Oh my gosh, if you think you know pecan pie, you haven’t met these bars yet! Seriously, forget those flimsy, super-sweet pie dishes—we’re talking about the ultimate marriage of a buttery shortbread crust, rich melted chocolate, and crunchy, sticky pecans all baked into one perfect square. These are the Irresistible Chocolate Pecan Pie Bars Recipe To Savor because they take everything good about holiday baking and make it unbelievably simple. I whipped up a batch last weekend, and the smell alone nearly convinced me not to share a single one. Trust me, these bars disappear faster than anything else on my dessert table.
Why This Irresistible Chocolate Pecan Pie Bars Recipe To Savor Stands Out
When I’m looking for a showstopper that doesn’t take all day, this is my go-to. You need a recipe that delivers massive flavor payoff with minimal fuss, and these bars absolutely nail it. I’ve learned that good baking always comes down to texture.
- The crust is perfectly crumbly, never tough, thanks to using cold butter!
- The filling sets up beautifully—it’s gooey but stops short of being a sticky mess.
- It balances the deep sweetness with the earthy crunch of pecans.
If you want to start baking like a seasoned pro, check out my top tips on general baking techniques over here: baking tips to make you a better baker. These bars prove that simple ingredients, handled right, make the best treats.
Gathering Ingredients for Your Irresistible Chocolate Pecan Pie Bars Recipe To Savor
Okay, grabbing the ingredients is half the fun! Don’t skimp here, because the flavor of these bars relies on the quality of what we put in. We need a good mix of crust stuff and filling stuff, but honestly, it’s all simple pantry staples. That’s what makes this an amazing recipe to come back to!
For the buttery base, you absolutely must use cold, unsalted butter cut into little cubes—this is critical for that coarse crumb texture we’re aiming for. We’re using standard stuff for the base, but if you ever need a substitute advice, I have a great guide on how to make buttermilk substitutions if you run into dairy trouble!
The filling is decadent: corn syrup for that classic gooey binding, two lovely large eggs, rich vanilla, chocolate chips, and those beautiful chopped pecans. Remember to chop your pecans—they bake up better that way!
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Step-by-Step Instructions for the Irresistible Chocolate Pecan Pie Bars Recipe To Savor
Putting this magic together is quicker than you think! The key here is timing the crust so it’s ready for the gooey topping. Don’t rush the cooling, though; that part is non-negotiable if you want perfect squares! I always feel like I’m walking a tightrope making these, but the results are always stunning.
Preparing the Crust and Initial Bake
First things first, get that oven humming at 350 degrees Fahrenheit. You need an 8×8 inch pan, and parchment paper is your best friend here—leave an overhang so we can lift those bars right out later!
In a bowl, you’ll mix the flour, brown sugar, and salt. Now, grab that cold cubed butter. I use my fingers—you need to work fast so the butter doesn’t get warm! You’re rubbing the butter into the dry mix until it looks like coarse, sandy crumbs. Press that firmly into the bottom of the pan. Pop it in the oven for just 15 minutes until it looks lightly set.
Creating the Filling and Final Bake for your Irresistible Chocolate Pecan Pie Bars Recipe To Savor
While that crust is getting cozy, throw together the wet stuff in a separate bowl. Just whisk the corn syrup, both eggs, and the vanilla until they look nice and smooth. You don’t want streaks of egg white, remember?
Pull that crust out carefully. Sprinkle your chocolate chips and those chopped pecans evenly all over the hot crust. Then, you need to pour that liquid filling mixture over the top—do it slowly and gently so you don’t disturb the crust layer beneath! Back into the oven it goes for another 25 to 30 minutes. You’ll know they’re done when the filling looks set, meaning it doesn’t wobble wildly when you gently shake the pan.
Cooling and Serving the Irresistible Chocolate Pecan Pie Bars Recipe To Savor
This is the hardest part: waiting! You have to let these bars cool completely in the pan on a wire rack. If you try to cut them warm, you’ll just have chocolate pecan soup, and nobody wants that mess.
