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Chocolate Pecan Pie Bars

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Chocolate Pecan Pie Bars feature a buttery shortbread-style crust topped with a rich, gooey pecan filling and plenty of semi-sweet chocolate chips. They are an easy, crowd-friendly alternative to traditional pecan pie.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups chopped pecans
  • 1 3/4 cups semi-sweet chocolate chips
  • Cooking spray, for greasing the pan

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan with cooking spray.
  2. Place the flour, brown sugar, salt, and softened butter in a medium mixing bowl. Beat with an electric mixer until a crumbly mixture forms.
  3. Transfer the crust mixture to the prepared pan and press it firmly and evenly across the bottom.
  4. Bake the crust for 12 to 15 minutes, until lightly set but not deeply browned.
  5. While the crust bakes, whisk together the eggs, granulated sugar, corn syrup, vanilla extract, and melted butter until thoroughly combined.
  6. Fold the chopped pecans and semi-sweet chocolate chips into the filling until evenly distributed.
  7. Remove the crust from the oven and carefully pour the filling over the warm crust. Spread it evenly as needed.
  8. Return the pan to the oven and bake for 25 to 30 minutes, or until the filling appears set. The center may remain slightly soft and will firm as it cools.
  9. Transfer the pan to a wire cooling rack and allow the bars to cool completely.
  10. Once completely cooled, cut into 16 bars and serve.

Notes

  • For smaller party portions, cut the pan into 20 to 24 squares.
  • Dark chocolate or milk chocolate chips can replace some or all of the semi-sweet chocolate chips.
  • For extra nutty flavor, lightly toast the pecans and allow them to cool before adding them to the filling.
  • For a sweet-and-salty finish, sprinkle the cooled bars with a small amount of flaky sea salt.
  • Toffee pieces can be added to the filling for extra caramel flavor and crunch.
  • For a gluten-free variation, replace the all-purpose flour with a suitable 1-to-1 gluten-free baking flour.
  • Dark corn syrup can replace light corn syrup for a deeper caramel and molasses-like flavor.
  • Store same-day bars in an airtight container at room temperature. For longer storage, refrigerate in an airtight container for up to 4 days.
  • Freeze cooled, sliced bars in a freezer-safe container for up to 3 months, separating layers with parchment paper if needed. Thaw overnight in the refrigerator.
  • For clean slices, cool completely or chill briefly, then cut with a large sharp knife, wiping the blade between cuts.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-pecan-pie-bars/