Preheat oven to 350 degrees F. Grease a 9 x 13 pan with cooking spray and set aside.
Combine the flour, brown sugar, 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.
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.