Chocolate Pecan Pie Bars
Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
My Chocolate Pecan Pie Bars turn a Southern classic into an easy-to-eat, shareable treat—fudgy, nutty, and perfect for fall or holiday crowds.
Servings: 9 bars
Ingredients
Shortbread Crust
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- ½ cup (2 oz/57 g) powdered sugar
- ¼ cup (1 oz/28 g) cornstarch
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter , softened
Pecan Pie Filling
- 2 cups (10 oz/284 g) pecans , toasted and roughly chopped
- 1 cup (6 oz/170 g) bittersweet chocolate , finely chopped
- 2 large eggs , at room temperature
- ⅔ cup (5 fl oz/150 ml) corn syrup
- ⅔ cup (4 oz/115 g) dark brown sugar
- 2 tablespoons (1 oz/28 g) butter , melted
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
To Make the Crust
-
Preheat the oven to 350°F (180°C). Butter and line an 8x8 inch (20x20 cm) baking dish with parchment paper. Set aside.
-
In a large bowl, combine the flour, powdered sugar, cornstarch and salt.
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Rub in the butter with a pastry blender or your fingers until the mixture comes together into a dough.
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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.
-
Remove from the oven and set aside.
To Make the Filling and Bake
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In a medium bowl, whisk together the eggs, corn syrup, brown sugar, butter, vanilla extract and salt until smooth.
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Stir in the pecans and chocolate, then pour evenly over the crust.
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Bake for about 30 minutes, until the filling is puffed around the edges and slightly jiggly in the middle.
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Let cool completely before cutting into 9 squares. Store bars loosely covered at room temperature for up to 3 days or refrigerated for up to 5 days.