These were so-so. My husband liked them, but I thought they were a bit thick for a cookie. I doubled the recipe and baked in a 13x9 pan, so maybe that is why the ended up a bit thick. I also added the chocolate chips in the mix as opposed to drizzling over the top as other reviews suggested, this seemed to work well. I could taste the salt, so I would cut the amount in half.
Pecan Bar Cookies
Purduekel Posted: 01/27/10
mariATL Posted: 01/18/09
Very good, and about 1/4 of the butter that a typical version of this recipe would have! Not at all missed. Wonderfully crumbly texture.
CarlyCo Posted: 05/16/10
Great recipe! My kids loved it too! I added mini-chocolate chips into the cookie instead of melting them on top and baked it in a 9" cake pan as suggested by other reviewers. It was in the oven for the same amount of time as written in the recipe and it was perfect. It can easily be used for a special occasion! Topped with ice cream or whipped cream! Awesome when served warm and stays fresh when sealed tightly!
laebrown Posted: 06/24/10
I wanted to give them 4 stars, but have to give them 5 because my only complaint is that they are so decadent I can't will myself to eat the entire pan. I doubled the recipe, baked it for the same time in a 9X13 Pyrex, and melted some Ghiradelli chocolate chips with some milk in the microwave for the topping. Very tender inside, very rich, and very tasty! Will convert nut-haters to nut-lovers :) :) :)
Lou Bear Posted: 02/23/10
Oh so good! I only cooked it for 15 minutes, let it sit for 10 and then it is that perfect soft cookie texture. Served with ice cream for a real treat.
Kvelez Posted: 04/23/10
Very Yummy! I made these in a round cake pan. Turned out like a cookie cake. SOOOOOO GOOD!