Chocolate Pecan Pie Bars
Indulge in deliciously gooey chocolate pecan pie bars – a quicker version of pecan pie with shortbread crust and dark chocolate to help balance out the sweetness. When you bring this to the holiday potluck, everyone will be begging for the recipe!
I am all about easy holiday dessert ideas that impress without a lot of fuss. You can’t go wrong with my recipes for chocolate pecan pretzel pie or Texas trash pie, but dessert bars are great for feeding a crowd.
These Chocolate Pecan Pie Bars are a total crowd pleaser and perfect for any holiday dessert table. They are easier to make than a traditional pie, and you can cut them into bite-sized pieces for a party.
The combination of slightly bitter dark chocolate chips and luscious pecan filling is a match made in dessert heaven.
While you could halve the recipe and make it in an 8×8 pan, I strongly recommend making the full 9×13 pan because you can freeze them easily. (Scroll down to the storage tips below for details.) Trust me, your family and friends will be reaching for seconds before you know it!
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Flour: This recipe has been tested using all-purpose flour for the tender shortbread crust.
- Butter: If possible, use unsalted butter so you can control the level of saltiness. You’ll need butter for both the filling and the crust.
- Brown Sugar: This adds a rich caramel flavor to the crust and makes it tender, too. I use light brown sugar, but dark brown will work in a pinch.
- Eggs: These help to bind the filling and give it structure.
- Corn Syrup: It’s really tough to make gooey pecan bars without it! I use light corn syrup because it has a mild flavor that doesn’t overpower the pecans and chocolate. Dark corn syrup will work if that’s all you have, but it will give the bars a darker filling that’s more molasses-forward.
- Granulated Sugar: Adds sweetness to the filling.
- Vanilla Extract: Enhances all the flavors and smells amazing!
- Pecans – These are, of course, the star ingredient that gives crunch and nuttiness. You can purchase whole pecans and chop them (or pulse them in the food processor) or pre-chopped pecans.
- Chocolate Chips – In my opinion, this is what makes these bars next-level decadent. You can use semi-sweet chocolate, but I really love dark chocolate since it balances out the sticky-sweet flavor of the filling.
Out of something you need? Check out our free ingredient substitutions printable!
A Note About Pecans
For really amazing pecan flavor, add them to a dry skillet over medium heat and toast for just a minute or two until they start smelling nutty. Then remove from the heat and use. This not only helps give them a deeper, nuttier taste, but it also helps the pecans stay crisp in the rich and syrupy filling. Just take care not to burn the nuts, as that will add a burned flavor to the whole dessert.
Ang’s Recipe Tips
- Line your baking pan with parchment paper. This makes it much easier to remove the bars from the pan, and it also makes clean-up quicker.
- Because the corn syrup helps to give the filling its body and texture, I do not recommend substituting it with maple syrup or honey.
- Before slicing, allow the bars to cool. This allows the filling to set up so you can cut the bars into nice, neat slices without making a mess.
Serving Suggestions
These bars are delicious with coffee or espresso after dinner, or hot cocoa for the kids. If you want to get extra fancy, serve with a dollop of whipped cream or ice cream on the side.
As part of a dessert table, cut the bars into small squares. Arrange your table with fresh berries for a pop of color and freshness, along with other two-bite treats like pumpkin cheesecake truffles and mini apple tarts.
Holiday Gifting: They also make great gifts for neighbors, coworkers, and teachers. Create small stacks of the bars, then wrap them with parchment paper and twine for an easy homemade gift (check for nut allergies first!)
Related:
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Chocolate Pecan Pie Bars
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Ingredients
For the Crust:
- 1 cup unsalted butter softened to room temperature
- ⅔ cup brown sugar packed
- 2⅔ cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1½ cups pecans chopped
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Line your 9×13-inch baking pan with parchment paper, leaving a little bit overhanging so you can easily pick up the bars once cooled.
For the Crust:
- In a large bowl, cream together the butter and brown sugar until light and fluffy. You can use a hand mixer or stand mixer if you like.1 cup unsalted butter, ⅔ cup brown sugar
- Add flour and salt, mixing until crumbly. Press into the bottom of the prepared pan making sure it's an even thickness.2⅔ cups all-purpose flour, ½ teaspoon salt
- Bake crust for 20 minutes, or until lightly golden brown. Remove from the oven.
For the Filling:
- While the crust bakes, whisk together the remaining ingredients in a medium bowl until smooth. Stir in pecans and chocolate chips.3 large eggs, 1 cup light corn syrup, 1 cup granulated sugar, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1½ cups pecans, 1 cup dark chocolate chips
- Pour the filling over the pre-baked hot crust and spread evenly with a spatula.
Baking the Pie:
- Return the baking pan to the hot oven and bake for 25–30 minutes until filling is set. It will look slightly puffed.
- Remove from the oven and set on a wire cooling rack. Cool completely in the pan (at least 1 hour) before lifting out with the parchment paper. I like to then transfer the parchment paper and bars directly to the cooling rack for another 15 minutes or so to make sure they’re throughly cooled before slicing.
Notes
Make Ahead & Storage
These chocolate pecan bars are perfect for holidays since you can prepare them 2-3 days in advance. Once they’re cooled completely, store them in an airtight container at room temperature. (These are my favorite airtight containers.) To Store: Leftover bars should be stored in a container or an airtight bag and will keep for up to 5 days in the fridge. To Freeze: It’s essential to make sure the bars are cooled to room temperature before freezing to prevent excess moisture and ice crystals. Cut them into pieces, wrap each one tightly in parchment paper or plastic wrap, and then place them all into a freezer bag or container. To Thaw: Allow the bars to thaw at room temperature on the counter for 1-2 hours.Nutrition
Similar Recipes
If you enjoy making dessert bars, consider trying our shortbread magic bars or no-bake chocolate chip cookie dough bars for your next party or event. I know you’ll also enjoy these delicious dessert recipes:
