Pecan Bark Cookies


For the Bark

1 cup granulated sugar

1/3 cup corn syrup

6 tablespoons unsalted butter, cut into 6 pieces

1 1/4 cups raw pecans

2 teaspoons pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon sea salt

2 1/4 cups good quality dark chocolate, finely chopped

For the Cookies

2 cups packed light brown sugar

8 tablespoons unsalted butter, softened

2 large eggs, room temperature

1/2 cup coconut oil

1 tablespoon vanilla

2 cups white whole-wheat flour

1 cup bread flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

Preheat the oven to 300, then spray a baking sheet with oil, line with parchment paper and set aside.

For the Bark

In a saucepan, combine sugar, corn syrup and 1/4 cup water over medium heat.

Cook, stirring often, until the sugar dissolves, for 5 minutes.

Continue to cook until the mixture reaches 250 on a candy thermometer.

Stir in butter and continue to cook, stirring often, until the mixture reaches 300.

Remove pan from heat, stir in pecans, vanilla, baking soda and salt then spread the mixture over the pan to 1/4" thickness.

Cool completely, for 1 to 2 hours.

Once cool, cut into 1/2" chunks.

Reserve half of the brittle for another use.

Clean the pan and once again spray with nonstick spray then line with parchment.

Place the chocolate in a heat-safe bowl over a saucepan of simmer water.

Do not let the bowl touch the water or the water come to a boil.

Stir the chocolate frequently until melted and smooth.

Pour onto the pan using a spatula to smooth to 1/4" thickness and sprinkle with the brittle.

Let cool completely, coarsely chop and place in the fridge or freezer until ready to use.

For the Cookies

Preheat the oven to 350 and cover several baking pans with parchment paper.

Place a rack in the top third of the oven.

Cream brown sugar and butter in a bowl and blend well, for 4 minutes on medium speed.

Scrape down the sides and bottom of the bowl.

With the mixer on low, add eggs one at a time, making sure each is blended before adding the next.

Add the oil and vanilla and run the mixer for 1 minute.

In a medium bowl, whisk together flour, bread flour, baking powder, baking soda and salt.

Add dry mixture to wet mixture and run the mixer until barely blended and you still see streaks of flour.

Stir in the brittle bark until evenly distributed throughout the dough.

Roll 2 tablespoons of dough and set on the prepared baking sheet.

Repeat with the remaining dough, leaving 2" between the balls.

Bake one baking sheet at a time for 12 to 13 minutes in the top third of the oven.

Remove cookies from oven and allow them to cool on the pan for 5 minutes.

Transfer cookies to a cooling rack and cool completely before serving. Enjoy!
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