Chocolate Pecan Pie Bars
These chocolate pecan pie bars are a fun twist on a traditional pecan pie recipe. Easy to make with a quick shortbread crust, and a filling featuring brown sugar, dark corn syrup, and cocoa powder gives the flavor a mix between a gooey brownie and pecan pie.
Even though this is a two-part dessert bar, each part is fast to make, so these still fall into the Quick & Easy category for me.
Let’s get to our holiday baking!
Ingredients you’ll need:
To make the crust
- Salted Butter, 1/2 cup
- Sugar, 1/4 cup
- Salt, 1/4 teaspoon
- Vanilla, 1 teaspoon
- All purpose flour, 1 1/4 cup
For the filling:
- Salted Butter, 4 tablespoons
- Cocoa Powder, 2 tablespoons
- Dark corn syrup, 3/4 cup
- Brown Sugar, 1/2 cup
- Salt, 1/4 teaspoon
- Eggs, 2 medium
- Vanilla, 1/2 teaspoon
- Pecans, 1 cup, chopped
Tools you may need
Mixing bowl and 8×8 baking pan, parchment paper (optional)
How do I make Chocolate Pecan Pie Bars
Preheat the oven to 350 F.
First we’ll need to make the quick shortbread crust. To make this simple, we’ll partially melt the 1/2 cup of butter, then stir it until it’s completely melted. Then we’ll add the rest of the ingredients- 1/4 c sugar, 1/4 tsp salt, 1 tsp vanilla, and 1 1/4 cup flour. Stir it until you get a thick, crumbly dough. It’ll look like this.
Butter an 8×8 pan or line it with parchment paper. Press the dough evenly into the bottom and bake it for 15 minutes.
While the crust is baking, prepare the filling. Melt the 4 tbsp butter, then stir in the 2 tbsp cocoa powder, 3/4 c corn syrup, 1/2 c brown sugar, 2 eggs, 1/4 tsp salt, & 1/2 tsp vanilla. Once the mixture is smooth, add in the 1 cup chopped pecan pieces.
Pour the filling on top of the baked crust. Bake for about 30 minutes or so until the filling is set around the edges and the center looks mostly set (a little jiggle is okay). If it is very jiggly and it looks like the whole filling is moving, bake 3-5 more minutes and check again.
Remove from oven and let cool for a few hours before cutting. Enjoy your gooey chocolate pecan pie bars!
Any Tips to help me with this?
For easier removal from the pan, you can use parchment paper to line the pan.
Don’t overbake! Check at 30 minutes. If the whole filling is moving and not set at the edges, continue baking for 3 to 5 minutes at a time and check again. Bake just until the edges look set and the middle is a little jiggly. If you bake all the way until there is zero jiggle in the filling, it will be very tough and chewy.
Ideas for Variations:
If you don’t have cocoa powder, you can use chocolate chips instead, try 1/2 to 3/4 cup.
Questions about Pecan Pie Bars
Can this be made ahead?
Absolutely! These chocolate pecan pie bars stay fresh for several days in airtight container at room temp. You can also refrigerate them.
Can you freeze this recipe?
Yes, the chocolate pecan pie bars can be frozen and thawed overnight in the fridge.
I’d love to hear from you!
If you try this recipe and love it, please leave a comment and let me know how it went. Happy Baking!
More recipes you’ll love
Chocolate Pecan Pie Bars
Ingredients
Shortbread Crust
- ½ cup salted butter, melted
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 ¼ cup all purpose flour
- 1 tsp vanilla
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
- 1 cup chopped pecans
Instructions
To make the crust
- Preheat oven to 350℉.
- In a microwave safe bowl, melt the butter in 30 second increments, until the butter is nearly melted. Stir together until all the pieces are fully melted. Add the sugar, salt, vanilla, and flour and stir to form a thick, crumbly dough.
- Press the dough in a buttered 8×8 pan. Bake for 15 minutes.
Make the filling
- In a microwave safe bowl, melt the butter in 30 second increments, until the butter is nearly melted. Add the remaining ingredients minus the pecans and mix together well, then stir in the pecans.
- Once the crust is done baking, remove from oven and pour the filling on top. Return to the oven and continue baking for another 30 minutes. If the whole filling is moving and not set at the edges, continue baking for 3 to 5 minutes at a time and check again. Bake just until the edges look set and the middle is a little jiggly. If you bake all the way until there is zero jiggle in the filling, it will be very tough and chewy.
- Remove from oven and cool before cutting into squares.