How to make Chocolate Pecan Pie Bars

These Chocolate Pecan Pie Bars combine the rich, gooey filling of classic pecan pie with a buttery shortbread crust and plenty of melty chocolate. 

They're easier to make than a traditional pie and taste like a delicious cross between pecan pie and a brownie, with crunchy pecans, sweet brown sugar filling, and chocolate in every bite.

Chocolate Pecan Pie Bars serves: 12

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

You will need

• 1 cup unsalted butter, melted

• 2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/4 tsp salt

• 3 eggs

• 1 cup light corn syrup

• 3/4 cup brown sugar

• 1/4 cup unsalted butter, melted

• 1 tsp vanilla extract

• 1/4 tsp salt

• 2 cups chopped pecans

• 1 1/2 cups mini semi-sweet chocolate chips

1. Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving the edges hanging over the sides.

2. In a large bowl, combine 1 cup of melted butter, flour, powdered sugar, and 1/4 tsp salt. 

Mix until a soft dough forms.

3. Press the dough evenly into the bottom of the prepared baking dish. Bake for 15 minutes, then remove from the oven and let cool slightly.

4. While the crust bakes and cools, whisk together the eggs, corn syrup, brown sugar, 1/4 cup melted butter, vanilla extract, and 1/4 tsp salt until smooth. 

Stir in the chopped pecans and chocolate chips.

5. Pour the filling over the warm crust and spread evenly. 

Return to the oven and bake for 30 minutes, or until the center is set and no longer jiggly.

6. Let the bars cool completely before slicing. Lift them from the baking dish using the parchment paper, then slice and serve.

Tips and tricks!

• Make sure the 1/4 cup of melted butter used in the filling has cooled slightly before mixing it with the eggs so it doesn't scramble them. 

• Let the bars cool completely before slicing for cleaner pieces.

Substitutions: Use dark chocolate chips instead of semi-sweet chocolate chips for a richer chocolate flavor.

Variations: Drizzle caramel sauce over the cooled bars before serving for an extra caramel-pecan flavor.

Storage: Store the bars in an airtight container in the refrigerator for 2–3 days.