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For as long as I can remember, my mom used to spend the weeks leading up to Christmas vacation making at least 10 different kinds of holiday cookies. It was something I looked forward to every year, both because I loved helping and because my brother and I got to sample them!

When I was younger my mom would package up the cookies beatifully in little boxes or platters and bring them around to all of my brother’s and my teachers (we went to a very small school). When I was grown and out of the house but still in college, I always missed helping make the cookies but didn’t have a big enough kitchen to make them on my own.

So when I finally was in grad school and working at my internship and therefore had a place I could actually bring the cookies, I started the same tradition of my own. I hope to continue doing it when I have kids so that they can have the same wonderful memories I have 🙂

I like to bake at least 8-10 different types of cookies. I make sure they’re all cookies that freeze well since I begin baking several weeks ahead of time.

Sadly this year I couldn’t make as many cookies as I normally do because I’ve been so busy, but a few different kinds did get baked up, and Nate was more than happy to sample them all.

I found this particular recipe in my mom’s recipe box. I’m pretty sure she’s made them before but I couldn’t remember. They were simple to make, and so buttery and delicious! The photos don’t do them justice, as they were taken after taking them out of the freezer. When room temperature or hot out of the oven, they’re super gooey!


Chocolate Pecan-Pie Bars
From my mom’s recipe box

Print this recipe!

makes 48

3 cups flour
2 cups sugar
1 cup unsalted butter, soft
1/2 tsp salt
1 1/2 cups Caro syrup
1 cup (6 oz) semi-sweet chocolate chips
4 eggs
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Preheat oven to 350.

Grease bottom and sides of 15″x10″x1″ baking dish.

In bowl, at medium, beat flour, 1/2 cup sugar, butter and salt til course crumbs. Press into bottom of pan. Bake at 350 for 20 min.

In 3 quart pan, stir corn syrup and chocolate on low til melted. Remove from heat. Stir in rest of sugar, eggs, vanilla til blended. Stir in pecans.

Pour filling over hot crust. Bake at 350 for 30 min or til firm around edges but slightly soft in center. Cool on wire rack. Cut into bars.

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