Today Omni Grove Park Inn’s Chef Tina Haldeman shares with us the inspiration behind her
Omni Cookie Collection submission, “
Gooey Pecan Bars“. Pecans are a mainstay in the South, so it goes without saying that a resort steeped in southern charm and elegance would include this staple in a holiday cookie. Chef Tina has created her own spin on a popular cookie recipe and made it enjoyable for a sweet tooth of all ages! (
More “Omni Cookie Collection” Recipes)
The most popular southern cookie bar is the Pecan Diamond…they’re usually baked with corn syrup and bourbon in them and they’re delicious. However, we would like to have something sweeter and easier to eat for our elderly guests and children, and we want them to have a sweet memory that no one can offer but the Omni Grove Park Inn.
~ Chef Tina Haldeman, Omni Grove Park Inn
Gooey Pecan Bars
Graham cracker crust 5 cups
Condensed milk, in 2 stages 1 qt
Chocolate chips, 4000ct size, .75 cup
Oreo Cookie chunks, broken/crushed 1 cup
Coconut sweet flakes 1 cup
Pecan pieces 3 cups
Flat sheet pan, line parchment paper, slightly greased, framed or 9×11 baking pan. Fill graham crust evenly, drizzle 1 quart of condensed milk, sprinkle the rest of the ingredients in order, and then drizzle the other quart of condensed milk. Bake at 325 degrees for up to 25 mins until firm. Completely cool, freeze. Cut 1.5″ strip, then bias cut as diamond shapes. Drizzle dark and white chocolate.
 Executive Pastry Chef Tina Haldeman of The Omni Grove Park Inn in Asheville, N.C. creates artful desserts and fresh breads for resort dining experiences including, but not limited to, Sunset Terrace, EDISON Craft Ales + Kitchen, Vue 1913 and Blue Ridge. She also works closely with the resort’s culinary banquet team to develop sweet hand crafted candies and pastries for onsite corporate meetings, social engagements and events.
Haldeman arrived in Asheville from the RK Group LLC in San Antonio, TX, where she served as executive pastry chef and oversaw the creation of pastry bake products for RLK managed properties including Valencia Hotels and the San Antonio Convention Center, as well as VIP events.
Previously, Haldeman served as an executive pastry chef with various hotel and resort properties across the country, including JW Marriott San Antonio Hill Country Resort & Spa, The Inn at Palmetto Bluff Resort in Bluffton, S.C., Hotel Hershey in Hershey, Penn., and Horseshoe Casino & Gaming Corporation in Tunica, Miss. She also spent six years as an assistant executive pastry chef for Sea Island Resorts’ The Cloister Hotel in Sea Island, Ga. Haldeman began her career as a restaurant pastry chef at The Peabody Hotel in Memphis, Tenn., where she served under master chef Jose Gutierrez.
Haldeman has received an array of specialized culinary training over the years and is a graduate of Scottsdale Culinary Institute, a Le Cordon Bleu Culinary Academy. Haldeman has also appeared on the Food Network Cake Challenge and cooked for the G-8 Summit, serving 8 world leaders and their family members.
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