If you love pecan pie but want an easier, handheld version, these Chocolate Pecan Pie Bars are the answer. A buttery shortbread crust is topped with a gooey, caramel-like pecan filling and rich melted chocolate for the perfect balance of sweet, nutty, and fudgy. They're simple to make, slice beautifully, and are guaranteed to impress at holiday gatherings, potlucks, or anytime you're craving pecan pie with a chocolate twist.
These decadent Chocolate Pecan Pie Bars take everything you love about classic pecan pie-the gooey, nutty filling and rich flavor-and combine it with a buttery shortbread crust. The result is a dessert that's not only incredibly delicious but also simple to make and serve, making it the perfect holiday dessert.
This easy bar recipe comes together in no time with just a few basic ingredients and can be made without a mixer. Perfect for the holiday season, special occasions, or family gatherings, these bars are guaranteed to impress every time.
For more pecan treats try my pecan chocolate chip cookies, pecan upside down cake or bourbon pecan brownies.
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Why You Will Love These Chocolate Pecan Pie Bars
- Easy to Make, Easier to Serve: No pie crust rolling required-just press in a buttery shortbread base. Simply slice and serve!
- The Best of Both Worlds: You get the irresistible taste of a classic gooey pecan pie filling paired with a rich, crisp, and buttery shortbread crust.
- Incredible Texture Contrast: The crisp, shortbread base beautifully complements the gooey, caramel-like filling and crunchy pecans.
- Make Ahead Friendly: These bars store and freeze beautifully.
Ingredient Notes
- Flour: All-purpose flour for the sturdy, buttery shortbread crust.
- Butter: Unsalted butter for both the crust and filling.
- Light Brown Sugar: Used for the crust and filling.Brown sugar adds a deep, caramel-like flavor to the topping, which is crucial for authentic pecan pie taste. You can use dark brown sugar as well
- Eggs: Bind the pecan pie filling and give it structure. Room temperature works best.
- Light Corn Syrup: This is essential for achieving the classic gooey, smooth texture of pecan pie filling and preventing crystallization.
- Pecans: Roughly chopped or halved pecans provide crunch and nutty flavor. Dry Toast the pecans for best taste.
- Dark Chocolate: Semi-sweet or bittersweet chocolate chips would work best here.You can use chocolate chips or chopped up chocolate bars. I wouldn’t recommend using milk chocolate as the filling would get too sweet.
- Pure Vanilla Extract: Balances and enhances the sweet, nutty flavors.
Step-by-Step Instructions
Here is how to make these chocolate pecan pie bars. Preheat your oven to 350°F (175°C). Grease and Line a 8 inch square baking pan with parchment paper leaving an overhang on both sides.
Step 1. Make the brown sugar shortbread crust: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer beat the softened butter and brown sugar on medium-high speed until light and fluffy. With the mixer on low speed Add flour and salt and mix until crumbly. Press firmly in an even layer into the bottom of the pan. Bake for 12-15 minutes until lightly golden brown.
Step 2. Prepare the Filling:In a separate large bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla, and salt until smooth. Whisk in the eggs one at a time until fully combined.Stir in the chocolate chips and pecans.
Step 3. Assemble & Bake: Pour the pecan pie filling over the top, making sure it’s distributed evenly. Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and golden brown, with a slight jiggle in the center.
Step 4. Cool: Let the bars cool completely in the pan on a wire rack. This is crucial for the pecan pie filling to set properly. Once cooled, place the pan in the refrigerator and chill for at least 2-3 hours before slicing.
Tips & Tricks
- Line the Baking Pan: Use parchment with overhangs for easy lifting and clean cuts.
- Toast the Pecans: Brings out a deeper, nuttier flavor.
- Press the Crust Firmly: When pressing the crust into the pan, make sure it’s packed down firmly and evenly. This will create a solid base that won’t crumble when you slice the bars.
- Baking Time is Key: The bars are done when the filling is set and no longer jiggly in the center. The edges of the filling should look slightly puffed and golden.
- For Clean Slices: This is the most important tip! For perfect, clean cuts, you must let the bars cool completely. Chill them in the refrigerator for at least 2-3 hours, or even overnight, before slicing with a hot, clean knife. Dip the knife in hot water and wipe it clean between each cut.
FAQ's
Ideally, I don't recommend replacing the corn syrup, but if you're in a pinch, you can substitute it with maple syrup or honey. Keep in mind that maple syrup has a higher water content than corn syrup, so the filling may not set as firmly.
Walnuts or almonds can be swapped in, but pecans provide the most classic flavor.
Semi-sweet or dark chocolate chips melt well without making the filling too sweet.You can use bittersweet chocolate as well.
This usually happens if the bars are underbaked. The filling will set as it cools, so it’s okay if it has a slight jiggle, but it should be mostly firm
They're fine at room temperature for a couple of days, but refrigeration keeps them fresher longer.
Storage & Freezing
- Room Temperature: Store these chocolate pecan pie bars covered in an airtight container for up to 3 days.
- Refrigerator: Keep chilled for up to 1 week for firmer texture.
- Freezing: Wrap bars tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Recipe
Chocolate Pecan Pie Bars
Equipment
- 8 inch square pan
Ingredients
For the Shortbread Crust:
- ⅓ cup light brown sugar
- ½ cup unsalted butter softened to room temperature
- 1 cup all-purpose flour
- ¼ teaspoon salt
For the Pecan Pie Filling:
- ⅓ cup light brown sugar packed
- ⅓ cup light corn syrup
- 2 tablespoons unsalted butter melted
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- 1 cup pecan halves toasted
Instructions
- Preheat your oven to 350°F (175°C). Line a 8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crust: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer beat the softened butter and brown sugar on medium-high speed until light and fluffy. Add flour and salt and mix until crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Partially Bake Crust: Bake the crust for 12-15 minutes, or until it's set and lightly golden. While it bakes, prepare the filling.
- Make the Filling: In a separate large bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla, and salt until smooth. Whisk in the eggs one at a time until fully combined.Stir in the chocolate chips and pecans.
- Assemble & Bake: Pour the pecan pie filling over the top, making sure it's distributed evenly. Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and golden brown, with a slight jiggle in the center.
- Cool & Chill: Let the bars cool completely in the pan on a wire rack. This is crucial for the pecan pie filling to set properly. Once cooled, place the pan in the refrigerator and chill for at least 2-3 hours before slicing.
Notes
- Line your pan with parchment paper for easy removal and neat slices.
- Toast the pecans before adding them to the filling for extra depth of flavor.
- Cool completely before cutting: These bars set as they cool and slice best when chilled.
- Don't overbake: The filling should be set but still slightly gooey in the center.
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