| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 12 or more squares, depending on size |
Ingredients
- 2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits
- 3 cups pecan halves
- 1 cup raisins
- 1/2 cup glazed cherries
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar
- 12 ounces semisweet chocolate chips
Instructions
- In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
- Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.)
- Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute.
- Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon.
- Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it’s completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
- Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 731 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 70 mg |
| Sodium | 152 mg |
Reviews
Tried this recipe twice—both times it was a crumby mess when I tried to slice it. What is the secret to holding it together??? Tasted yummy and used the crumbs on top of ice cream—but I would like to be able to serve as bars.
When I saw this recipe last year, I liked it right away. I was drooling and couldn’t wait til I got to the store to get the ingredients. Very simple, and very, very good. I took it in as dish for our staff holiday party, and it was just wonderful. For the people who say it’s crumbly get a really sharp knife to slice thru it, that will eliminate that. Also slightly chop the pecans if you think they are too large, I sliced my cherries in quarter as well. Every recipe has to have some variance, it’s all in the cook. Mine turned out great! I also used a thin cookie sheet for mine, since I needed them to go a little ways for everyone to have some ( I needed more than 12 pieces), and some to take home. I will be using this again this year, it’s my secret recipe, and the ones who liked it, “love it” and are asking for it again. Really the key to slicing is to have a very sharp knife. Remember it’s too rich to have too big of pieces so I cut mine into 1 inch squares…goes a long way.
I watched your show when you made these bars figuring I could do that very easily. My grandaughter begged me to make those for a family dinner dessert so I, of course, agreed. We went to the store and I spent well over $20.00 since I do not normally have those ingredients on hand. We came home and began to follow the recipe to the “T”. To my surprise (and my grandaughter’s disappointment), they did not set at all. It totally crumbled as though I had never put the binding agent (brown sugar and butter) in the mix. I am sure $20.00 does not mean much to you, but as an older widow paying all my expenses on a small paycheck from a fulltime job, it is more than I want to toss away. Unfortunately I have to do just that because these are inedible unless you eat it with a spoon, and that does not work out so well. Again, biggest waste of my hardearned money down the drain!!! And what was even worse, I had no dessert to take to the family dinner, and that was my responsibility. Quite embarrassing!
The pecan halves are too big and create too much air/space which prevent the mix from ever firmly setting. If I try again I’m going to crush them up to get a little more uniform size between the ingredients.
Also, too much brown sugar. It’s very difficult to get it to truly melt into the butter which also contributes to the problems with set up (as well as making it sickeningly sweet). The cookie bits tend to absorb all the butter and the sugar sinks to the bottom.
Best chocolate/pecan/cookie/cherry bar ever! So easy to make. Kids will love you in the kitchen begging you to help. Yum, Yum..
These were a big hit with my friends, yummie
These were easy to make and came out just great! Who cares if they are messy when they taste like this.
I thought these sounded good and easy. But when it came to cutting, it just crumbled. A waste of 3 cups of pecans and the other ingredients. I am throwing this recipe away.
First time I watched Danny make this I thought “Wow! I can do that!!!” So I am not too big on pecans or raisins, so I kept the cherries and used peanuts. GOOD GOOD GOOD. Then I was like….. “Oh it is so on with making cookie bars!!” So then I used some Nutter Butters and Peanut Butter Chips, and there are just so many ways you can play with cookie bars!!! Awesome possibilities are to come!!! Great recipe!!!
It had really great flavor but when I cut into them it just crumbled. I don’t know how to fix that problem. I noticed on the episode that when he cut it, there was some crumbling. Any ideas?