Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust
Why Make This Recipe
Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust are a delightful twist on classic desserts. They combine the rich flavors of chocolate and pecans with a sweet, gooey topping that makes each bite incredibly satisfying. These bars are perfect for gatherings, holidays, or just a sweet treat at home. They’re easy to make and will impress everyone who tries them!
How to Make Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust
Ingredients:
- 1 cup butter (room temperature)
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 and 2/3 cups all-purpose flour (sifted)
- 1/4 cup unsweetened cocoa powder (sifted)
- 1 cup pecans (chopped fine)
- 1 cup pecans (whole or chopped)
- 1 cup Caramel Bits
- 1 cup sweetened coconut flakes
- 1 14-ounce can sweetened condensed milk
Directions:
- Preheat your oven to 350 degrees F. Start by lining a 9×9 inch baking pan with parchment paper or aluminum foil, then lightly spray it with non-stick cooking spray.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add the vanilla extract, sifted flour, cocoa powder, and chopped pecans. Stir everything until well blended.
- Press this dough into the bottom of the prepared pan as evenly as possible. Note that the dough will be thin.
- Bake for about 20 minutes, or until the edges are lightly brown.
- Once baked, layer the Kraft Caramel Bits, coconut flakes, whole or chopped pecans, and pour the sweetened condensed milk over the top.
- Bake again for 27 to 30 minutes, or until the center of the bars is set.
- Allow the bars to cool completely before cutting them into squares.
How to Serve Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust
These bars are best served at room temperature. You can enjoy them as they are or sprinkle some extra chocolate chips or nuts on top for added flavor. Pair them with ice cream or whipped cream for a dessert that feels extra special.
How to Store Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust
To keep the magic cookie bars fresh, store them in an airtight container at room temperature for up to a week. You can also refrigerate them for longer freshness, but let them come to room temperature before serving.
Tips to Make Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust
- Make sure your butter is at room temperature for easy mixing.
- Feel free to change up the nuts or use a different type of chocolate if you prefer.
- For added richness, consider drizzling melted chocolate over the finished bars.
Variation
For a twist on the traditional recipe, you can add some chopped chocolate or butterscotch chips along with the Caramel Bits to enhance the flavor even further.
FAQs
Q: Can I use different types of nuts?
A: Yes, you can use walnuts or almonds instead of pecans if you like.
Q: Can I make these bars ahead of time?
A: Absolutely! You can bake these bars a day in advance and store them in an airtight container until you’re ready to serve.
Q: What can I use if I don’t have caramel bits?
A: You can substitute caramel bits with soft caramels. Just chop them into smaller pieces before adding them to the bars.
Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust
Ingredients
For the chocolate shortbread crust
- 1 cup butter (room temperature) Make sure your butter is at room temperature for easy mixing.
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 2/3 cups all-purpose flour (sifted)
- 1/4 cup unsweetened cocoa powder (sifted)
- 1 cup chopped pecans Chopped fine.
For the topping
- 1 cup whole or chopped pecans You can use either whole or chopped pecans.
- 1 cup Kraft Caramel Bits These can be substituted with soft caramels, chopped.
- 1 cup sweetened coconut flakes
- 1 14-ounce can sweetened condensed milk
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line a 9x9 inch baking pan with parchment paper or aluminum foil and lightly spray it with non-stick cooking spray.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add the vanilla extract, sifted flour, cocoa powder, and chopped pecans. Stir everything until well blended.
- Press the dough into the bottom of the prepared pan as evenly as possible. Note that the dough will be thin.
- Bake for about 20 minutes, or until the edges are lightly brown.
Topping
- Once baked, layer the Kraft Caramel Bits, coconut flakes, and whole or chopped pecans over the baked crust.
- Pour the sweetened condensed milk over the top.
- Bake again for 27 to 30 minutes, or until the center of the bars is set.
- Allow the bars to cool completely before cutting them into squares.
