These iconic bars are sure to be a hit! We toast our pecans before adding them to the bars to really add a dynamic crunch and distinct pecan flavor to them. Use high quality white chocolate chips. It makes all the difference in the final product. As a general rule, be very careful not to overbake the blondies. They dry out easily when overdone. Start checking the oven a few minutes before they are expected to be done.
Yield 2 half-sheet pans (48 bars per sheet)
Would you like to make these at home but maybe not in such a bulk amount? Our home baker’s version is below.
1 ½ cups Panhandle Milling unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon table salt
¾ cup unsalted butter, melted and cooled
1 ½ cups packed light brown sugar
2 large eggs, lightly beaten
1Tbsp. vanilla extract
1 cup white chocolate chips
1 cup pecans, toasted and cooled