Chocolate Pecan Pie Bars
These rich and decadent Chocolate Pecan Pie Bars combine a gooey, nutty pecan pie filling with a buttery brown sugar shortbread crust. Easy to make with simple ingredients and no mixer, they’re the perfect holiday dessert for gatherings and special occasions.
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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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