Chocolate Pecan Pie Bars
Chocolate Pecan Pie Bars – a fun and delicious version of pecan pie, these bars are decadent, sweet, and incredibly easy to prepare. They’re the perfect treat for a crowd, too!
For more holiday dessert recipes, be sure to check out my Southern Sweet Potato Pie, Pecan Sandies, and Caramel Apple Cheesecake.
Do you have a favorite dessert? I do. It’s my mom’s homemade chocolate pecan pie. Whenever I get to see her (which isn’t often enough) she always makes one for me, and it just gives me that warm, fuzzy feeling of “home.”
We are separated by about 900 miles, with her back in the Georgia and me out here in Texas. Missing family is one of the hardest things about living this military life, and sometimes you just need a little piece of comfort food to ease that ache of homesickness that comes around.
This recipe is a lot like my mom’s chocolate pecan pie, and I like it because it lends well to sharing. These can be made ahead and cut into bars to take to get togethers, potlucks, bake sales, holiday dinners, etc. And they’re pretty great for just enjoying all by yourself, too.
Ingredients for Chocolate Pecan Pie Bars
- all purpose flour
- brown sugar
- salt
- unsalted butter
- eggs
- white granulated sugar
- light corn syrup
- vanilla extract
- chopped pecans
- semi sweet chocolate chips
How to Make Chocolate Pecan Pie Bars – Step by Step
Step 5: Cool
Allow to cool completely on wire rack before cutting into bars.
Tips and Notes
How to Store Chocolate Pecan Pie Bars
If you are serving these bars the same day, store in an airtight container on the counter. After that, they need to be stored in the fridge.
Do Pecan Pie Bars need to be refrigerated?
Yes, due to the use of eggs in the filling these chocolate pecan pie bars should be stored in the refrigerator for up to four days.
Can you freeze Pecan Pie?
Yes! Pecan Pie and Pecan Pie Bars can definitely be frozen. Prepare and slice the bars as directed. Cover the bars tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the chocolate pecan pie bars overnight in the refrigerator before serving.
Can these Chocolate Pecan Pie Bars be made gluten free?
Yes! In order to make these bars gluten free, you will need to swap out the flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob’s Red Mill or King Arthur Flour.
More Bar Recipes You Might Enjoy!
Recipe: Chocolate Pecan Pie Bars
Ingredients
To make the crust:
- 1 1/2 cups all purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
To make the filling:
- 3 large eggs
- 3/4 cup granulated white sugar
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter, melted
- 1 1/2 cups chopped pecans
- 1 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a 9 x 13 pan with cooking spray and set aside.
- Combine the flour, brown sugar, salt, and 1/2 cup softened butter in a medium sized bowl and beat with an electric mixer until crumbly. Press evenly into bottom of the prepared pan. Bake for 12-15 minutes.
- Meanwhile, whisk together the eggs, granulated sugar, vanilla extract, corn syrup, and 2 Tablespoons melted butter in a medium sized bowl. Fold in the pecans and chocolate chips.
- Pour the filling over the top of the warm crust. Return pan to oven and bake for 25-30 minutes, or until filling is set.
- Allow to cool completely on wire rack before cutting into bars.
Notes
- How to Store: If you are serving these bars the same day, store in an airtight container on the counter. After that, they need to be stored in the fridge.
- Do Pecan Pie Bars need to be refrigerated? Yes, due to the use of eggs in the filling these chocolate pecan pie bars should be stored in the refrigerator for up to four days.
- How to freeze: Prepare and slice the bars as directed. Cover the bars tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the chocolate pecan pie bars overnight in the refrigerator before serving.
- How to make the bars gluten free: In order to make these bars gluten free, you will need to swap out the flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob’s Red Mill or King Arthur Flour.
This is a stupidly easy recipe. I added a half cup of Heath Bar toffee chips, and over baked these (36 mins) b/c I like the texture and slightly bitter burnt taste. Big hit at Thanksgiving dinner. Will add to my repertoire.
Thank you! A quick and easy recipe to follow. These bars are also DELICIOUS. Perfect amount of chocolate/pecan ratio. Every time I make them, they are a hit
I made these for my daughter who loves pecan chocolate chip pie. I decided to make these and take them to her for Thanksgiving. We had so much food, I put them in the freezer there and left them. It is now the end of February, and she texted me a few days ago to tell me that she loved them. I got a text today saying she was eating her last bar and was uncertain as to whether she could live without them. So yes, I am making more and shipping them to her.
These chocolate pecan bars came out amazing! My husband loves pecan desserts and he was so happy to try these!
As soon as I saw the picture I felt like I could taste these. They look amazing!
Yum, I would eat so many of these. What a tasty looking dessert!
I love chocolate pecan pie, and bake one for holiday dinners. I am having a New Year’s Eve party and made these for the dessert.
I always toast/brown my pecan halves before putting in the filling. Put pecans on a baking tray and roast at 400 degrees for 3-4 minutes, turn/move around with your spatula then roast another 2 -3 minutes. Don’t overbrown. I always buy my pecans at Costco, and freeze what I don’t use. My family had a taste of these for dessert the day before the party, and loved them!
So so delicious. I used dark corn syrup and liked the depth of the molasses. They are best fresh the same day. In the fridge overnight the bottom got quite soggy on the bottom but the flavor was still exquisite. Thank you for the recipe.
Hi Sara, so glad you enjoyed it! I’d recommend keeping your pie stored covered on the counter top instead of in the fridge. I keep mine on the counter for up to three days with no issues.
Excellent recipe. I did use salted butter, but that just gave a hint of salt – kind of like a salted caramel flavor.
These are rich, indulgent, and delectable. The texture is crunchy, soft, chewy, and gooey all at the same time, and the flavor is sweet, salt, rich chocolate and nutty pecans all at once. Absolutely worth the cost of using so many pricy ingredients.
There are a number of suggestions to add salt. How much would you recommend and when should it be added?
1/2 teaspoon with the crust ingredients would be my recommendation.
ADD SALT! Meant to add salt per someone’s previous review but forgot. The bars are good but I agree the filling really does need a bit of salt- I probably would have started with 1/4 tsp? Without it, the taste is flat – the salt would really make these 5-star. Still a great recipe, so thank you!
These were a hit at our Thanksgiving gathering. My son gave them a ’10’. He did not even miss having Chocolate Pecan Pie from Cracker Barrel. WIll make them again soon. Sharing the recipe with friends asap.