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Pecan Pie Bars with a Snickerdoodle Cookie Crust

This easy fall dessert combines two of my favorite things, pecan pie and snickerdoodle cookies! Experience the gooey crunchy pecan pie sensation as well as a layer of spiced sugary cookie dough.
Course Dessert
Cuisine American
Prep Time 20 minutes
Servings 9
Author foodnessgracious

Ingredients

For the snickerdoodle crust

  • 3/4 cup sugar
  • 1/2 cup soft butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 2 tbsp sugar
  • 3 tsp cinnamon

For the pecan pie filling

  • 1 cup brown sugar
  • 1/3 cup melted butter
  • 3/4 cup light corn syrup
  • 3 eggs
  • 1 1/4 cup chopped pecans

Instructions

  • Grease an 8x8 inch baking pan with butter or spray well with a non stick spray. Line with parchment paper.
  • In the bowl of a stand mixer beat the sugar and softened butter until light.
  • Add the egg and vanilla and mix until well combined scraping down the sides of the bowl a few times.
  • In a separate bowl mix together the flour, salt, baking soda and cream of tartar.
  • Add the dry ingredients to the mixer and mix on low until a dough forms.
  • Dump the dough into the prepared baking dish and place in the fridge.
  • Mix together the sugar and cinnaman and set aside.
  • Preheat the oven to 375 degrees F.
  • In the bowl that you used to mix the cookie dough, mix the brown sugar, melted butter and corn syrup together.
  • Add the eggs and mix through.
  • Fold in the chopped pecans.
  • Retrieve the cookie dough and press the dough into the shape of the baking dish making sure to create a slight lip around the edges.
  • Sprinkle the sugar and cinnamon mixture all over the cookie dough.
  • Pour the pecan pie mixture into the baking dish.
  • Place on a baking tray and place into the oven.
  • Bake for 55-60 minutes and the center has slightly risen. The dish should no longer be jiggly in the middle.
  • Once cool, lift from the baking dish and turn upside down for easier cutting.