This chocolate pecan pie bars recipe is the perfect easy way to get that pecan pie flavor, with a little chocolatey goodness too! These pecan chocolate bars are everything you love about classic pecan pie, with a buttery shortbread crust. If you like chocolate and pecan recipes, you're really gonna love this recipe for chocolate pecan bars!
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And if you like this chocolate pecan bars recipe, you'll love my S'mores Brownies, my Samoa Pie, and my Snickerdoodles without Cream of Tartar!
Chocolate Pecan Bars Recipe
These pecan chocolate bars are a holiday dessert you’ll want to make all year long! They've got all the goodness of pecan pie you love during the holiday season, but they're easier to bake, serve, and eat! Plus, who can resist chocolate? These old fashioned chocolate pecan pie bars are a game changer!
This recipe is the bar version of my Chocolate Chip Pecan Pie, and it's based on my Pecan Pie Tart. They taste like a mix between a chewy pecan pie and a chocolate chip cookie bar. Like most chocolate and pecan recipes, they’re just irresistible!
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Chocolate Pecan Pie Bars with Shortbread Crust
The biggest difference between traditional pecan pie and these pecan pie bars with chocolate chips is the crust! Instead of a standard pie crust made with pie dough, we're using a brown sugar shortbread layer that soaks up all the gooey filling and adds an amazing buttery texture.
The shortbread crust is similar to my Brown Sugar Shortbread Cookies, and to the crust in my Pineapple Bars, and it makes these the best chocolate pecan pie bars ever!
What are chocolate pecan bars made of?
This recipe for chocolate pecan pie bars has three main parts: the brown sugar shortbread crust, the gooey caramely filling, and the pecans and chocolate chips we're mixing in!
Ingredients
You can find the full list of ingredient measurements in the recipe card below, but here's a quick look at what you'll need for these pecan chocolate bars, starting with the shortbread crust:
- flour - you'll need all-purpose flour for this shortbread crust. Measure your all-purpose flour by weight with a kitchen scale to make sure you don't accidentally add too much.
- brown sugar - light brown sugar adds a richer sweetness to our crust! If you don't have any on hand, you can feel free to use granulated sugar.
- salt - adds to the buttery flavor in the crust.
- butter - in this recipe, we'll use unsalted butter. Your butter should be cold, and cut into cubes to make it easier to mix in.
Then, for the chocolate pecan bar filling, you'll need:
- pecans - for best results, take a few minutes to toast your pecan halves in a dry pan until they're golden brown to bring out their flavor. Then let your crunchy pecans cool before roughly chopping them to go into these bars.
- melted butter - we'll melt some more unsalted butter to add to the richness of this filling. Let it cool before mixing everything up.
- corn syrup - a little light corn syrup helps to create that classic gooey pecan pie filling texture!
- brown sugar - more light brown sugar adds to the caramel-y flavor!
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- salt - to add to the flavor and offset the sweetness in this filling.
- eggs - you'll want your eggs to be at room temperature too. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes.
- chocolate chips - we're making these pecan pie bars with chocolate chips! I recommend semi-sweet chocolate chips or dark chocolate chips.
Equipment
For your shortbread crust, I recommend using a food processor to make sure that the butter distributes well throughout the flour. If you don't have one, you could also use a pastry cutter. To mix the filling for this pecan chocolate bars recipe, you'll only need a large mixing bowl and a whisk, and then a 9x9 baking pan lined with parchment paper and sprayed with cooking spray to bake it all up!
You may also want to have a wire rack to help the bars cool more quickly. I also like to use an instant-read thermometer in the center of the pan to check for doneness -- the thermometer should show 200℉.
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The recipe card below will give you detailed step-by-step instructions and a recipe video! But here are the basic steps you'll follow for this recipe for chocolate pecan pie bars:
In the bowl of a food processor (or using a pastry blender), pulse flour, brown sugar, salt, and butter to prepare shortbread crust.
Press shortbread mixture into 9x9 pan and bake in the oven until lightly browned.
Toast pecans over medium heat in a dry pan, let cool, and chop roughly.
In a large bowl, whisk together butter, corn syrup, brown sugar, vanilla, and salt.
Spread filling evenly on top of the crust in the pan and bake!
Sprinkle with flaky salt, and wait at least two hours for your easy chocolate pecan pie bars to cool before cutting.
Hint: For super clean cuts, let your chocolate chip pecan pie bars chill in the fridge before cutting!
