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Home » Recipes » Food

1 November, 2018 By Mary | Leave a Comment

Cinnamon Pecan Bars

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Cinnamon Pecan Bars | The Kitchen Paper

Sooooo now that Halloween is over, we can get on to cookie season, right!? I thinks so! I'm not the kind of person who puts up my Christmas lights on November 1st (although tbh I have no problem with that), but I am totally the kind of person who thinks eating cookies all winter is 100% acceptable. So here we go!

Cinnamon Pecan Bars | The Kitchen Paper

These cookies are very similar to my brown butter snickerdoodles — I based the recipe off of that one, but added cinnamon and pecans, put them in bar form, and didn't roll them in extra sugar/cinnamon. They also remind me a bit of soft toffee cookies — which are basically SUPER heavy on the cinnamon, and have pecans on top. Let's call them a baby between the two recipes — they're soft, have browned butter (hellloooo nutty flavor!), lots of cinnamon, and delicious pecans throughout and on top.

Cinnamon Pecan Bars | The Kitchen Paper

I made these in an 8x8" pan, and they were quite thick. Next time, I'd try them in an 8x11 pan (and bake for less time!) for a slightly thinner bar.

Have a great cookie season!!!

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Cinnamon Pecan Cookie Bars

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 15 cookies 1x
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Description

Cinnamon pecan cookie bars have browned butter, lots of cinnamon, and pecans. They're similar to a snickerdoodle, plus the nuts!


Ingredients

Units Scale
  • 1 cup unsalted butter
  • 2 ½ cups all purpose flour
  • 1 ½ tsp baking powder
  • 2 Tbsp cinnamon
  • ½ tsp of salt
  • ¾ cup packed dark brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups pecans, chopped

Instructions

  1. Preheat the oven to 350F.
  2. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
  3. In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
  4. Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous. Fold in ⅔ of the pecans.
  5. Lightly butter an 8x8" or larger baking pan, and line with parchment.
  6. Press the dough into the pan until flat, then gently press in the remaining pecans.
  7. Bake for 30-35 minutes, or until the edges look set and the top is matte.*
  8. Let cool slightly before removing from the pan to cut.

Notes

*Baking time here is pretty subjective. You can bake less for a gooey cookie (especially in the middle), or more for a drier cookie. Either way, the edges will be more done than the middle.

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