Chocolate Chip Cookie Bars with Pecans and Coconut
No need for scooping or chilling! These easy cookie bars are packed with dark chocolate chips, coconut, and Better Halves Pecan Pieces.
Just mix, spread in a pan, and bake for irresistibly buttery treats.
Cookie bars are a baking favorite—simple, quick, and no fuss.
This recipe stands out with added pecans and coconut for extra flavor and texture. Making them is as easy as spreading the dough in a pan and baking until golden.
Enjoy the simplicity and deliciousness of these chocolate chip cookie bars!
Servings: 24
Note:If you’re not serving these to a crowd, leave the bars uncut in the pan and just cut a square out as you’re ready to eat them. This will help keep the cookie bars soft longer.
We found this delicious Recipe by Lauren Hafermehl for frydae
Ingredients:
- 1 cup unsalted butter, melted
- 1 3/4 cup light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup Better Halves Pecan Pieces, chopped
- 1 cup dark chocolate chips or chunk
Directions:
- Preheat oven to 350°F and line a 9×13 inch baking pan. Be sure to leave a bit of parchment paper hanging over the edges so you can easily remove the bars for cutting after baking.
- Next, in the bowl of a stand mixer mix together the melted butter and sugar until smooth. Then beat in the eggs one at a time until fully incorporated. Add the vanilla extract, baking powder and salt. Mix on low and then begin to gradually add in the flour. Mix until the flour is completely mixed into the dough and then fold in the chocolate chips, coconut and pecans.
- When the dough is fully mixed, transfer it to the prepared 9×13 inch baking pan. Spread the dough evenly into the pan and then place the pan into the oven on the center baking rack.
- Bake for 30-35 minutes. The cookie bars are ready to be removed when golden around the edges and a toothpick comes out nearly clean when poked into the center of the bars.
- Remove from the oven and let cool completely on a wire rack. When cool, carefully lift the bars out of the pan and transfer to a cutting board. Cut into squares and serve.
- Leftover cookie bars can be stored at room temperature in an airtight container for up to 1 week
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