dark corn syrup

These portable takes on pie are for nut lovers. The rich crunch of toasted pecans runs through them, from the brown sugar shortbread to the tender praline center. Ground nuts make the cookies both crumbly and crisp. More pecans are packed into the filling, which combines a deep sweetness with the texture of a soft caramel. A candy thermometer helps ensure the filling doesn’t end up saucy or chewy; it runs like lava during assembly, then sets as it cools. You can skip the filling for a batch of buttery cookies, or make it on its own to use as an ice cream topping. The assembled cookies keep at room temperature in an airtight container for up to five days.

Pecan Pie Sandwich Cookies

pecan halves, toasted

all-purpose flour,

unsalted butter (2 sticks), at room temperature

confectioners’ sugar

75 grams packed light brown sugar

fine sea salt

vanilla extract

unsalted butter (1 stick)

220 grams packed light brown sugar

bourbon vanilla extract

pecan halves, toasted and finely chopped

Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.

Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until the dough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.

When you’re ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.

Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.

Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.

Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.

Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.

Butter Toffee Popcorn

popcorn

butter

brown sugar

corn syrup

salt

baking soda

peanuts

Preheat the oven to 250 degrees. Grease two...

Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn kernels, in shifts if needed...

Pop the popcorn kernels, in shifts if needed to ensure your popcorn popper doesn’t burn the popcorn, and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.

In a large saucepan over medium heat, melt...

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly. Add the peanuts and mix well but gently (so you don’t break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.

Turn the popcorn out onto the baking sheets,...

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks.

https://mediavine-res.cloudinary.com/video/upload/vlpgw1lnvlbwfomjizms.mp4

Chocolate pecan pie bars are a delicious treat that is one of our favorite holiday desserts. The recipe is made with simple ingredients and has a buttery shortbread crust and a gooey center topped with chocolate chips and candied pecans.

The Best Chocolate Pecan Pie Bars

brown sugar (packed)

all-purpose flour

eggs (beaten)

Tablespoons butter

white sugar

chocolate chips

pecans

In a medium bowl, add the flour, brown sugar, salt, and melted butter and mix well.

Press the crumbly mixture into the baking dish and bake for 25 to 30 minutes or until the crust is golden brown.

While that cools, add the eggs to a large mixing bowl and beat.

Next, add the corn syrup, white sugar, and melted butter and mix well.

Add the semi-sweet chocolate chips and mix.

Finally, add the pecans and mix until they are coated.

Pour the mixture into the baking dish over the shortbread crust and bake for 25 to 30 minutes or until the center is no longer jiggly.

Allow the bars to cool for at least two hours before cutting.

Preheat oven to 350 degrees. Line a 9-inch by 13-inch baking dish with parchment paper or grease with butter or nonstick spray.

Please correct my stars to 5 stars.  I didn’t check before I hit send :(

Wow! Just finished making them. I followed the recipe with the clarification of the 2 tbs of butter in the filling. Turned out perfectly. Crust was perfect and the flavors were amazing. I’ve been looking for a chocolate pecan pie recipe for ages. I may add a bit of bourbon to mimic a pie I had years ago that I loved and started my journey. Thank you!!!

There used to be a restaurant in. St. Helena, Ca that served a chocolate mixed nut pie ~ instead of just pecans, they used a luxe mixture of nuts.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677362286/odv0khmsqgypx6rx4kfa.mp4

Chocolate pecan pie bars really are the best and the most delicious dessert you need for family gatherings. You don’t have to wait until the holiday season to make them, either.

Why not make them for dessert any night or bring them to a party, especially around the Thanksgiving and Christmas holidays?

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Pecan Pie Sandwich Cookies

Butter Toffee Popcorn

The Best Chocolate Pecan Pie Bars

Top 3 dark corn syrup recipes from across the web

The most viewed dark corn syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pecan Pie Sandwich Cookies

Butter Toffee Popcorn

The Best Chocolate Pecan Pie Bars

The most viewed dark corn syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine