Step 1

This recipe uses a 9x9 inch baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.

Step 2

Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.

Step 3

Mix together the 1 1/4 cups flour and 1/3 cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)

Step 4

Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 15 minutes. The edges should just be starting to brown. Remove from oven and pour on the nut filling while still hot.

Step 5

Mix together the 3 tbsp flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.

Step 6

Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.

Step 7

Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.

Step 8

Return the pan to the oven and bake for an additional 30-40 minutes until the filling is set and the nuts are just turning golden brown.

Step 9

Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight.

Step 10

Melt the butter in a small saucepan over low heat.

Step 11

Add the chocolate chips and stir constantly to melt the chips until the chocolate is smooth.

Step 12

Pour over the cooled pecan squares, spread evenly and allow to cool at room temperature until the chocolate has set.

Step 13

Cut into squares or bars. Store in an airtight plastic container. These will freeze quite well.

Step 14

I lift the cookies from the pan after they have fully cooled in and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the chocolate and nut layers before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars.

Step 15

As these are quite rich I tend to cut them a little smaller than other cookie bars.