Pecan Chocolate Pie Bars

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

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These chocolate pecan pie bars marry the buttery shortbread crust you love with a gooey pecan filling laced with melted chocolate. Think of it as a pecan pie you can pick up and bite into.

Prep Time20

Cook Time43

Total Time1 3

Course: Dessert

Cuisine: American

Servings: Bars

Calories: 482kcal

Author: Wendy

Equipment

9x13 baking dish
Parchment Paper
Large Mixing Bowl

Ingredients

For the crust:

1 cup unsalted butter softened
⅔ cup packed brown sugar
2 ⅔ cups all-purpose flour
½ teaspoon salt

For the filling:

3 large eggs
1 cup light corn syrup
1 cup granulated sugar
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1 ½ cups chopped pecans
1 cup semisweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Add the flour and salt, mixing until the mixture is crumbly.
Press evenly into the bottom of the prepared pan.
Bake crust for 20 minutes, or until lightly golden.
While the crust bakes, whisk together eggs, corn syrup, sugar, melted butter, and vanilla in a medium bowl until smooth.
Stir in pecans and chocolate chips.
Pour the filling over the hot crust and spread it evenly.
Bake for 25–30 minutes, or until filling is set and slightly puffed.
Cool completely in the pan before lifting out and cutting into bars.

Notes

Please make sure the crust is well-pressed and baked until just golden, so it holds together when sliced.
Spread the filling while the crust is still warm, which helps it seep into the crust slightly, resulting in a better texture.
Let it cool fully before cutting, or the bars will be messy.

Nutrition