Pecan Chocolate Pie Bars

These Pecan Chocolate Pie Bars are straight-up dangerous. Gooey, rich, and packed with chocolatey, nutty goodness, all layered over a buttery shortbread crust. It’s like if pecan pie and brownies had a love child… and then made it easy to eat with your hands.

Three stacked pecan bars with a gooey filling sit on a white plate, surrounded by chocolate chips and pecan pieces.

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Let’s talk about that filling for a second. It’s got everything going for it. Toasty pecans. Sweet, sticky caramel vibes from the corn syrup. Melty pools of semisweet chocolate. And that soft shortbread base? Just the right amount of crumbly and crisp.

If you love anything with pecans, you’ll flip for these. And for more pecan goodness check out these Creamy Pecan Pie, Pecan Pie Brownies, Butter Pecan Poke Cake, and these Butter Pecan Cake Mix Cookies.

Why You’ll Love This Recipe

Rich & gooey: Just like classic pecan pie, but easier to slice and snack.
Shortcut crust: Buttery shortbread comes together fast, no rolling or chilling.
Chocolate swirls: Melted chips mix seamlessly into the filling; every bite is a delight.
Perfect for sharing: Slice into bars and serve at parties, potlucks, or wrap up as edible gifts.
Freezer-friendly: Make a batch now, stash for later. They hold up great!

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Unsalted butter: Use softened, not melted, so it creams nicely with the sugar. This makes your base rich and holds it all together.
Brown sugar: Adds a light caramel flavor and helps keep the crust tender.
All-purpose flour: Stick with the classic here; it gives the crust its structure.
Salt: Just enough to balance all the sweetness going on.
Large eggs: Help set the filling and give it that custardy texture.
Light corn syrup: Brings the signature pecan pie sweetness and shine.
Granulated sugar: Sweetens things up and helps everything caramelize.
Vanilla extract: Adds warmth and ties the whole flavor party together.
Chopped pecans: Toasty, buttery crunch in every bite — don’t skimp.
Semisweet chocolate chips: Melty chocolate throughout… need I say more?

See the recipe card below for quantities.

Instructions

This recipe is incredibly straightforward, requiring no mixer or fancy steps. So, preheat the oven to 350 degrees, and line your 9×13 baking dish with parchment paper. Let’s get baking.

A metal mixing bowl filled with raw cookie dough on a white surface.

Cream the softened butter and brown sugar in a large bowl until fluffy. Add the flour and salt, and mix until the dough’s crumbly.

Unbaked dough pressed into a parchment-lined rectangular baking pan, surrounded by bowls containing eggs and baking ingredients.

Dump it into the pan and press it down evenly. Pop the crust into the oven for about 20 minutes, until it’s just beginning to turn golden around the edges.

A glass bowl with a yellow liquid mixture sits on a white surface, surrounded by bowls of baking ingredients, a spatula, and measuring spoons.

While the crust is baking, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla in a clean bowl until smooth. .

A glass mixing bowl with chopped pecans and chocolate chips on top of melted butter, surrounded by empty bowls, cracked eggs, a spatula, and a bottle of vanilla extract on a white surface.

Stir in the chopped pecans and chocolate chips.

A rectangular baking pan lined with parchment paper contains a baked crust. Next to it, a glass bowl holds a pecan mixture with a spatula.

As soon as the crust comes out, pour the filling over the warm crust and spread it out evenly. Put it right back into the oven and bake for another 25–30 minutes.

A close-up of sliced pecan pie bars on parchment paper, showing a golden crust, gooey filling, and pecan topping.

Let the bars cool completely in the pan. Once they’re totally cool, lift them out with the parchment and cut into 16 squares.

Storage

Storing: Store them in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
Freezing: Yep, they freeze beautifully. Wrap individual bars in plastic and freeze in a zip-top bag for up to 2 months. Thaw at room temp.
Make ahead: You can bake these the day before, keep them in the pan, covered, and cut them fresh the next day.

What to Serve With Chocolate Pecan Pie Bars

Serve with a scoop of vanilla bean ice cream or a swirl of whipped cream
Pair with a hot mug of spiced coffee or a creamy latte
Make for Thanksgiving, Friendsgiving, or holiday cookie trays
Cut small for dessert bars at weddings or showers
Sprinkle with powdered sugar or a drizzle of melted chocolate before serving

Two pecan pie bars are stacked on a plate, surrounded by pecans and chocolate chips, with more bars visible in the background.

Wendys Tips

Press the crust firmly into the pan; a flat measuring cup works great and helps avoid crumbly bottoms.
Pour the filling while the crust is still warm. It helps everything bake into a single, cohesive layer.
Let the bars cool completely before cutting. Otherwise, you’ll get a gooey mess.
Use a sharp knife and wipe between cuts for clean edges.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use dark corn syrup instead of light?

Yes, you can, just know it’ll give the bars a deeper, more molasses-like flavor and slightly darker color. Still delicious, just a little richer.

Why did my filling turn out runny?

Most likely, it didn’t bake long enough or didn’t cool completely. The center should be set and just slightly puffed before you pull it from the oven.

Do I have to use chocolate chips?

Nope! You can skip them for a more classic pecan pie bar. Or switch to dark chocolate, milk chocolate, or even chopped chocolate chunks if you want bigger melty pockets.