Sometimes, I think I’m pretty normal until I realize that I’m not.
If you’re wondering how to tell if you’re normal, just take a look at your kid. They’re basically tiny sponges, so if they’re strange, you’re probably strange too.
Never was my weirdness more glaringly obvious than when my eight year old came home last week and told me that he chose El Chupacabra as the subject of his nonfiction paper at school.
When the only research sources for your child’s NONFICTION paper are Wikipedia and Urban Dictionary, there might be a few issues at home.
I don’t even want to know what his teacher thinks of me, except for that I’ve been trying super hard to wear sensible cardigans and shoes without sequins when I pick him up from school, so as to balance things out a little.
Anyways, since things around here are OBVIOUSLY a little strange, I thought I’d share a unique spin on a traditional Thanksgiving dessert!!
The good thing about unique spins on traditional Thanksgiving desserts is that you don’t have to worry about someone else bringing the same thing to dinner, plus everyone will eat all of yours since it’s cooler.
I love when the plate I brought is empty and all the other desssert plates still have leftovers on them. Sick, I know.
These are like a traditional Pecan Pie Bar, but I replaced the crust with Chocolate Chip Cookie.
It was a good idea.
These bars are so So good…but they are rich, so you get a lot of servings from this pan. Everyone will love them!!
Chocolate Chip Cookie Pecan Pie Bars
- Cookie Crust:
- 1 cup (2 sticks) margarine, softened
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 1/4 cup flour
- 1 tsp baking soda
- 2 cups semi sweet chocolate chips
- Pecan layer:
- 4 eggs
- 1 1/2 cups light corn syrup
- 1 1/2 cups white sugar
- 3 TBS margarine, melted
- 2 tsp vanilla
- 2 1/2 cups chopped pecans
1. Preheat oven to 350. Line a 9×13 pan with foil and spray thoroughly with nonstick spray. Set aside.
2. In a large bowl, stir together flour and baking soda. In the bowl of a mixer, beat margarine, white sugar, and brown sugar on medium until fluffy, about 2 minutes. Add eggs and vanilla and beat until fully combined. With the mixer on low, add flour mixture slowly. Stir in chocolate chips. Press dough into prepared pan and bake for about20-25 minutes or until edges are golden but center is still soft.
3. In a large bowl, combine eggs, corn syrup, sugar, melted margarine and vanilla and whisk until smooth. Stir in pecans and pour over chocolate chip cookie. Spread evenly and place pan back in the oven for about 25-35 minutes or until pecan mixture is browned and set. Remove from oven and let cool completely. Chill in refrigerator before slicing and serving.