Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust
These Pecan Pie Magic Cookie Bars with a Chocolate Shortbread Crust combine the rich flavors of chocolate and pecans with a gooey topping for a delightful dessert that's perfect for any occasion.
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.
Notes
These bars are best served at room temperature. You can enjoy them as they are or add extra chocolate chips or nuts on top. Pair them with ice cream or whipped cream for an extra special dessert. To store, keep them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. Let them come to room temperature before serving.