What More Could You Want In A Cookie Bar? Absolutely Nothing!
I seriously think that the Universe is conspiring against me! I have been trying to lose a little weight (haven’t we all?) and every time I read a magazine or get online, I am besieged by recipes like this one. The Universe knows that I cannot resist anything containing salted caramel.
But just in case I had built up some degree of resistance, which would have taken a small miracle, it throws a recipe at me that has not only salted caramel, but also chocolate AND pecan pie! Now just how is a gal supposed to stand up to that type of onslaught? Resistance is futile, so the saying goes. I’m a believer!
So while I am sitting here typing this, chewing on my fingernails, then a pen and, finally, a measly piece of celery (and I hate celery, if that’s any clue to my state of desperation), I am dreaming of these insanely tempting cookie bars that Averie has tossed my way. The kitchen is just right over there. I have all of the required ingredients. I am having an epic battle with my willpower (what willpower?) over these cookie bars. I go weigh in on the scales. Still the same as yesterday.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: The pecans really taste better is slightly toasted. If yours are raw, preheat your oven to 400 degrees F, spread the pecans out on a baking sheet and sprinkle with a bit of sea salt. Toast for 5-10 minutes, stirring halfway through.
Recipe and image courtesy of Averie at Averie Cooks
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