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Chocolate Pecan Pie Bars Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings

Description

These delicious Chocolate Pecan Pie Bars combine a nutty browned butter shortbread crust with a rich, gooey pecan and dark chocolate filling. Perfect as a dessert or a decadent snack, these bars offer the classic flavors of pecan pie in an easy-to-cut bar form, enhanced with maple syrup, bourbon, and warm cinnamon, then topped with toasted pecans and chocolate chips.

Ingredients

Shortbread Crust

  • 8 tablespoons unsalted butter
  • 1 1/4 cup all-purpose flour (170g)
  • 6 tablespoons dark brown sugar (75g)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Toasted Pecans

  • 2 1/2 cups chopped pecans (280g)
  • 1/4 teaspoon kosher salt

Filling

  • 6 tablespoons browned butter (melted)
  • 3/4 cup + 2 tablespoons maple syrup (210 ml)
  • 1/2 cup dark brown sugar (100g)
  • 1 tablespoon vanilla extract
  • 1 tablespoon bourbon (optional)
  • 3/4 teaspoon kosher salt
  • 1 teaspoon cinnamon (optional)
  • 2 large eggs (room temperature)
  • 3 tablespoons all-purpose flour (about 26.5g; if using corn syrup instead of maple syrup, subtract 1 tablespoon flour)
  • 1 cup dark chocolate chips (or semi-sweet)
  • 2 1/2 cups toasted and salted pecans (from above)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease the bottom of an 8×8-inch pan and line it with parchment paper to prevent sticking and ensure easy removal.
  2. Toast Pecans: Place pecans on a baking sheet, sprinkle with 1/4 teaspoon kosher salt, and toast in the preheated oven for 10-15 minutes until they darken slightly and smell fragrant. Set aside to cool completely.
  3. Bread Butter: In a light-colored saucepan over medium heat, melt 8 tablespoons of butter, stirring constantly until it bubbles and turns nutty brown. Remove from heat and let cool for about 5 minutes.
  4. Make Shortbread Crust Mixture: Stir 1 teaspoon vanilla extract into the cooled browned butter. In a separate bowl, whisk together 1 1/4 cup flour, 1/2 teaspoon kosher salt, and 6 tablespoons dark brown sugar until combined and lump-free. Add the browned butter mixture and use a fork to clump the dough together.
  5. Press and Bake Crust: Press the dough evenly into the prepared pan forming a flat layer. Bake for 15-20 minutes until the crust is set and the edges begin to turn a light golden brown. Remove from oven.
  6. Prepare Filling: While the crust bakes, whisk together the filling ingredients: 6 tablespoons browned butter, 3/4 cup + 2 tablespoons maple syrup, 1/2 cup dark brown sugar, 1 tablespoon vanilla extract, 3/4 teaspoon kosher salt, optional 1 tablespoon bourbon, and 1 teaspoon cinnamon until smooth.
  7. Add Eggs and Flour: Whisk in 2 large room temperature eggs until smooth, then sift in 3 tablespoons flour and gently mix until combined.
  8. Incorporate Pecans and Chocolate: Fold in the toasted pecans and 1 cup dark chocolate chips, reserving some for topping the bars.
  9. Assemble Filling on Crust: Spread the pecan and chocolate filling evenly over the baked shortbread crust, then scatter the reserved pecans and chocolate chips on top.
  10. Bake Bars: Bake in the oven for 37-42 minutes until the top is golden brown, puffed, dry-looking and springs back slightly to the touch. An instant-read thermometer inserted in the center should read about 200°F.
  11. Cool and Set: Let the bars cool in the pan for at least 2 hours to set completely. For faster setting and cleaner cuts, refrigerate after cooling.
  12. Slice and Serve: Cut into 9 to 16 bars depending on size preference. Serve plain or with whipped cream, ice cream, or a drizzle of salted caramel.
  13. Store: Store leftovers airtight at room temperature for 4-5 days or refrigerate up to 7 days. To freeze, wrap tightly in plastic wrap and foil, and freeze for up to 3 months.

Notes

  • Using browned butter intensifies the nutty flavor and adds richness to both the crust and filling.
  • Maple syrup can be substituted with light or dark corn syrup; if using corn syrup, reduce the flour in the filling by 1 tablespoon.
  • The bourbon and cinnamon are optional but add depth and warmth to the filling’s flavor.
  • Be sure to let the bars cool completely to ensure they set properly and cut cleanly.
  • Toasting and salting pecans enhances flavor and texture; use salted pecans in the filling for a balanced sweet-salty taste.
  • For crispier crust edges, bake slightly longer but watch to avoid burning.
  • Room temperature eggs integrate more smoothly into the filling.
  • Store bars properly to maintain texture and freshness especially if freezing.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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