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Fudgy Chocolate Pecan Pie Bars Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 4 hours 10 minutes
  • Yield: 16 servings

Description

These Fudgy Chocolate Pecan Pie Bars combine a buttery shortbread crust with a rich, chocolaty pecan filling for a decadent dessert that’s perfect for gatherings or any special occasion. Toasted pecans add a delightful crunch while the fudgy chocolate custard filling is sweet, smooth, and irresistible.

Ingredients

Crust

  • ½ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon kosher salt

Filling

  • ¾ cup light brown sugar, packed
  • 2 tablespoons cocoa powder
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • ¼ cup heavy whipping cream
  • ¾ cup light corn syrup
  • ½ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 4 oz semi-sweet chocolate, melted
  • 2 cups chopped pecans, toasted

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, allowing some overhang for easy removal of the bars later.
  2. Make the crust: Using a stand mixer with the paddle attachment or a hand mixer, beat ½ cup room temperature unsalted butter for a couple of minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Add crust ingredients: Mix in ¼ cup packed light brown sugar and 2 teaspoons vanilla extract until combined. Then add 1¼ cups all-purpose flour and ½ teaspoon kosher salt. Mix until a clump of dough forms.
  4. Press and bake crust: Press the dough evenly into the prepared pan, making sure to cover the entire base and edges. Bake for 15 minutes until set and slightly golden.
  5. Prepare the filling: While the crust bakes, combine ¾ cup packed light brown sugar and 2 tablespoons cocoa powder in a bowl, mixing well to break up any cocoa lumps.
  6. Add wet ingredients to filling: Whisk in 2 large eggs, 2 tablespoons melted unsalted butter, ¼ cup heavy whipping cream, ¾ cup light corn syrup, ½ teaspoon kosher salt, 1 tablespoon vanilla extract, and 4 oz melted semi-sweet chocolate until smooth and well combined.
  7. Assemble bars: Remove the baked crust from the oven and evenly sprinkle almost all of the 2 cups toasted chopped pecans over it. Pour the chocolate filling mixture over the pecans and spread evenly with a spatula.
  8. Add remaining pecans: Sprinkle the remaining pecans on top for extra texture and visual appeal.
  9. Bake the bars: Return the pan to the oven and bake for 30 to 35 minutes until the edges are set and the center has a slight jiggle but is not liquidy. If the top browns too quickly, tent with foil.
  10. Cool and chill: Let the bars cool at room temperature, then refrigerate for 2 to 3 hours to fully set before cutting into 16 bars and serving.

Notes

  • Make sure the butter and eggs are at room temperature for better mixing and texture.
  • Toast pecans lightly before chopping to enhance their flavor.
  • Cover the bars with foil towards the end of baking if the top starts browning too much.
  • Chilling the bars before cutting helps them slice cleanly and hold shape.
  • You can substitute light corn syrup with golden syrup or honey, but texture and sweetness may vary slightly.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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