Chocolate Pecan Pie Bars

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My fabulous Chocolate Pecan Pie Bars are the fudgy, nutty treat that feels like the ultimate candy bar. The filling is a bit less gooey than traditional pecan pie, and with the addition of bittersweet chocolate, these bars are a less sweet—but no less indulgent—treat.

• Crust lovers, rejoice! This is perfect if you love pecan pie mostly for the nuts and crust.
• Ready in less than 90 minutes: You won’t have to wait long (and since these bars smell heavenly while baking, that’s a very good thing!).
• Not too sweet: Pecans and bittersweet chocolate give these bars oomph and keep them from being cloying.
• No special equipment required: You just need a mixing bowl, whisk (and an optional pastry blender) to make these dessert bars.
• Perfect for parties! Because they’re easier to eat than pecan pie, they’re great to serve to a crowd.

I have been baking for over 30 year because I began as a young child in the kitchen with my mum. Overtime, I’ve learned so many great tips and tricks to elevate my baking. One of those tips is that in the majority of recipes that call for nuts you can, and should toast the nuts prior to enhance their flavor and texture. this makes the world of difference and should be done to all your baking.

The classic pecan pie combination of buttery, flaky crust, sweet filling, and toasty nuts works so well in fall and at the holidays—it has a wonderfully seasonal appeal. I loved creating a dessert that delivers the best of pecan pie in another form, but if you want a full-sized pie, I’ve got you covered!  Be sure to check out my Best Ever Pecan Pie, Caramel Pecan Pie, American Buttermilk Pecan Pie, and Pecan Fudge Pie.

Table of Contents

• What are Chocolate Pecan Pie Bars
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Chocolate Pecan Pie Bars
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Directions
• FAQs
• More Bar Cookie Recipes

What are Chocolate Pecan Pie Bars

• Chocolate Pecan Pie Bars are baked squares with a shortbread crust that’s topped with a nutty chocolate filling. They’re like an easier-to-serve, easier-to-eat version of pecan pie.
  • Flavor: This two-layer bar cookie features a sweet, slightly salty shortbread crust and a buttery, brown sugar topping, packed with pecans and bittersweet chocolate, and enhanced by vanilla.
  • Texture: The shortbread base is tender, and the topping is a mash-up of gooey and crunchy textures.
  • Main ingredients: Bittersweet chocolate, toasted pecans, butter, all-purpose flour, powdered sugar.
  • Great for: Dessert, enjoying with tea or coffee, fall parties, grown-up Halloween gatherings, Thanksgiving dinner, Christmas, holiday parties.
• Chocolate Pecan Pie Bars are a variation of Derby Bars (named for the Kentucky Derby), a traditional southern treat. Both are portable versions of pecan pie, which became super-popular after the invention of Karo corn syrup in the 1920s, which simplified creating a smooth filling that wouldn’t crystallize.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 8×8 inch (20×20 cm) baking pan
• Parchment paper
• Pastry blender (optional)
• Whisk

Key Ingredients and Substitutes

For the shortbread crust

All-purpose flour

• All-purpose flour has the proper protein content to make a crust that is firm enough to support the filling while still being tender.
• Substitute: For a gluten-free option, use a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour in place of all-purpose flour.

Powdered sugar

• Powdered sugar makes the crust sweet.
• Since powdered sugar contains cornstarch, it also prevents too much gluten development, keeping the cookie bar crust tender.
• If you don’t have a box of powdered sugar in the cabinet, you can quickly make your own powdered sugar with my simple recipe.

Cornstarch

• Cornstarch gives this shortbread crust a pleasant crumbliness.

Salt

• Salt adds flavor to the crust and keeps it from tasting bland.

Butter

• Butter adds delicious creamy flavor and richness.
• Additionally, butter brings together the other ingredients into a cohesive batter.
• You can use salted or unsalted butter in this shortbread cookie crust.

For the pecan pie filling

Pecans

• Pecans give the bars a toasty, rich, nutty flavor.
• Additionally, the chopped pecans give the cookies satisfying heft.
• For the best, deepest flavor, be sure to toast the nuts first.
• Substitute: Instead of pecans, you can use an equal amount of chopped, toasted walnuts or hazelnuts instead.

Bittersweet chocolate

• Bittersweet chocolate gives these pecan bars a wonderfully intense cocoa flavor.
• Bittersweet chocolate, with 63% to 72% percent cocoa solids, has a bold flavor which makes it the best chocolate choice for this recipe.
• Additionally, using bittersweet chocolate ensures that the filling is not overly sweet.
• Substitute: If you prefer, you can use an equal amount of semi-sweet chocolate.

Eggs

• Eggs emulsify the filling, bringing it together and making it smooth and even.
• Additionally, eggs add richness to the filling.
• Substitute: A flax egg would be a good egg substitute in this recipe. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and let it sit for 5 minutes before adding to the filling.
  • See my 12 Best Egg Substitutes for Baking Recipes & How to Use Them.

