Oh my gosh, if you love the rich, gooey magic of pecan pie but crave something even more irresistible, wait until you try these chocolate pecan pie bars! They’ve been my go-to dessert for years—ever since I first whipped them up for a last-minute potluck and watched them disappear in minutes. The best part? They combine the buttery crunch of pecans with melty chocolate, all on a shortbread-like crust, and they’re way easier to make (and share!) than a traditional pie. No fancy skills needed—just a few simple ingredients and a little patience while they bake. Trust me, your friends will beg you for this recipe.
Why You’ll Love These Chocolate Pecan Pie Bars
Listen, I don’t hand out dessert compliments lightly, but these bars? They’re *that* good. Here’s why you’ll be obsessed:
- Effortless elegance: No pie crust drama—just press the buttery base into the pan and layer on the magic.
- Texture heaven: That crackly top, the oozy chocolate, the pecans with just the right crunch… it’s like pecan pie’s cooler cousin.
- Crowd-proof: I’ve brought these to everything from book club to backyard BBQs—they always vanish first.
- Secretly simple: Uses pantry staples (I’ve even subbed maple syrup for corn syrup in a pinch—shhh!).
Pro tip: Bake an extra batch to stash in the freezer. You’ll thank yourself later when cravings strike.
Ingredients for Chocolate Pecan Pie Bars
Gather these simple ingredients – I promise you probably have most of them already! The key is using fresh pecans and good-quality chocolate – it makes all the difference in flavor. Here’s what you’ll need:
- 1 1/2 cups all-purpose flour (spooned and leveled, please don’t pack it!)
- 1/2 cup unsalted butter, softened (that means you can leave a fingerprint when pressed)
- 1/4 cup granulated sugar – just enough to sweeten the crust
- 1/4 teaspoon salt – balances all that sweetness
- 1 cup semisweet chocolate chips (or chop up a good chocolate bar if you’re feeling fancy)
- 1 cup chopped pecans – measure after chopping, and toast them for extra flavor if you have time
- 1/2 cup light corn syrup – the secret to that perfect gooey texture
- 1/4 cup packed brown sugar – press it firmly into your measuring cup
- 2 large eggs – room temperature blends better
- 1 teaspoon vanilla extract – pure vanilla makes everything better
See? Nothing weird or hard-to-find. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these bars! Just grab:
- A 9×9-inch baking pan (metal works best for even browning)
- Mixing bowls – one for the crust, one for the filling
- A whisk or fork for blending the gooey filling
- A rubber spatula for scraping every last bit of batter
- Measuring cups and spoons – precision matters!
That’s it! Now let’s get baking.
How to Make Chocolate Pecan Pie Bars
Ready to make the easiest, most addictive dessert? Let’s do this step by step. Don’t worry—it’s foolproof, I promise!
Preparing the Crust
First, preheat your oven to 350°F (175°C). Grab a mixing bowl and toss in the flour, softened butter, granulated sugar, and salt. Use your hands or a fork to mix until it looks like coarse crumbs. Press this mixture evenly into a greased 9×9-inch baking pan—I like to use the bottom of a measuring cup to get it nice and smooth. Pop it in the oven for 15 minutes, or until the edges are just starting to turn golden. Don’t overbake it—this is just the first step!
Adding the Chocolate and Pecans
Once the crust is out of the oven, sprinkle the chocolate chips evenly over the top. Then, scatter the chopped pecans over the chocolate. Don’t skimp—this is where the magic happens! Make sure everything is spread out so every bite gets a little crunch and a lot of chocolate.
Making the Filling
In another bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla until everything is smooth and well combined. Carefully pour this mixture over the chocolate and pecans. It’ll look runny, but don’t panic—it’ll set as it bakes. Use a spatula to gently spread it out if needed.
Baking and Cooling
Bake your bars for 25-30 minutes, or until the filling is set and the edges are bubbly. The center should still have a little jiggle—it’ll firm up as it cools. Let the pan cool completely on a wire rack before cutting into squares. I know it’s tempting, but trust me, waiting is worth it!
Tips for Perfect Chocolate Pecan Pie Bars
After making these bars more times than I can count (and taste-testing every batch, obviously), I’ve picked up some tricks for absolute perfection:
- Toast those pecans! Just 5-7 minutes in a 350°F oven brings out their nutty flavor. Watch closely—they burn fast.
- Dark chocolate lovers? Swap semisweet chips for 70% cacao chunks. The slight bitterness balances the sweetness beautifully.
- The jiggle test never fails. Your bars are done when the edges are set but the center still wobbles slightly—it’ll firm up as it cools.
- Chill for clean cuts: If you can resist, pop the cooled pan in the fridge for 30 minutes before slicing with a hot knife.
One last tip? Hide a few bars for yourself before serving—they disappear fast!
Variations for Chocolate Pecan Pie Bars
Oh, the possibilities! While I adore the classic version, sometimes I love mixing things up:
- Nut swap: Walnuts or hazelnuts work beautifully if pecans aren’t your thing (or you ran out mid-recipe like I did last Thanksgiving).
- Chocolate twist: Milk chocolate makes them extra sweet, while dark chocolate adds sophistication. For holidays, I’ll use peppermint chips!
- Boozy upgrade: Add 1 tablespoon bourbon to the filling – just enough for warmth without overpowering.
The best part? You really can’t mess these up. Play around and find your perfect combo!
