0 from 9 votes
White Chocolate Pecan Cookie Bars
White Chocolate Pecan Cookie bars are like deep dish cookies ~ nice and thick with a crispy edges and soft insides. Why bake cookies any other way?
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 16 servings
Calories: 206 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup golden brown sugar, packed
- 2 tsp vanilla bean paste (or vanilla extract)
- 1/2 tsp coarse salt
- 1 egg (large or extra large) at room temperature if possible
- 1 2/3 cup all purpose flour
- 1 tsp baking powder
- 1/2 cup (heaped) white chocolate chips
- 1/2 cup chopped toasted pecans*
Instructions
- Preheat oven to 325F
- Butter a 9x9 baking pan and line with parchment (parchment is optional, but helps to remove bars for even slicing.)
- Cream butter and sugar with the vanilla paste and salt until fluffy. Scrape down the sides of the bowl a couple of times. I use my stand mixer but you can use electric beaters if you prefer.
- Beat in the room temperature egg and scrape down bowl again to get everything evenly combined.
- Whisk the flour and baking powder together and slowly add to the bowl with the mixer on low.
- Add the chips and nuts (mixer still on low) and mix just until distributed. Do a final stir with a large silicone spoonula just to make sure everything is up from the bottom of the bowl, etc.
- Turn the batter into your prepared pan and pat out evenly. It helps to flour your fingers for this job. I take the time to smooth the surface with an offset spatula because this will bake up prettier than a rough surface.
- Bake for 30-35 minutes. The bars will just be starting to turn golden around the edges and the center will be slightly puffed. Note: ovens vary greatly, so check them at 30 minutes.
- Let the pan cool for about 15 minutes and then, if you've used parchment paper, you can lift the bars out to a cooling rack.
- These cookie bars can be sliced while still warm, or you can wait for them to cool. I slice them into 16 squares.
Cup of Yum
Notes
- *I toast my pecan halves on a piece of parchment paper in the microwave (full power) for 2 minutes. Let them cool for a minute, then chop. You can also toast them on a baking sheet in a 350F oven for 10-15 minutes. In either case check them toward the end so they don't burn.
Nutrition Information
Calories
206kcal
(10%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
27mg
(9%)
Sodium
87mg
(4%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
196IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 206
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 87mg | 4% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.