These bars sounded so good to me; the perfect fall cookie! They contain pecans, maple, and Biscoff, which is a unique and wonderful combination. Looking at this recipe, the question comes to mind: What is a cookie and what is a cake? These bars started their live as a cake, and the cake part I made the same. Some cookies are cakey, so we are going to call it that. I did change the icing, as otherwise this would be a sheet cake.
In looking at this recipe, it looks a lot like bar cookies. Cakes are often made with a different method, but this is made exactly like a cookie. This recipe does contain more eggs, which is really the biggest different. There is also a tablespoon of baking powder, much more than is typically found in cookies. For the topping, I swapped out the frosting for a glaze, as that works better for cookies. I went online and found this glaze, which was perfect.
This recipe was easy to make, waiting for the bars to cool the biggest challenge. I tried to use my small food processor to grind the pecans and sugar, but it was just too little. A regular-sized food processor is certainly needed for this recipe. You could make this into a cake, but changing up the frosting, but I like it just as it is.
Pecan Cake Bars with Biscoff Glaze
½ cup pecan halves
½ cup sugar
½ cup packed brown sugar
1 cup butter, room temperature
¼ cup maple syrup
2 tablespoons milk
1-2/3 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup powdered sugar
½ cup Biscoff spread
½ teaspoon vanilla
4-5 tablespoons milk
Heat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.
In a food processor, process the pecans, sugar, and brown sugar until finely ground. Transfer the mixture to a large mixer bowl. Add the butter to the mixer bowl and mix the butter and pecan mixture on medium until light. Add the eggs, one at a time, beating well after each addition. With the mixer on low, stir in the maple syrup and milk.
In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer running on low, gradually add the flour mixture and stir until fully combined. Spread the mixture in the prepared pan.
Bake for 25-30 minutes until the bars are set and browned along the edges. Cool completely before glazing.
Make the glaze: in a large mixer bowl combine the powdered sugar, Biscoff spread, vanilla, and 3 tablespoons milk. Mix until smooth. If the glaze is too thick, add additional milk. Drizzle the glaze over the cooled bars. Allow the glaze to set before cutting into bars.
Recipe adapted from Taste of Home Fall Baking and Lauren’s Latest