Bourbon, Pecan, Coconut & Chocolate Chip Cookie Bars
That’s a mouthful! Both literally and figuratively…
I had been wanting to snag the Back in the Day Bakery cookbook for quite awhile now, and when I finally sat down with it on Friday afternoon, I bookmarked recipe after recipe. As you know, I’m a sucker for good old-fashioned, simple desserts, and this book totally delivers. After I put Joseph to bed, I hopped into the kitchen and had these in the oven within a half hour.
These cookie bars have bourbon in the dough and are chock full of pecans, coconuts and chocolate chips. Such an amazing combination! (Don’t worry, if you prefer to not bake with alcohol, you can simply omit the bourbon, no substitution necessary!)
In the cookbook, these are referred to as “Drunk Blondies”, thanks to the infusion of bourbon. When I made them, they came out with more of a cookie texture, I’m sure due in part to the inclusion of baking powder. I was going to do some tweaking to make them denser and a little bit more brownie-like in texture, but my husband begged me not to. He said that they were perfect as-is and they were perfect for having with a cup of coffee. Also, he mentioned that since they weren’t all that heavy, it made it easier to enjoy a couple instead of just one… Bonus!
Visiting Savannah is on my bucket list, and I’ll be sure to hit up this bakery when I get there!
Four years ago: Triple Chocolate Oreo Chunk Cookies
Five years ago: Pan-Fried Onion Dip
Six years ago: Potato Salad with Herbed Balsamic Vinaigrette
These are referred to as "Drunk Blondies" in the Back in the Day Bakery cookbook - cakey cookie bars loaded with fabulous add-ins (including bourbon!).
Preheat oven to 350 degrees F. Grease a 9x13-inch pan and line with parchment paper, allowing the ends of the paper to hang over the sides.
In a medium bowl, whisk together the flour, baking powder and sea salt.
In a large bowl, whisk together the melted butter and brown sugar until all of the butter is incorporated and there are no lumps of brown sugar. Add the eggs, vanilla extract and bourbon and stir with a wooden spoon until thoroughly combined. Add the flour mixture and stir until almost completely incorporated, then add the chocolate chips, coconut and pecans, stirring to combine.
Pour the batter into the prepared pan and smooth into an even layer. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Place the pan on a wire rack and cool completely before cutting into squares and serving. Store in an airtight container at room temperature for up to 5 days.
Note: The bourbon may be omitted, if desired. No substitution necessary. Nutritional values are based on one serving
Saturated fat: 12g
Vitamin A: 510%
Did you make this recipe?
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