Friday, November 15, 2013

Chewy Brigadeiro Pecan Bars for #CookieWeek #Giveaway

Toasted pecans, melted chocolate, rolled oats and dulce de leche (caramelized condensed milk) make a chewy cookie bar that remind me of one of our favorite candies, Brazilian brigadeiros.


Today is the fifth day of #CookieWeek and I have yet another group of beautiful cookies for you. In fact, many of my fellow cookie bakers posted recipes yesterday as well, bring our total cookie recipes to date to 71! Hasn’t it been a great week so far?!

If you’ve just joined us you should know that Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends (including me!) with a week of cookie treats for you! We have every type of cookie you can imagine listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply follow our Pinterest board! And make sure you enter the giveaway for some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

I first saw this recipe on The Spiced Life, written by my friend, Laura, creator of the Creative Cookie Exchange group.  It sounded fabulous just as it was but I wanted to try a couple small modifications, exchanging the condensed milk for dulce de leche and toasting the pecans first.

Ingredients for four dozen squares
For the bottom/top dough:
2 1/2 cups or 315g flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup or 225g unsalted butter plus more for buttering the pan
2 cups, packed, or 400g brown sugar
1 teaspoon vanilla
2 eggs
3 cups or 285g old fashioned rolled oats
7 oz or 200g pecans (Half for dough, half for sprinkling on before baking)

For the chocolate filling:
14 (or 15) oz or 397-510g can dulce de leche (store-bought or homemade - very easy!)
13 3/4 oz or almost 290g semi sweet chocolate
2 tablespoons unsalted butter
Pinch of salt
1 teaspoon vanilla

Optional: 1 teaspoon sea salt flakes for sprinkling on top of the bars before baking

Method
Preheat your oven to 350°F or 180°C.  Prepare your baking pan (Mine is about 11x16in or 28x40cm.) by lining it with foil and rubbing it with some butter.

Put your pecans in a separate pan large enough to hold them all in a single layer.  Pop them in the oven while it preheats.  Set a timer for five minutes at a time and keep checking on them and giving them a shake until they smell like roasted nuts, warm and fragrant.  Depending on how quickly your oven preheats, this could take from as little as 10 minutes to as many as 20 minutes.  Just be careful not to let them scorch.  Remove from the oven and allow the pecans to cool.

When the pecans are cool enough to handle, chop them roughly.



In a medium-sized bowl, combine your flour, baking soda and salt. Set aside.

Using an electric mixer, cream the butter and brown sugar together until fluffy.  Add in the vanilla and then beat the eggs in one at a time, scraping down the sides of the bowl between each addition.

This is the addition of the second egg. 


Add in the flour mixture in two lots and mix on the lowest speed until well mixed each time.



After the flour is all added. 
Add the oats and mix on low until mostly incorporated. Scrape the sides and bottom of the bowl.

It's pretty stiff after the oats have been added.  You'll want to scrape the beater as well.  

Add half of the pecans and mix until everything is completely incorporated.



Remove two cups or 600g of this dough and set aside.

Dump the remaining dough into your foil-lined pan.  Divide it into smaller chunks spread around the bottom of the pan and then press it down until it covers the entire bottom.  Set aside.



To make the filling, put your chocolate in a microwaveable bowl and zap for 30 seconds at a time, stirring in between, until the chocolate is completely melted.

Add in the dulce de leche, vanilla, butter and the pinch of salt and stir well. The butter should melt in the heat of the chocolate but if it doesn't you can give the whole bowl another quick zap.



Pour this warm chocolate mixture over the dough pressed into the pan.


Use your fingers to break up the reserved two cups of the dough and sprinkle in over the chocolate. It won’t and shouldn’t cover all of the chocolate.

Now sprinkle the remaining toasted chopped pecans over the whole thing.


Finish by sprinkling 1 teaspoon sea salt flakes over that, if desired. I love the sweet and salty mix myself.

Bake for 25 minutes, or until the top is golden brown.

Allow to cool for about 15 minutes on a cooling rack before removing the foil and the whole cookie bar from the pan. Cool completely before cutting into small squares.



Store in a well-sealed container with waxed paper or parchment dividing the layers. If you live in a very warm climate, store this in the refrigerator. These cookie bars also freeze nicely and will keep for several weeks.


Enjoy!


Check out all the beautiful recipes my fellow bakers have for you today:



And now, once again, here’s the amazing giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar. If you haven’t already, just follow the Rafflecopter instructions below to enter.



Four lucky winners will win one of the following:

Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of Zulka Pure Cane Sugar
Prize #2: 1 (one) OXO gift set including the following: 1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers - 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar

This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw. The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:
Mandatory Entry: Leave a comment with your favorite cookie to bake during the holidays or for cookie swaps.  Many more ways to enter in the rafflecopter widget!
a Rafflecopter giveaway

A little about our sponsors:
The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of high-performance appliances -all created with the same attention to detail and quality.OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource.Silpat was founded in 1965 by M Guy Demarle in Northern France. He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings. He invented the first non-stick baguete baking trays and a few years later invented and created the original Silpat.Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar - a term used to described granulated sugars that do not undergo conventional refining processes. Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge. All opinions stated are my own.


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16 comments:

  1. These look SOOO good. oh my heavens

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  2. Pecans are probably the most perfect holiday nuts, don't you think? And I'm down with anything that uses Dulce de Leche- that stuff is like crack to me. Love these bars!

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  3. Pecans are my absolute favorites anytime of the year, Ruthy, but you are right that they are also perfect for holiday baking. Or just eating right out of the cracked shells. :)

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  4. They are so good, Kayle! I froze a bunch of them and just pulled them out of the freezer and they are still fabulous, after four weeks!

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  5. I love to bake gingersnaps....with a kick of extra ginger!

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  6. I love Mexican butter cookies - they're amazing!

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  7. Oatmeal Craisin Cookies dipped in White Chocolate!

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  8. I like to make a classic chocolate chip with pecans added
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    {in the contest I am Margot Core on the Rafflecopter}

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  9. Gingersnaps are my husband's favorite cookie, Alison, so yours would be very welcome at our house.

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  10. I have never hear of those! Must go look them up.

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  11. I like to add pecans to almost everything. Good choice!

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  12. Dulce de Leche is a winning choice for these bars. Wow at how rich and delicious they must be. Perfect for holiday indulgences.

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  13. dough on the top and bottom? Drooling!

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