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Chocolate Pecan Pie Bars Recipe

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Indulge in these rich and decadent Chocolate Pecan Pie Bars featuring a buttery shortbread crust topped with a gooey, chocolate-infused pecan filling. Perfectly baked to achieve a set outer edge with a slightly jiggly center, these bars combine the classic pecan pie flavors with a delightful chocolate twist. Ideal for dessert lovers looking for an easy-to-make treat that satisfies sweet cravings.

Ingredients

Shortbread Crust

  • ½ cup salted butter, melted
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 1 ¼ cup all purpose flour
  • 1 tsp vanilla extract

Filling

  • 4 tbsp butter, melted
  • 2 tbsp cocoa powder
  • ¾ cup dark corn syrup
  • ½ cup brown sugar
  • 2 eggs
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven: Set your oven to 350℉ (175℃) to prepare for baking the crust and filling evenly.
  2. Prepare the crust: In a microwave-safe bowl, melt ½ cup salted butter in 30-second increments until almost fully melted, stirring to complete melting. Add ¼ cup granulated sugar, ¼ tsp salt, 1 tsp vanilla extract, and 1 ¼ cup all-purpose flour. Stir together until a thick, crumbly dough forms.
  3. Press and bake the crust: Butter an 8x8 inch baking pan and press the dough evenly into the bottom. Bake in the preheated oven for 15 minutes until lightly golden and set.
  4. Make the filling: In another microwave-safe bowl, melt 4 tbsp butter in 30-second increments until nearly melted. Add 2 tbsp cocoa powder, ¾ cup dark corn syrup, ½ cup brown sugar, 2 eggs, ¼ tsp salt, and ½ tsp vanilla extract, mixing thoroughly to combine. Stir in 1 cup chopped pecans.
  5. Combine and bake the bars: Once the crust has finished baking, remove it from the oven and pour the pecan-chocolate filling over the crust evenly. Return the pan to the oven and bake for 30 minutes. Check if the edges are set and the center is slightly jiggly. If not fully set at the edges, continue baking in 3 to 5 minute increments until edges are firm but center retains some jiggle.
  6. Cool and serve: Remove the bars from the oven and allow them to cool completely before cutting into squares to ensure clean slices and proper texture.

Notes

  • If the filling is baked until completely firm with zero jiggle, the bars may become tough and chewy instead of soft and gooey.
  • Press the crust firmly and evenly into the pan to achieve a consistent base.
  • Ensure the butter is properly melted for both crust and filling to help ingredients combine smoothly.
  • You can substitute dark corn syrup with an equal amount of maple syrup or honey for a different flavor profile, though texture may slightly vary.
  • For easier slicing, chill the bars in the refrigerator after cooling completely.

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