~ This incredibly easy, no-butter, bar cookie version of the always-popular Derby Pie is the perfect dessert for a weekday dinner or a party! Filled with whole grains, it’s fabulously decadent yet so nutritious! ~
This Recipe Is: • Make Ahead • Vegetarian •
I am a happy, happy food blogger when my taste-testing sessions go like this one did …
My son kinda closed his eyes in joyous delirium and said, “Best dessert. EVER.”
Hmmmmm …
Ok. Solid start.
Then he chirped through his mouthful of crumbs, “You know what I want for my birthday treat next year? That. And ice cream … if only you could make some healthy ice cream. Please??”
Ok, well. The ice cream is a whole ‘nother issue. But when a kid says something is worthy of being his birthday dessert … you know.
It seriously doesn’t get better than that.
But then it did!
Because then my husband tasted it and exclaimed, “I also want him to have that for his birthday!” (As he cut himself another piece … and another …)
And then my son, who is normally about the most genuinely compassionate, sharing child you could ever hope to meet, learned that I needed to pass along some of this creation to Gretchen’s family so they could try it. My previously oh-so-generous son didn’t even hesitate: “Only give them a little bit, ’cause we want it!”
No really, this is the kind of dessert you don’t want to share. Not even with good friends and people you like a whole lot. Even your besties just aren’t worth this.
Hide from them, and eat this all yourself.
I won’t tell. In fact, I encourage it. (Mostly because it will make me feel better about myself and my sweet little son!)
With the Kentucky Derby right around the corner, I wanted one thing: to concoct an utterly delicious yet much healthier nod to the famed Derby Pie.
I guess I succeeded.
I apparently also turned my son into a ruthless, un-generous little hoarder … but that seems a small price to pay, really.
Good Derby Pie isn’t crumbly or crunchy like a cookie, but rich and luxurious and ultra-moist. Kind of like if the best chocolate chip cookie you’ve ever tasted and a gloriously decadent pecan pie had a love child.
Created at the Melrose Inn in Prospect, Kentucky, the original recipe for Derby Pie remains a closely guarded secret. But that hasn’t stopped it from becoming one of the most iconic foods of the Kentucky Derby (well, besides Mint Juleps … but that’s another story).
This THK version is dense and rich and chewy … bursting with chocolaty, brown-sugary, pecan-y goodness. Love child, indeed.
Yet with not one bit of butter or even oil anywhere in sight. The technique is cribbed from my beloved Pistachio-White Chocolate (No Butter!) Butter Cookies. They’re insanely good and, well … so are these.
Too good to share, sadly.
But that’s ok – the Derby only lasts for about two minutes, so there’s really no time to invite friends over, anyway.
Ah – problem solved, then.
You’re welcome.
Oh! And BTW … if you’ve read this far, I’m guessing you’re a fan of delicious bar cookies … and probably also caramel-y dates. AmIright?? If so, then you’ve also gotta check out our beloved Date Bar recipe. (Sharing totally optional there, too!)
Kentucky Derby Chocolate-Pecan Cookie Bars
An easy, no-butter, bar cookie version of the always-popular Derby Pie! Filled with whole grains, it's decadently delicious yet so much more nutritious!
• Make Ahead • Vegetarian •
Ingredients
- 3/4 cup pecans
- 5 whole dried, pitted dates
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cups whole wheat pastry flour (see note)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup chocolate chips
- 1/3 cup pecans, coarsely chopped or crushed
- 1 tablespoon packed brown sugar
Instructions
- Preheat oven to 350°F.
- In a mini food processor (I use the smallest one from this set), pulse 3/4 cup pecans and dates until fairly smooth (pulsing for about 2-3 minutes), scraping sides of processor occasionally as needed. (The consistency will not be totally smooth and will be a thick, slightly grainy paste like very, very thick natural peanut butter.)
- Transfer pecan mixture to a large mixing bowl and add 3/4 cup brown sugar, egg, and vanilla and beat on medium speed for about 2-3 minutes until very well incorporated, scraping bowl once or twice as needed.
