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Home » Dessert » Bars » White Chocolate Pecan Cookie Bars

White Chocolate Pecan Cookie Bars

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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.

White Chocolate Pecan Cookie Bars

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

cookie batter in skillet

Step One:

Mix the baking soda and water together and set aside.

Step Two:

Cream together butter, shortening, and sugars.

Step Three:

Add eggs and vanilla, mix well.

Step Four:

Add the baking soda and water mixture.

Step Five:

Mix in salt and add flour one cup at a time, mixing well after each addition.

Step Six:

Stir in white chocolate chips and chopped pecans.

Step Seven:

Spread batter into a greased, 12-inch cast iron skillet (or a greased 9×13 inch pan).

White Chocolate Pecan Cookie Bars in pan

Step Eight:

Bake at 350° F for 20-25 minutes. Do not overbake.

White Chocolate Pecan Cookie Bar Slice

I like to eat these White Chocolate Pecan Cookie Bars while still warm!

Applebees Copycat Maple Pecan Cookie on white plate

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!

Continue to Content
White Chocolate Pecan Skillet Cookies

White Chocolate Pecan Blondies

Yield: 16 slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This White Chocolate Pecan Cookie Bars recipe is beyond amazing with smooth white chocolate, crunchy pecans, and a delicious, fudgy center.

Ingredients

  • 1 teaspoon baking soda
  • 1 teaspoon water
  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 1/2 cups flour
  • 1 cup white chocolate chips
  • 1/2 cup chopped pecans

Instructions

  1. Mix baking soda and water together and set aside.
  2. Cream together butter, shortening, and sugars.
  3. Add eggs and vanilla, mix well.
  4. Add the baking soda, and water mixture.
  5. Mix in salt and add flour one cup at a time, mixing well after each addition.
  6. Stir in white chocolate chips and chopped pecans.
  7. Spread batter into a greased, 12-inch cast iron skillet (or a greased 9x13 inch pan)
  8. Bake at 350° F for 20-25 minutes. Do not overbake.

Notes

Be sure to make Maple Cream Caramel Sauce to put on top with a scoop of vanilla ice cream!

Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 346Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 38mgSodium: 285mgCarbohydrates: 41gSugar: 26gProtein: 3g
© The Gunny Sack
Cuisine: American / Category: Dessert

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Comments

  1. kentuckylady717 says

    May 18, 2015 at 5:11 pm

    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 ? 🙂

    Reply
    • Tonia says

      May 19, 2015 at 8:22 am

      Thanks! She is the one in the back row with a headband.

      Reply
  2. kentuckylady717 says

    May 18, 2015 at 5:07 pm

    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 ?

    Reply
    • Tonia says

      May 19, 2015 at 8:22 am

      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

      Reply
  3. Jessica @ A Kitchen Addiction says

    May 7, 2015 at 1:38 pm

    Love skillet cookies! These cookie bars look perfect for a celebration!

    Reply
  4. Hayley @ The Domestic Rebel says

    May 4, 2015 at 5:49 pm

    This looks so fudgy and fabulous! I love the white chocolate pops 🙂

    Reply
  5. Liz says

    May 4, 2015 at 5:47 pm

    Yum – sounds good. Thank you and have a great week.

    Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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