Corn syrup

• Corn syrup sweetens the bar filling.
• Importantly, corn syrup creates a smooth filling without crystallization or grittiness. Additionally, the corn syrup adds a pleasant chewiness to the cookie bars.
• Substitute: You can use an equal amount of golden syrup.

Dark brown sugar

• Dark brown sugar gives the bars a deep, molasses-tinged sweetness.
• It’s a straightforward process to make your own—just follow my easy brown sugar recipe.
• Substitute: If you prefer, you can use an equal amount of light brown sugar.

Butter

• Butter gives the filling moisture and a rich mouthfeel.
• Importantly, butter carries flavors, helping spread it evenly through the filling, and also adds its own rich note.

Vanilla extract

• Vanilla gives the filling a comforting, warm sweetness and rounds out the flavor of the bars.
• Substitute: You can use an equal amount of vanilla bean paste instead.

Salt

• Salt brings out the flavors and balances the sweetness.

How to Make Chocolate Pecan Pie Bars

To Make the Crust

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch (20×20 cm) baking dish with parchment paper. Set aside.
2. Mix dry ingredients: In a large bowl, combine the flour, powdered sugar, cornstarch, and salt.
3. Add butter: Rub in the butter with a pastry blender or your fingers until the mixture comes together into a dough.

4. Press dough in pan and bake: Press evenly into the prepared pan, prick all over with a fork and bake for about 15 minutes, until the crust is pale golden and looks dry on the surface.

5. Cool: Remove from the oven and set aside.

To Make the Filling and Bake

6. Mix filling: In a medium bowl, whisk together the eggs, corn syrup, brown sugar, butter, vanilla extract, and salt until smooth.

7. Add nuts and chocolate: Stir in the pecans and chocolate, then pour evenly over the crust.

8. Bake bars: Bake for about 30 minutes, until the filling is puffed around the edges and slightly jiggly in the middle.

9. Cool and cut: Let cool completely before cutting into nine squares.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Crust tips: When making the crust, work the butter well into the flour. If it is too dry and crumbly, the crust won’t have enough structure to support the topping.
• Ultimate flavor: Whenever you bake with nuts, toasting them before incorporating them into your recipe will give the best taste.
• Tasty toasting: To toast nuts, place them on an unlined baking sheet in a 350°F (180°C) oven for 10-12 minutes, until lightly browned and fragrant.
• DIY corn syrup: If you can’t find corn syrup, you can make your own corn syrup substitute here.
• Blind baking info: You have to blind bake (parbake the crust before adding the topping) the crust to ensure it is crisp and not soggy.
• Nutty varieties: You can replace the pecans with walnuts or hazelnuts for a delicious variation.
• Cool first: Be sure to cool the bars well so that they are entirely set before cutting.

Make Ahead and Storage Directions

• Make-ahead tips: 
  • You can make the shortbread dough ahead of time, press it in the pan, wrap it tightly, and refrigerate it for up to two days.
  • Additionally, you can toast the nuts ahead of time and store them in an airtight container at room temperature for up to three days.
• How to store leftovers:
  • Store bars covered at room temperature for up to 3 day.
  • For longer storage, place the pecan bars in an airtight container and refrigerate for up to 5 days.

FAQs

Can I make these chocolate pecan pie bars gluten free?

• Yes, you can make these chocolate pecan pie bars gluten free.
• Instead of using all-purpose flour in the shortbread crust, use an equal amount of a gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour.
• Additionally, make sure that the other ingredients you use are certified gluten-free.

Is it possible to make these chocolate pecan bars without eggs?

• Yes, you can make these chocolate pecan bars without eggs.
• Using flax eggs instead of regular eggs works well here.
• For each egg, mix 3 tablespoons of ground flax seeds with 1 tablespoon of water. Let the mixture sit for 5 minutes before adding to the other filling ingredients.
• For other egg substitute ideas, see my 12 Best Egg Substitutes for Baking Recipes & How to Use Them.

What are some good ways to serve these chocolate pecan bars?

• These chocolate pecan bars are fabulous with ice cream! Vanilla Ice Cream, Brown Bread Ice Cream, Dulce de Leche Ice Cream, and Gingerbread Cookie Ice Cream would all be great.
• Serve with Whiskey Ice Cream or Irish Whiskey Caramel Sauce.
• Simple Whipped Cream complements these flavorful bars perfectly. If you want your whipped cream to last longer, try my Stabilized Whipped Cream recipe.

More Bar Cookie Recipes

• Easy Lemon Bars
• Turtle Cheesecake Bars
• Irresistible S’Mores Bars
• Festive Maple Pecan Bars
• Simple Magic Bars

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