Brown Butter Pecan Cookie Bars with Vanilla Glaze

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chopped pecans, toasted
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract for glaze

Steps

1. 1 Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. 2 In a medium saucepan, melt butter over medium heat. Cook until golden brown, stirring frequently.
3. 3 Remove from heat and stir in brown sugar until smooth. Let cool slightly.
4. 4 Whisk in egg and 1 teaspoon vanilla extract.
5. 5 In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture.
6. 6 Fold in toasted pecans.
7. 7 Spread batter into prepared pan and bake for 20-25 minutes, until edges are golden.
8. 8 For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency with more milk if needed.
9. 9 Spread glaze over warm cookies and let cool completely before cutting into bars.

Equipment

• 9x13 inch baking pan
• parchment paper
• medium saucepan
• mixing bowls

Variations

• Add a handful of chocolate chips for extra richness.
• Use almond flour for a gluten-free option.

Substitutions

• If out of brown sugar, use 1 cup granulated sugar and 1/2 cup molasses.
• Substitute pecans with walnuts or almonds.

Pairings

• Serve alongside a fruit salad for a balanced dessert spread.
• Perfect for holiday gatherings or bake sales.

Nutrition

Tips

• Toasting the pecans deepens their flavor. Watch them closely to avoid burning.
• Use a spatula to smooth the glaze for an even finish.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for 5 minutes to refresh.

Freezing: Freeze wrapped bars for up to 1 month. Thaw at room temperature.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an indulgent treat.
• Pair with a hot cup of coffee or tea.

FAQ