BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE

Butter Pecan Cookie Bars with Penuche Drizzle image

I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery-all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

2 cups packed dark brown sugar
1/2 cup butter, melted
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, divided
ICING:
3 tablespoons butter
1/4 cup packed dark brown sugar
1 tablespoon 2% milk
1/2 cup confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

Nutrition Facts : Calories 212 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 103mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.