- In a medium bowl, combine flour, baking soda, and salt, stirring with a whisk to thoroughly combine.
- Add flour mixture to pecan mixture and beat on medium-low (as low as possible without stressing the motor of your mixer) just until combined, about 1 minute. (Dough will suddenly thicken, come together, and cling to beaters.) Do not over-mix. Dough will be sticky and very, very thick.
- Stir in chocolate chips.
- Press mixture into an 8x8 baking pan coated with cooking spray. (If you're having difficulty with the dough being too sticky, very slightly damp fingers will help.) Smooth top with a spatula or scraper.
- Lightly press remaining brown sugar and chopped pecans into top of dough.
- Bake for about 18-19 minutes. The bars will be only very slightly golden – do not over-bake by waiting until they are golden-brown or your bars will be dry (they should be ultra-moist and chewy, kind of like a fudgy brownie).
- Cool completely before cutting. (We usually cut these into 16 two-inch square bars, but you can make them smaller if you prefer.)
- Store in an airtight container.
Notes
Flour: If you don't have whole wheat pastry flour on hand, you can substitute 1/2 all-purpose flour and 1/2 regular whole wheat flour. However, we prefer the nutritional advantage of using all whole-wheat pastry flour, and our tasters also slightly preferred the taste of the version made with whole-wheat pastry flour.
Make-Ahead Option: These freeze beautifully. Wrap each bar in plastic and store in a zipper-bag in the freezer, then thaw individually when you want a quick dessert.
Nutrition Information:
Yield: 16 servings Serving Size: 1 two-inch barAmount Per Serving: Calories: 209Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 98mgCarbohydrates: 32gFiber: 3gSugar: 13gProtein: 5g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
These bars look so good…like the sweetness of the dates…yum!
Hope you are having a lovely week 😀
The dates are just fantastic here! You don’t taste them specifically, but they beautifully add to the caramely-brown sugar taste of a great chocolate chip cookie! Plus, they’re such a healthy way to boost sweetness and add moist, chewy texture – bonus! Thanks for popping by, Juliana! Hope you have a great week, too! 😀 ~G&S
So excited to try these–yum! We frequently make icebox cake for birthdays–using those chocolate wafer cookies (layered with fresh whipped cream then stack into a roll) as that was my favorite cake growing up!
Hi, Lisa! Thanks so much for your lovely comment! Can’t wait for you to try these! They really are fabulous, but we feel so much better serving our families dessert when it’s loaded with whole grains and gets its fat from protein-loaded nuts rather than butter! And hey – that icebox cake sounds amazing! Don’t you just love the nostalgia of food-related childhood memories!?! Hope we’re creating some of those for our kiddos! Have an awesome week, and thanks again for your comment – totally appreciated! 😀 ~G&S
Your son and I would be best mates on this one. My god they look good!
Lol! If you play lacrosse or even soccer with him, you might be able to sweet talk him into sharing just a little with you! 😀 Thanks so much for the sweet comment, Maureen! We are so totally not kidding about how fantastic these are! Every bit as good as they look! ~G&S
Oh my, these look so good. Love that they have whole wheat flour too.
They really are killer-good! Kinda even surprises us a little that cookies with so many healthy swaps actually taste so outrageously good! The whole wheat pastry flour works perfectly, with so many nutritious advantages! Score one for the “good guys”! 😀 ~G&S
These are really good. I have a feeling I will be making these many times since I now have the recipe! I feel very special to get a sample. Apparently you do share! Thank you!
Marrie, you’re so sweet to leave a comment – thank you! I remember how much you loved these when I brought some over! And, ummmmmm … yes, I do share (trying to set a good example, you know), but you can’t imagine the difficulty I had sneaking some of these out of the house when no one else was looking! Lol! Can’t wait for you to try making these (’cause you know where to find us if you have extras! 😀 )! ~Shelley