Soft, buttery cookie bars loaded with toasted pecans and creamy brown sugar sweetness. Chewy, nutty, and melt-in-your-mouth heavenly!

Scale

1 cup unsalted butter, softened

1 cup brown sugar, packed

¼ cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 ½ cups toasted pecans, chopped

Flaky sea salt (optional for topping)

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1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.

2. Toast pecans in a dry skillet until fragrant; set aside to cool.

3. Cream butter and sugars until light and fluffy.

4. Add eggs and vanilla; mix until smooth.

5. Whisk together flour, baking powder, and salt; fold into wet ingredients.

6. Stir in pecans, reserving a few for topping.

7. Spread into pan, top with remaining pecans, and bake 25–30 minutes.

8. Cool, slice, and sprinkle with sea salt if desired.

Toast your pecans first for the best flavor.

Use softened butter, not melted.

For extra chewiness, slightly underbake.

Freeze up to 3 months; reheat before serving.