These pecan cookies are made with a topping that is rich, decadent, and chock-full of pecans. They are always well-received! — Kerry Dunnington
Preheat oven to 350 degrees F. Generously oil a 13 by 9 by 2-inch baking pan with cooking spray.
To prepare the pecan cookie crust, combine 2 sticks of butter and sugar in a large bowl and beat until well blended. Add the flour ½ cup at a time and mix until the flour incorporates into the butter and sugar. Press the cookie crust mixture evenly into the baking pan and bake for 20 minutes.
To prepare the pecan cookie topping, combine 11 tablespoons of butter, maple syrup, honey, molasses, milk and brown sugar in a medium saucepan. Over moderate heat, stir until the mixture is melted and well combined.
When the pecan cookie crust has finished baking, pour the pecan cookie topping evenly over crust. Top the mixture with pecans, evenly distributing the nuts. Gently press the pecans lightly into the topping. Bake for an additional 25 minutes.
When the baking pan has completely cooled, refrigerate for several hours or overnight before cutting the cookies into bars. For a perfect bar, cut them while they are cold, and allow them to come to room temperature before serving.