These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!
Chocolate Pecan Pie Bars… for the win! These delicious treats, with a chewy chocolate and pecan pie filling on a shortbread crust, will be a big hit at your next potluck, family dinner, or get together!
Have mercy… the recipe makes 2 dozen of these decadent goodies! They combine the rich flavor of pecan pie with chocolate, in a chewy bar cookie. With that flavor combo, it’s no wonder these chocolate pecan pie bars taste fantastic!
How To Make Chocolate Pecan Pie Bars
Before starting, preheat your oven to 350 degrees. Mix together the crust ingredients. You can use either a mixer on medium speed OR a pastry blender.
Mix the shortbread crust ingredients until crumbly.
Line a 9×13 baking pan with aluminum foil, making sure the edges completely overlap all sides of the pan. You will need the edges to lift out the bars from the pan after baking.
Spray the aluminum foil (bottom and sides) with a non-stick cooking spray. Pour the shortbread crust mixture into the prepared pan.
Press the crumb mixture firmly and evenly into pan to form a solid crust on the bottom.
Bake The Shortbread Crust
Bake this shortbread crust in a preheated 350 degree oven for 20 minutes.
When done, remove the baking pan from the oven.This is what the shortbread crust looked like, right out of the oven.
Prepare The Chocolate Filling
While the crust is baking, heat the corn syrup and chocolate chips in medium pan on LOW heat. Do NOT fully melt chocolate chips.
You only want to heat this mixture until the chocolate is almost melted. Immediately remove pan from heat.
This is what it looked like when I removed the pan from the heat. Notice how the chocolate is NOT fully melted. Set aside.
In a separate bowl, mix together granulated sugar, eggs, and the almond and vanilla extracts.
Add this to the (slightly cooled) chocolate mixture, whisking continuously as you add it. Make sure to whisk so the eggs will not scramble when added to the warm chocolate in pan.
The next thing you need to do is stir in the chopped pecans.
Pour the mixture for the chocolate pecan pie bars on top of the cooked crust. Be sure to spread the filling evenly over the surface of the crust. Set the chocolate pecan pie bars aside.
Mix up the topping ingredients (brown sugar, cinnamon, butter and chopped pecans) in a small bowl. Sprinkle the topping evenly over the top of the chocolate pecan pie filling.
Bake The Chocolate Pecan Pie Bars
Put the pan back into the oven and continue baking the chocolate pecan pie bars for 35 minutes.
When done, the outside edges of the bars will be firm, but the middle of the pan will be slightly soft. The chocolate pecan pie bars will firm up in the middle as they cool.
This is what the chocolate pecan pie bars looked like when I took them out of the oven. Place the pan on wire rack to cool. Let the chocolate pecan pie bars cool completely while still in the pan.
Once the bars have completely cooled, carefully lift entire pan of bars out of the dish, using the foil to easily lift up and out of pan.
Slice And Serve!
Peel away the sides of the foil from the bars. The easiest way I have found to cut the chocolate pecan pie bars is to use a pizza cutter! This makes it very easy to cut the cooled dessert into 24 bars.
They sure look good, don’t they? Well… guess what? THESE CHOCOLATE PECAN PIE BARS ARE FANTASTIC! Chewy, chocolatey pecan pie goodness right there, folks!
I gave some away to friends AND took some to a potluck we attended, but did manage to taste a sample. Boy are they good!!!
Hope you’ll consider making these sweet dessert bars. I know I will make them again, for sure!
Looking For More Bar Cookie Recipes?
I have several recipes for bar cookies on my website. You can find these and more in the Search Index at the top of the page. A few of my favorites are:
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Recipe Source: http://www.spendwithpennies.com/chocolate-pecan-pie-bars/
- 1 cup butter , softened (not melted)
- 2 cups flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups corn syrup (Karo)
- 8 ounces semi-sweet chocolate
- 1 cup granulated sugar
- 4 eggs
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 2 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoon butter
- 1/2 cup chopped pecans
- Before beginning, preheat your oven to 350 degrees. Line a 9x13 baking dish with aluminum foil, being sure to leave foil hanging over the edges of pan. (You will use the overhanging foil to lift bars out of dish when done). Spray the foil generously with a cooking spray (sides and bottom of foil covered pan).
- Mix crust ingredients with electric mixer (on medium) or pastry blender until crumbly. Pour crumbs into foil-lined and sprayed pan, then press the crumbs firmly into the bottom of dish to form crust.
- Bake crust at 350 degrees for 20 minutes. Remove.
- While crust is baking, make filling. Put corn syrup and chocolate into a saucepan. Heat it on LOW only until the chocolate is ALMOST melted (don't let it melt all the way!). Remove pan from heat.
- In separate bowl, mix sugar, eggs and vanilla and almond extracts. Slowly add this to the warm (not hot) chocolate mixture, WHISKING THE ENTIRE TIME YOU ARE ADDING EGG MIXTURE.
- Fold chopped pecans into filling. Pour pecan filling over baked crust. Evenly distribute.
- Mix together Topping (I used a fork to mix-it will be crumbly). Sprinkle topping over the top.
- Put pan back into the oven, and continue cooking for 35 minutes longer, or until the edges of the dessert are firm (and the center is slightly soft). Remove pan from oven. Set pan on wire rack and cool completely. Once dessert is completely room temp., carefully lift out the entire pan of dessert using the foil overhangs. Peel away foil from sides. Cut into 24 bars. I used a pizza cutter! Enjoy!
Here’s one more to pin on your Pinterest boards!