Serving and Storing Chocolate Pecan Pie Bars
These bars are best served at room temperature—that’s when the chocolate is perfectly gooey and the pecans still have their crunch. I like to arrange them on a pretty platter with a dusting of powdered sugar for that “bakery-style” touch. For storage, keep them in an airtight container at room temp for up to 3 days (if they last that long!). You can also freeze them for up to a month—just layer parchment between the bars to prevent sticking. Thaw at room temperature when those sweet cravings hit!
Nutritional Information
Just so you know, these numbers are estimates—but here’s the scoop per bar (based on cutting into 16 pieces):
- 220 calories – totally worth every one!
- 12g fat (5g saturated) – thank you, butter and pecans
- 26g carbs – mostly from that gooey goodness
- 2g fiber – pecans to the rescue
Remember, portion sizes may vary depending on how generously you cut them (no judgment here!).
FAQs About Chocolate Pecan Pie Bars
I get so many questions about these bars – here are the answers to the ones I hear most often!
Can I make these ahead of time?
Absolutely! These bars actually taste better the next day as the flavors meld. Bake them up to 2 days in advance and store at room temperature in an airtight container. Just wait to cut them until you’re ready to serve for clean edges.
What can I use instead of corn syrup?
No corn syrup? No problem! Maple syrup works beautifully (use the real stuff, not pancake syrup). Honey is another great substitute, though it’ll give a slightly stronger flavor. The texture might vary a tiny bit, but they’ll still be delicious.
Can I freeze chocolate pecan pie bars?
You bet! They freeze like a dream. Cool completely, then wrap individual bars in parchment before freezing in an airtight container for up to 1 month. Thaw at room temperature for about an hour when you’re ready to enjoy.
Why did my filling sink in the middle?
This usually happens if the crust wasn’t fully baked before adding toppings. Next time, make sure your crust is lightly golden before layering – it needs that firm base to support the gooey filling!
Can I double this recipe?
Of course! Just use a 9×13-inch pan instead and add 5-7 minutes to the baking time. Watch for that perfect golden edge and slightly jiggly center.
Variations for Chocolate Pecan Pie Bars
Oh, the possibilities! While I adore the classic version, sometimes I love mixing things up:
- Nut swap: Walnuts or hazelnuts work beautifully if pecans aren’t your thing (or you ran out mid-recipe like I did last Thanksgiving).
- Chocolate twist: Milk chocolate makes them extra sweet, while dark chocolate adds sophistication. For holidays, I’ll use peppermint chips!
- Boozy upgrade: Add 1 tablespoon bourbon to the filling – just enough for warmth without overpowering.
The best part? You really can’t mess these up. Play around and find your perfect combo!
Serving and Storing Chocolate Pecan Pie Bars
These bars are best served at room temperature—that’s when the chocolate is perfectly gooey and the pecans still have their crunch. I like to arrange them on a pretty platter with a dusting of powdered sugar for that “bakery-style” touch. For storage, keep them in an airtight container at room temp for up to 3 days (if they last that long!). You can also freeze them for up to a month—just layer parchment between the bars to prevent sticking. Thaw at room temperature when those sweet cravings hit!
Nutritional Information
Just so you know, these numbers are estimates—but here’s the scoop per bar (based on cutting into 16 pieces):
- 220 calories – totally worth every one!
- 12g fat (5g saturated) – thank you, butter and pecans
- 26g carbs – mostly from that gooey goodness
- 2g fiber – pecans to the rescue
Remember, portion sizes may vary depending on how generously you cut them (no judgment here!).
FAQs About Chocolate Pecan Pie Bars
I get so many questions about these bars – here are the answers to the ones I hear most often!
Can I make these ahead of time?
Absolutely! These bars actually taste better the next day as the flavors meld. Bake them up to 2 days in advance and store at room temperature in an airtight container. Just wait to cut them until you’re ready to serve for clean edges.
What can I use instead of corn syrup?
No corn syrup? No problem! Maple syrup works beautifully (use the real stuff, not pancake syrup). Honey is another great substitute, though it’ll give a slightly stronger flavor. The texture might vary a tiny bit, but they’ll still be delicious.
Can I freeze chocolate pecan pie bars?
You bet! They freeze like a dream. Cool completely, then wrap individual bars in parchment before freezing in an airtight container for up to 1 month. Thaw at room temperature for about an hour when you’re ready to enjoy.
Why did my filling sink in the middle?
This usually happens if the crust wasn’t fully baked before adding toppings. Next time, make sure your crust is lightly golden before layering – it needs that firm base to support the gooey filling!
Can I double this recipe?
Of course! Just use a 9×13-inch pan instead and add 5-7 minutes to the baking time. Watch for that perfect golden edge and slightly jiggly center.
Share Your Experience
Did you make these chocolate pecan pie bars? I’d love to hear how they turned out! Snap a photo or leave a comment below—your tips might help another baker create their new favorite dessert.
Print
Irresistible Chocolate Pecan Pie Bars With 3 Secret Tips
- Total Time: 45 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Chocolate pecan pie bars are a delicious dessert combining the rich taste of chocolate with the crunch of pecans.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Mix flour, butter, granulated sugar, and salt to form a crust. Press into a greased 9×9-inch baking pan.
- Bake the crust for 15 minutes or until lightly golden. Remove from oven.
- Sprinkle chocolate chips and pecans over the crust.
- In a bowl, whisk corn syrup, brown sugar, eggs, and vanilla. Pour over the chocolate and pecans.
- Bake for 25-30 minutes or until set. Cool completely before cutting into bars.
Notes
- Store in an airtight container for up to 3 days.
- For extra crunch, toast the pecans before adding.
- Use dark chocolate for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
