Put them together and you get some ridiculously delicious classic pecan pie cookie bars… which you can make even more decadent with a gorgeous drizzle of caramel sauce.
The inspiration: Pecan cookie-pie recipe (1963)
Recipe from the Standard-Speaker (Hazleton, Penn.) February 14, 1963
Pecan pie comes a new way, with a cookie rather than a pastry base — and this latest variation is just as delicious as the old.
If you are still in the pastry practice class but would enjoy serving pecan pie, one of America’s most famous desserts, you’ll be interested in this newly-evolved recipe.
You make these pecan pie treats just as you do other pan cookies — in a rectangular or square pan. Then you cut them into bars or squares, top each piece with vanilla ice cream or unsweetened whipped cream, and offer it to your dessert-loving family and friends.
After our tasting of this dessert, we wrapped the remainder appropriately and stored it in the freezer for about a week. When we tasted it after this freezing, the dessert was still delicious.
Should you decide to put half of this pecan sweet in your freezer, just one caution. Take the dessert out of the freezer in plenty of time before serving, so it can come to room temperature, or the cookie base won’t be at its best.