Chocolate Chunk Pecan Pie Bars
These easy chocolate pecan pie bars are made with chocolate chips, but if you like, you can use bittersweet baking chocolate or semisweet baking chocolate, chopped into pieces. Chocolate chunks will create more melty pools of chocolate in this pecan chocolate dessert, so it's a great recipe for them!
Chocolate Pecan Bars without Corn Syrup
You can absolutely make these chocolate pecan bars without corn syrup! If you don't have any on hand, you can swap it out for maple syrup or honey! It will definitely change the texture a bit, and will add flavor, but either way these will be the best chocolate pecan pie bars ever!
Storage
Keep these bars covered at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully—wrap each one in plastic wrap and freeze for up to 2 months.
Frequently Asked Questions
The shortbread layer should be pretty dry, and just barely come together when pressed. If you're really concerned that it's too dry, you can add an additional tablespoon of butter, but it most likely won't be necessary.
One way to make sure it comes out perfectly is to measure your flour in grams with a kitchen scale so that you don't accidentally add too much!
Yes! You can replace corn syrup with pure maple syrup or honey if you prefer. The bars will still be chewy and sweet, but it'll add that new dimension of flavor.
Absolutely. These bars are perfect for making a day or two ahead. The flavor actually gets richer as they sit, making them perfect for Thanksgiving or holiday parties.
If your chocolate pecan pie bars are runny, they likely needed a few more minutes in the oven. The filling should be just set in the center and not jiggly. Double check if the filling is done baking with an instant-read thermometer -- it should be at 200℉.
Yes, chopped dark chocolate or chocolate chunks melt beautifully into the pecan filling and create a richer, slightly less sweet flavor.
Yes you can! A tablespoon of bourbon adds warmth and depth that pairs perfectly with a pecan chocolate dessert. It’s a classic Southern twist that takes these bars up a notch.
That sounds incredible! I haven't tried that myself, but I know that German chocolate cake is a pecan chocolate dessert that would be perfect with these flavors.
If you do want to try it, here's how you could do it: replace 2 tablespoons of the flour in the crust with cocoa powder, and add about ½ cup of coconut flakes (unsweetened preferably) to the filling when you add the pecans and chocolate chips!
Top Tip
Line your pan with parchment paper, leaving a little overhang on the sides. Once your chocolate pecan bars have cooled, you can lift them out easily for perfect slices every time!
Related
Looking for other recipes like these pecan pie bars with chocolate chips? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
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If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 1 ¾ cups (165 g) pecan halves
Shortbread Crust
- 1 ¼ cup (156 g) all-purpose flour - measured by weight using a kitchen scale or with the spoon and level method
- ⅓ cup (73 g) light brown sugar - packed
- ¼ teaspoon (2 g) salt
- ½ cup (114 g) unsalted butter - (one stick) cubed and cold
Filling
- ½ cup (171 g) light corn syrup
- ⅓ cup (73 g) light brown sugar
- 4 tablespoons (56 g) unsalted butter - melted and slightly cooled
- 2 teaspoons (10 ml) pure vanilla extract
- ½ teaspoon (3 g) salt
- 2 large eggs - room temperature
- ⅔ cup (120 g) semisweet chocolate chips
- flaky salt - for sprinkling (optional)
Instructions
- Preheat oven to 350°F and line the bottom of a 9x9 pan with parchment paper, leaving an overhang for easy removal. Spray pan with cooking spray.
- To toast pecans, spread pecan halves into a dry pan and heat over medium heat. Toast, stirring frequently, for about 10 minutes or until pecans have browned and smell fragrant. Watch carefully so that they don’t burn.1 ¾ cups pecan halves
- Remove pecans from the pan and allow to cool completely, then chop them roughly.
- To make shortbread crust, pulse flour, brown sugar, and salt in a food processor until combined (see note below if you don't have one).
- Add butter and pulse until flour is coated and mixture resembles sand. It should be dry, but come together slightly when you press it.½ cup unsalted butter
- Press evenly into the bottom of your prepared pan. Bake in preheated oven for 15 minutes, or until crust is slightly browned.
- To make filling, whisk together corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.½ cup light corn syrup, ⅓ cup light brown sugar, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, ½ teaspoon salt
- 2 large eggs, ⅔ cup semisweet chocolate chips
- Pour mixture over crust in the pan and spread evenly. Bake in preheated oven for 25 minutes, or until mixture is set and an instant-read thermometer reads 200°F.
- Sprinkle finished bars with flaky salt, if desired. Allow bars to cool at least 2 hours before cutting and serving.
Video
Notes
Nutrition
Chenée Lewis says
I know you're going to love these pecan chocolate bars! Especially for the holidays!