Once they are totally cool—and I mean totally—use that parchment overhang to gently lift the slab out. Then, and only then, slice them into 16 perfect squares. If you check out resources about making perfect caramel crumb bars, you’ll see cooling is always step one for successful bar recipes!
Expert Tips for the Perfect Irresistible Chocolate Pecan Pie Bars Recipe To Savor
You’ve got the recipe, but the *irresistible* part comes from these little insider details I’ve picked up over the years of testing this batch. These tips really elevate the final bar, trust me!
First, let’s talk about that slicing. The single best thing you can do is chill the cooled bars. Seriously, pop them in the fridge for at least an hour before you attempt to cut them. A warm slice turns into an absolute disaster, but a chilled bar cuts like butter—clean lines every time!
Also, don’t skip toasting those pecans! If you have an extra five minutes, toss them onto a small baking sheet and toast them until they smell nutty and gorgeous. This little step deepens the flavor profile immensely. I always make sure to check out the general baking tips here if I feel like my ratios are off, but for these bars, toasting is key.
One thing I learned recently to keep the filling from cracking? Don’t overbake! Pull them when the center just *barely* seems set. A little slight softness remains, and as it cools, it firms up perfectly without that dry, cracked top you sometimes see.
Storage and Make-Ahead Options for Chocolate Pecan Pie Bars
So, you made them, and you have leftovers—which honestly, I find hard to believe, but I won’t judge! These rich chocolate pecan treats store beautifully, which is great news because they actually taste even better the second day.
You want to keep them in an airtight container at room temperature. They easily last about three to four days this way, if you can keep self-control, that is! The corn syrup and the sugar really work to keep that gooey factor locked in.
If you’re making these as a make-ahead dessert for a party next week, you have a couple of options. As I mentioned earlier, the single best trick for serving them neatly is chilling them. If you want those super clean squares that look professional, bake them, let them cool completely on the counter, and then cover them tightly and put them in the fridge. Chilling overnight makes slicing incredibly easy. You know, a lot of the same rules about storing caramel-style treats apply here, so if you’re ever making caramel crumb bars, treat these pies bars the same way!
If you are planning way ahead, you can actually freeze them! Let them cool completely, slice them first (it’s easier to cut when they’re chilled), and then layer them between pieces of wax paper in a freezer-safe container. They hold up great in the freezer for about two months. When you want one, just pull it out of the freezer and let it thaw on the counter for just an hour or so!
Variations on Your Irresistible Chocolate Pecan Pie Bars Recipe To Savor
Okay, so sometimes you peek into your pantry and realize you’re missing one thing, or maybe you just want to shake things up a tiny bit! These bars are so robust that they handle small swaps really well without falling apart. It’s all about minor tweaks that give you a big payoff.
If you’re feeling bold, ditch the semi-sweet chips and go for dark chocolate instead. Wow, talk about depth of flavor! Or, if you want that amazing bakery finish, grab some flaky sea salt and sprinkle just a tiny pinch over the wet filling before it goes into the oven. It cuts through the richness perfectly.
Can’t find pecans? Go for walnuts—they bring a lovely, slightly earthier crunch. If you happen to love hazelnut flavors, you could even try using a swirl of Nutella in your filling mix instead of some of the chocolate chips, though you might want to check out my guide on Nutella crumb bars for specific ratios if you go that route!
Serving Suggestions for Chocolate Pecan Pie Bars
These bars are rich, decadent, and frankly, I think they deserve the best company! Because they are so intensely sweet and nutty, you don’t need much.
My absolute favorite way to serve them is slightly warm—just pop a cooled square in the microwave for about 10 seconds—with a giant scoop of really good vanilla bean ice cream melting right over the gooey top. If that’s too much dessert for one sitting, a strong cup of black coffee works wonders to balance the richness. You can find some great coffee pairing advice over at my friend’s place when talking about simple coffee cake recipes!
A glass of cold milk is classic, too, but honestly, ice cream transforms it into something truly spectacular.
