~ 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.
I really cannot wait to make these! I have a feeling my kids are going to love these! Just pinned them! Visiting from Tasty Tuesdays!
Hi, Michelle! So excited that you stopped by! We just found Tasty Tuesdays, and it’s really so fun – just oodles of great recipes! Excited to check out your blog, too! 😀 And we can’t wait for you to make these, either! Despite the somewhat unusual methodology, they’re really a snap to prepare! One of the great things about bar cookies is how stinkin’ easy they are to make, and these are no exception! Your kids will definitely love them … and you will, too! Plus, you’ll love knowing that your family’s dessert is loaded with protein, whole grains, healthy fats, and even a bit of fruit! So awesome! Thanks again for popping by – have a fabulous week! ~G&S
These look good!!! And now I’m picturing some sort of ice cream made with these ingredients and blended with coconut milk or coconut cream then put in the blender. mmmmmmmm you inspire!
Oh, Debi! My son will be so happy to know that I’ve got you working on his healthy ice cream project! Actually, I have a feeling the kids and I will be working on lots of healthy ice cream recipes this summer. I’ve got a lovely ice cream maker that hasn’t seen nearly enough use. And of course, with this cold, cold Ohio winter, I sure haven’t been in the mood to taste-test chilly ice cream lately! Thanks so much for the really sweet comment – for such a creative cook like you to say that Gretchen and I inspired you in any way – well that means a whole lot to us! 😀 ~Shelley
I’m so excited!!! Can I just tell you that the first “draft” of the ice cream came out amazing!!!! My husband said it tasted like it was regular premium ice cream from the store but with no bloated dairy after-feel! Thank you thank you for the idea! I have one more revision to make before I finalize. Is it ok with you if I post and tweak your recipe, with a link back, of course!!!
And, as far as weather, it’s been 90+ here all week and mostly windy. I don’t need this much summer in April and May!
thanks again!! 🙂
Hey, if t hey are kid tested and approved, they are good in my book! I’ll have ’em for my bday too hahaha
I know, right!?!? If the kiddos love them that much, then I’m sure I’ve got a winning recipe! It’s one of the huge benefits of having little taste-testing minions … adults like lots of things, but when Gretchen and I get a recipe worked out to the point that our kids love it, too – then we know we’ve got it just right and it’s ready to share! 😀 ~Shelley
These sound a little bit unusual … in a good way, that is! Healthy but still a treat. Love them!
Hey, Helen! You know, it’s funny that you say that – these are a bit unusual in terms of technique, but what we found so interesting is how they bake up to taste totally, completely NOT unusual! They just taste like a really awesome cookie. So cool that a little creativity with healthy ingredients can yield something that no one would ever guess is healthy! You’re totally right – healthy, but still such a fabulous treat! 😀 ~G&S
Shelley, your son is just the cutest thing!! For a kid to ask for something to be their birthday dessert… That’s the biggest compliment you could ever ask for! And then requesting healthy ice cream? Total brownie points. You raised him well! Now if only I lived a little closer and could sneak a bite (or five) too…
Oh, Amy – I totally wish I could take credit for what a good little dude my son is – that I am such a great parent to be raising such a sweet guy! But honestly, he was really such a good-hearted little person right from the very beginning! Plus, he loves to eat and to try my new concoctions 😀 ! And you’re right – when he said this was the best ever and should be his birthday “cake” for next year – well, I knew 100% no doubt that this was every bit as delicious as I’d hoped it would be – maybe even more so! And lucky for him, even after the huge success of that very first batch, of course I baked up several more test batches to see if I could cut more sugar, swap in various flours, etc. – so he got to taste-test plenty more trial versions … and we’re not even close to his next birthday yet (one of the perks of living with a food blogger)! Oh – and I sure wish you lived closer, too! I’d definitely make some of these for you! 😀 ~Shelley