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.
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
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.