The bonus is, you do not need to dirty your stand mixer. You want that, don’t you?
I love the slight crunch that the pecan imparts on the texture of the cookies. As you bite, you catch gooey Nutella and condensed milk, and you are surprised with some bits of crunch here and there.
This recipe is also versatile as you can vary in many ways.
Recipe Variations for Cookie Bars:
- Add a variety of nuts like walnuts, peanuts, and almonds instead of just the pecans.
- Add a few raisins and other dried fruits.
- Replace Nutella with cookie butter, peanut butter or chocolate spread.
- Add chocolate chips or M&Ms in place of the pecans.
I love these cookies in bar form and I am amazed at the many ways you can vary it. Next time, I might try replacing the Nutella with Reese spread too! For the meantime, you have to try this recipe, I assure you that you will love it!
Looking for more baked goodies? You might love these.
- 1/2 cup or 1 stick unsalted butter melted
- 1 egg
- ¾ cup brown sugar packed
- ¼ cup white sugar
- 2 tsp vanilla extract
- 1 tsp instant espresso powder
- 1 and 1/2 cups plain flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1/2 Nutella
- 1/2 cup condensed milk
- 1/2 cup chopped pecans
Preheat the oven to 350 F. Line an 8inch square pan with baking paper.
Combine the melted butter, egg, both sugars, coffee and vanilla in a medium bowl and stir well.
Add in the flour, baking soda and salt until just incorporated.
Set aside about half a cup of dough and press the remaining mixture into the base of the prepared baking pan.
Drop spoonfuls of the Nutella over the cookie dough base, make the layer even. Pour the condensed milk over the Nutella layer. Sprinkle the chopped pecan pieces over the surface.
Crumble chunks of the reserved cookie dough on top. Again, make the layer even using your fingers.
Bake for about 30 minutes, until golden and mostly set. Allow to cool completely before cutting into squares.
Adapted from Butter Baking