Before I write anything about this recipe, I need to apologize for not posting a recipe since December 5^th. But I have some very good reasons. My grown children’s goodie packages take precedence over any other use of my time once the calendar reflects that December has once again rolled around. And the older I get, the more Christmas seems to take me by surprise. And really, I have been cognizant of Christmas since I was about 3 years old. By 78 years old, you would think that there should be no shocker value associated with the fact that Christmas is about to descend on us, with what seems to me, at an ever-increasing rate of speed. But every darn year, I am unprepared for the fact of Christmas, even though there have been Christmas decorations in stores since before Halloween! And BTW, what’s with that? Can’t stores just finish one holiday before they start touting products for two holidays hence?

Anyway, the bottom line is that I have been madly wearing my Mrs. Santa hat, and basically loving every minute of it. Nothing makes me happier than making cookies and candy for my kidlets, other family members, and close friends. And of course, figuring out what gift would be most appreciated by my kids and other family members and friends. (Thank God for Amazon prime is all I have to say!) But back to the real reason for this post.

Every year, our dear neighbor Joanna leaves a Christmas tin full of cookies and peanut brittle on our front porch. And every year she includes these incredible bar cookies in the mix. I always know that it’s time for me to get going with my baking when our Christmas tin from Joanna arrives. So, this year I decided my kids needed some of these delicious bar cookies in their goodie package too. And since you all have been so good this year (Santa told me so), I am going to pass along this wonderful recipe via epicurious.com and Joanna.

I plan to serve these bars in lieu of pecan pie this year because after eating all the other offerings on the Christmas dinner table, most people only need a small bite or two of dessert. So, I am also making apple pie bars instead of apple pie, for just that very reason.

May you too have a full to the brim Christmas and a great 2023. We have all had a rough time the past 3 years, but to my eyes, things appear to be looking up a bit. I continue to have hope that the earth’s citizens can all pull through the various messes we have gotten ourselves into. And can learn from our mistakes.

In the meantime, let your holidays and years to come be full of laughter, love, family, friendship, and joy.

And as always, peace and love to all.

Crust:

1¾ c. unbleached all-purpose flour, fluffed

⅓ c. powdered sugar

¼ c. cornstarch

½ tsp. kosher salt

¾ c. (1½ sticks) cold unsalted butter, cut into ½-inch pieces

Line a 13×9-inch baking pan with parchment paper, leaving 1 inch overhang on all sides. Lightly butter the parchment paper. (Glass pan is best for this recipe.)  

Blend flour, powdered sugar, cornstarch, and salt in food processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of prepared pan.

Bake crust in a pre-heated 350-degree oven until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325-degrees.

Topping:

1¼ c. brown sugar (packed)

½ c. light corn syrup

¼ c. (½ stick) unsalted butter

4 c. coarsely chopped pecans  

½ c. heavy cream

2 tsp. vanilla extract

Stir brown sugar, corn syrup, and butter together in a heavy medium sized saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.

Bake nut-topped crust until caramel is slightly darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will harden).

Lift parchment paper out of pan onto cutting board. Using a heavy sharp knife, cut cookies into 1-inch squares. (These cookies are very rich.) Store between sheets of waxed paper in an airtight container at room temperature.