This White Chocolate Pecan Cookie Bars recipe is beyond amazing with smooth white chocolate, crunchy pecans, and a delicious fudgy center! It’s a copycat recipe of Applebee’s Butter Pecan Blondies.
I’ve said it before and I’ll say it again, I love making cookie bars instead of making cookies. These White Chocolate Pecan Cookie Bars were baked in a cast iron skillet.
They are beyond amazing with smooth white chocolate, crunchy pecans and a delicious, fudgy center.
White Chocolate Pecan Cookie Bars Recipe
Mix the baking soda and water together and set aside.
Cream together butter, shortening, and sugars.
Add eggs and vanilla, mix well.
Add the baking soda and water mixture.
Mix in salt and add flour one cup at a time, mixing well after each addition.
Stir in white chocolate chips and chopped pecans.
Spread batter into a greased, 12-inch cast iron skillet (or a greased 9×13 inch pan).
Bake at 350° F for 20-25 minutes. Do not overbake.
I like to eat these White Chocolate Pecan Cookie Bars while still warm!
And if you truly want to enjoy these bars, you just HAVE to make Maple Cream Caramel Sauce to put on top with a scoop of vanilla ice cream!
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Sorry forgot to congratulate you on your Daughter and her team as one of the 2015 Technovation Regional Winners……that is wonderful…..but which one is your daughter ? 🙂
Thanks! She is the one in the back row with a headband.
Thank you so much for making a WHITE CHOCOLATE DESSERT….(.not suppose to have chocolate)caffeine issue…..
These look so delicious and can’t wait to make them….
But have 2 questions….
(1) Can self-rising flour be used , and omit the baking powder ?
(2) Can all butter be used instead of half shortening ?
You are very welcome! While I’ve never tried making the bars with self-rising flour or all butter, but I can share my opinions. The recipes for self-rising flour call for 1 cup of flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Since this recipe calls for 2 1/2 cups of flour that would mean the self-rising flour would have 3 3/4 teaspoons of baking powder and about 1/2 plus 1/8 teaspoon salt. So the amounts are off and therefore your results will vary too. As far as the butter goes, I love the results I get when using a mixture of the two. Here is a great article on shortening vs butter in cookies and information about substitutions: http://www.thekitchn.com/shortening-vs-butter-in-cookies-whats-the-difference-213812
Jessica @ A Kitchen Addiction says
Love skillet cookies! These cookie bars look perfect for a celebration!
Hayley @ The Domestic Rebel says
This looks so fudgy and fabulous! I love the white chocolate pops 🙂
Yum – sounds good. Thank you and have a great week.