Biscoff Pecan Cookie Bars
Biscoff Pecan Cookie Bars are rich and fudgy, full of nutty, oaty textures and have golden crispy edges. They're totally delicious....and they're ridiculously easy to make!
Servings: 16
Equipment
- 1 20cm (8 inch) square pan
Ingredients
- 240 g Butter room temp
- 200 g Brown sugar
- 2 tsp Vanilla extract
- 200 g Plain flour
- 1 tsp Bicarb (baking) soda
- ½ tsp Salt
- 115 g Rolled oats traditional, not microwave
- 230 g Biscoff topping can substitute with salted caramel
- 140 g Dark chocolate chips
- 35 g Shredded coconut
- 70 g Pecans chopped
Instructions
- Preheat oven to 180°C or 350°F (or 160 fan) and line a 20cm (8 inch) square pan with baking paper
- Using the paddle attachment on your stand mixer, beat the butter and sugar until light and fluffy
- Add the vanilla and beat to combine
- Add combined flour, salt and bicarb soda along with the oats, then mix on low until just combined
- Spread half of the mixture into your prepared pan, reserving the rest for later
- Spread over the biscoff topping, then sprinkle with the chocolate chips, shredded coconut and pecans
- Now place small chunks of the remaining mixture evenly over the pan (no need to spread the mixture, as it will spread as it cooks)
- Bake for 35-40 minutes, until beautifully golden.
- Cool in pan, then remove and slice into squares. Or if you can't wait, just cut it in the pan and enjoy!