MAKES 36 BARS
Walnuts can be substituted for the pecans. Click here for information on toasting nuts.
|
1½ |
cups (7½ ounces) all-purpose flour |
|
1 |
teaspoon baking powder |
|
½ |
teaspoon salt |
|
1½ |
cups packed (10½ ounces) light brown sugar |
|
12 |
tablespoons unsalted butter, melted and cooled |
|
2 |
large eggs |
|
1½ |
teaspoons vanilla extract |
|
1 |
cup pecans, toasted and chopped coarse |
|
½ |
cup (3 ounces) semisweet chocolate chips |
|
½ |
cup (3 ounces) white chocolate chips |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside.
2. Whisk flour, baking powder, and salt together in medium bowl; set aside.
3. Whisk brown sugar and melted butter together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined. Do not overmix. Fold in nuts and semisweet and white chocolate chips and transfer batter to prepared pan, smoothing top with rubber spatula.
4. Bake until top is shiny and cracked and feels firm to touch, 22 to 25 minutes. Transfer pan to wire rack and let cool completely. Remove bars from pan using foil. Cut into 2 by 1½-inch bars and serve.