Kentucky Derby Chocolate-Pecan Cookie Bars

Kentucky Derby Chocolate-Pecan Cookie Bars

Shared By: Two Healthy Kitchens

Yield: 16 two-inch bars

 

Ingredients

• ¾ cup pecans
• 5 whole dried, pitted dates
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1¼ cups whole wheat pastry flour (see note)
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ⅓ cup chocolate chips
• ⅓ cup pecans, coarsely chopped or crushed
• 1 tablespoon packed brown sugar

Preparation

1. Preheat oven to 350°.
2. In a mini food processor, process ¾ cup pecans and dates until fairly smooth (pulsing for about 3 minutes), scraping sides of processor occasionally as needed. (The consistency will not be totally smooth and will be a thick, slightly grainy paste like very, very thick natural peanut butter.)
3. Transfer pecan mixture to a large mixing bowl and add ¾ cup brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.
4. In a medium bowl, combine flour, baking soda and salt, stirring with a whisk to thoroughly combine.
5. Add flour mixture to pecan mixture and beat on medium-low just until combined, about 1 minute (dough will suddenly thicken, come together, and cling to beaters). Do not over-mix. Dough will be sticky and very, very thick.
6. Stir in chocolate chips.
7. Press mixture into an 8×8 baking pan coated with cooking spray. (If you’re having a lot of difficulty with the dough being too sticky, very slightly damp fingers will help.) Smooth top with a spatula or scraper.
8. Firmly press remaining brown sugar and chopped pecans into dough.
9. Bake for about 18-19 minutes. The bars will be only very slightly golden – do not over-bake by waiting until they are golden-brown or your bars will be dry.
10. Cool completely before cutting.
11. Store in an airtight container.

Notes

Flour: If you don’t have whole wheat pastry flour on hand, you can substitute ½ all-purpose flour and ½ regular whole wheat flour. However, we prefer the nutritional advantage of using all whole-wheat pastry flour, and our tasters also slightly preferred the taste of the version made with whole-wheat pastry flour.


Make-Ahead Option: These freeze beautifully. Wrap each bar in plastic and store in a zipper-bag in the freezer, then thaw individually when you want a quick dessert.