topping is firm around the edges, but still slightly soft in the center.
Cool completely. Cut into bars.