Frequently Asked Questions About the Irresistible Chocolate Pecan Pie Bars Recipe To Savor
I know you’re going to love making these, but sometimes questions pop up when you’re elbow-deep in flour and pecans! These are the things I get asked most often when friends try my version of chocolate pecan pie bars for the first time.
Can I make this Irresistible Chocolate Pecan Pie Bars Recipe To Savor ahead of time?
Absolutely yes! That’s the beauty of dessert bars. You can bake them completely, let them cool down, and store them in an airtight container at room temperature for up to four days. They actually become even fudgier and the flavors meld together nicely overnight.
What is the best way to cut clean squares?
This is crucial if you want those Instagram-worthy edges! Remember how I stressed cooling completely? Well, take that one step further: pop those completely cooled bars into the refrigerator for at least an hour before you try slicing. Use a big, sharp knife, and wipe the blade clean between cuts. That chilling really solidifies the gooey filling so your knife glides right through without dragging everything.
Can I substitute the corn syrup in this pecan pie bar recipe?
That’s a tough one, because corn syrup is what gives classic pecan pie bars that signature stretchy, gooey texture. If you absolutely must skip it, you can try using maple syrup, but be warned: your final bars might not set up quite as firmly, and the flavor will definitely change the profile. You’ll also want to check my advice on general baking tips just to make sure your crust texture is solid if you change the binder!
Estimated Nutritional Information for Irresistible Chocolate Pecan Pie Bars Recipe To Savor
Now, I’m no nutritionist, and I certainly don’t bake with an eye towards counting macros—who has time for that when there are pecans calling your name? But I did run the numbers just so you know what you are getting into when you devour one of these glorious squares.
Keep in mind these are just estimates based on my recipe, which yields 16 big bars. If you manage to cut yours into smaller pieces, these numbers will look much better, ha! Honestly, just enjoy it!
- Serving Size: 1 bar
- Calories: Around 250
- Total Fat: 15g (with 5g saturated fat)
- Carbohydrates: 28g
- Sugar: Oh yes, about 20g
- Protein: 4g
- Cholesterol: 35mg
I always say that if you’re going to enjoy a dessert, enjoy it completely! These bars are made with real butter and rich ingredients, so they pack a punch of flavor, which means you only need one! A little disclaimer here: these values are calculated estimates using standard averages for the ingredients used. They aren’t official counts, but they give you a good ballpark idea of what’s in your delicious square!
Share Your Irresistible Chocolate Pecan Pie Bars Experience
Okay, my absolute favorite part of sharing these recipes is hearing from you! You’ve made the bars, they’re cooled (hopefully!), and you’ve taken that first, glorious bite. Now I need to know everything!
Did they turn out perfectly gooey? Did you sneak one while they were still warm? Please, do me a favor and click over to the comments section below and tell me how they went. I want to hear about your baking triumphs!
If you snapped a picture of your beautiful chocolate pecan squares—maybe drizzled with caramel or sitting next to your morning coffee—please share it! Tag me on social media so I can see your masterpieces. If you have any burning questions that I didn’t cover, pop over to my contact page, and let’s chat about it!
Happy baking, and enjoy every single sticky, crunchy, chocolatey piece!
Print
Chocolate Pecan Pie Bars
- Total Time: 55 min
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Simple recipe for rich chocolate pecan pie bars.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine the flour, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 15 minutes.
- While the crust bakes, prepare the filling. In a separate bowl, whisk together the corn syrup, eggs, and vanilla extract until smooth.
- Sprinkle the chocolate chips and chopped pecans evenly over the partially baked crust.
- Pour the egg mixture carefully over the chocolate and pecans.
- Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the filling is set.
- Let the bars cool completely in the pan on a wire rack before lifting out using the parchment overhang.
- Cut into squares before serving.
Notes
- For easier cutting, chill the cooled bars for at least one hour before slicing.
- You can toast the pecans lightly before adding them to the filling for deeper flavor.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: chocolate pecan bars, pecan pie bars, dessert bars, easy pecan recipe, chocolate dessert