Dear Pecan Pie,
Sometimes this time of year gets you thinking, you know.
You realize there are a lot of things you love.
You realize there are a lot of things to celebrate.
You realize there are a lot of things you forgot to say thank you for.
You realize you’ve never once told your favorite pie that it’s your favorite pie. This realization makes you feel like a grinchy little ingrate.
So you vow yourself to make amends and start writing letters to you. Because you, dear Pecan Pie, are delicious.
Only, you’re kind of hard to make. I have to mix up crust and buy corn syrup. Most of the time I just say fuggedabouddit and pull together a pumpkin pie instead.
But today, I’m happy to announce, I’ve conjured the fastest way ever to enjoy everything I love about you. Then, I’ve topped it all in dark chocolate and sea salt, and called it a day.
I love you, let’s eat.
Dark Chocolate & Sea Salt Pecan Cookie Bars
1 (16.5 ounce) tube Pillsbury Sugar Cookie Dough
1 1/2 cups chopped pecans
1/2 cup flour
1 1/2 cups dark chocolate chips
2 tablespoons butter
1 teaspoon coarse sea salt flakes
Preheat oven to 350 degrees. In a large bowl, knead together the sugar cookie dough, pecans, and flour, until a soft dough has formed. Press the dough into the bottom of a parchment-lined 9x13" baking dish. Bake until golden brown and the center of the cookies have set, about 22-26 minutes. Remove and cool completely (placing the pan in the fridge helps speed up this process).
In a medium microwave-safe bowl, heat together the chocolate chips and butter until melted, about 90 seconds. Stir until smooth, then spread over the cooled cookie bars. Sprinkle with sea salt flakes and return the cookie bars to the fridge for 5-10 minutes, until the chocolate had firmed up slightly. Slice into 2" squares. Store bars in an airtight, plastic container in a cool, dry place for up to 3 days.