Description
Enjoy these delicious Iced Butter Pecan Cookie Bars, featuring a maple brown sugar cookie base with roasted pecans and a sweet maple icing.
Ingredients
Scale
- Butter Pecans:
- 1 cup (100g) pecan halves
- 2 tbsp unsalted butter, melted
- ⅓ cup (67g) dark brown sugar, packed
- 1 tsp ground cinnamon
- pinch of ground nutmeg
- ¼ tsp salt
- Maple Cookie Dough:
- ½ cup (115g) unsalted butter, room temperature
- ½ cup (100g) dark brown sugar, packed
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ¾ cup chopped butter pecans
- Maple Icing:
- 1 cup (120g) powdered sugar
- 2 tbsp unsalted butter, melted and cooled
- 1 tbsp pure maple syrup
- 1 tbs milk
- ¼ cup chopped butter pecans for topping
Instructions
- Butter Pecans: Preheat your oven to 400F. Line a medium baking sheet with parchment paper. In a medium bowl, mix together all the ingredients for the butter pecans. Spread the pecans in a single layer on the prepared baking sheet. Roast for 3-5 minutes, or until bubbling and slightly darkened. Watch closely to prevent burning. Let cool, then chop into finer pieces. Set aside ¼ for decorating and use the remaining ¾ for the cookie dough.
- Maple Cookie Dough: Reduce oven temperature to 350F. Grease and line an 8×8″ baking pan with parchment paper, leaving excess for easy removal. In a large bowl, cream together butter and brown sugar until light and fluffy. Whisk in the egg, vanilla extract, and maple syrup. Add flour, baking powder, salt, and cinnamon. Mix until a streak-free dough forms. Fold in ¾ of the chopped butter pecans.
- Spread the cookie dough evenly into the prepared baking pan. Bake for 25-30 minutes, or until puffed and golden brown around the edges. Let the cookie cool completely in the pan.
- Maple Icing: Once the cookie is cool, carefully remove it from the pan using the parchment paper overhang. In a medium bowl, whisk together the maple icing ingredients until smooth. Add a splash more milk if the icing is too thick. Pour the icing over the cooled cookie and spread evenly.
- Immediately sprinkle the reserved butter pecans on top. Let the icing set for about 10-15 minutes for clean slices.
- Slice the Iced Butter Pecan Cookie Bars and serve.
Notes
- For best results, ensure all refrigerated ingredients for the cookie dough are at room temperature.
- When measuring flour, spoon it into the cup and level it off, or use a food scale for accuracy.
- If you prefer a stronger maple flavor, you can add a small amount of maple extract to the dough or icing, but use it sparingly as it is potent.
- For a saltier contrast, sprinkle sea salt flakes on the icing after it has fully set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approximately 300-350 kcal (estimated)
- Sugar: Approximately 20-25g (estimated)
- Sodium: Approximately 100-150mg (estimated)
- Fat: Approximately 15-20g (estimated)
- Saturated Fat: Approximately 5-7g (estimated)
- Unsaturated Fat: Approximately 10-13g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 35-40g (estimated)
- Fiber: Approximately 1-2g (estimated)
- Protein: Approximately 3-4g (estimated)
- Cholesterol: Approximately 30-40mg (estimated)