Cinnamon-Pecan Bars

By MarieR

This classic cinnamon-sugar cookie base takes a Southern turn with the addition of toasty pecans. We just couldn't help ourselves.

Ingredients

• MAKES 1 (13X9-1NCH) PAN
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1 (12-ounce) jar caramel ice cream topping*
• 2 cups pecan pieces

Details

Adapted from

Preparation

Step 1

1. Preheat oven to 350°.
Spray a13x9-inch baking pan with cooking s Line pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat butter and sugar with a mixer at medium speed until f about 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Transfer dough to prepared pan, and smooth top with an offset spatula. Spread caramel topping over dough; sprinkle with pecans.
4. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 30 to 35 minutes.
Let cool completely on a wire rack. Using excess parchment as handles, remove from pan, and cut into bars.
*We used Smacker's Hot Caramel Topping.