Chocolate Pecan Pie Bars

These Chocolate Pecan Pie Bars combine the rich flavors of traditional pecan pie with decadent chocolate in an easy-to-make bar format. With a buttery shortbread crust and gooey chocolate-pecan filling, they're perfect for holiday gatherings, potlucks, or anytime you need a crowd-pleasing dessert without the fuss of making a traditional pie.

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Prep Time: 20

Cook Time: 45

Total Time: 3 5

Servings: bars

Calories: 325kcal

Cost: $$

Equipment

9×13-inch baking pan
Aluminum foil or parchment paper
Pastry blender or two knives
Mixing bowls
Whisk
Spatula
Sharp knife

Ingredients

For the Shortbread Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
1 cup unsalted butter cold, cubed
1/2 tsp cinnamon optional
For the Filling:
3 large eggs
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
1/2 cup brown sugar packed
1/4 tsp salt
2 cups pecans chopped, lightly toasted
1 cup semi-sweet chocolate chips
For the Optional Topping:
1/2 cup semi-sweet chocolate chips for drizzling
1 tbsp flaky sea salt for sprinkling

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil or parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the foil or parchment.
For the crust: In a large bowl, whisk together flour, powdered sugar, salt, and cinnamon (if using).
Add the cold cubed butter and cut it into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake the crust for 15 minutes until lightly golden. Remove from oven but keep the oven on.
While the crust is baking, prepare the filling: In a large bowl, whisk together eggs, corn syrup, sweetened condensed milk, vanilla extract, brown sugar, and salt until well combined.
Stir in the chopped pecans and chocolate chips.
Pour the filling over the warm crust, spreading it evenly.
Return the pan to the oven and bake for 30-35 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Remove from the oven and let cool completely at room temperature, about 2 hours.
For best results, refrigerate for at least 1 hour after cooling to make cutting easier.
For the optional topping: Melt 1/2 cup chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Drizzle over the cooled bars and sprinkle with flaky sea salt if desired.
Use the foil or parchment overhang to lift the bars out of the pan. Cut into squares with a sharp knife, wiping the knife clean between cuts for neat edges.

Notes

For the best flavor, toast the pecans before adding them to the filling. Spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. Let them cool before chopping.

Make sure to let the bars cool completely before cutting to avoid a messy filling. Refrigerating them helps achieve clean cuts.

These bars can be made 1-2 days ahead and stored in an airtight container. They actually taste even better the next day as the flavors meld together.

For a boozy twist, add 1-2 tablespoons of bourbon to the filling mixture.

If you prefer a less sweet version, reduce the brown sugar to 1/3 cup and use dark chocolate chips instead of semi-sweet.

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