Easy Chocolate Pecan Pie Bars
Easy Chocolate Pecan Pie Bars feature a buttery shortbread crust, gooey pecan filling, and rich bittersweet chocolate. Perfect for holidays!
Equipment
- 9x13 inch baking pan
- Parchment paper
- 1 Large mixing bowl
- 1 Large Microwave-Safe Mixing Bowl
- Electric hand mixer
- Fork
- Small Bowl
- whisk
- Ladle
Ingredients
For the Crust
- 1 c Salted Butter, room-temperature
- 1 c Powdered Sugar
- 1 TBS Vanilla Extract
- 2 c All-Purpose Flour
For the Filling
- 4 TBS Unsalted Butter, melted
- ⅓ c Dark Karo Syrup
- ⅓ c Light Karo Syrup
- 1 TBS Vanilla Extract
- ½ c Dark Brown Sugar, packed
- ½ c Light Brown Sugar, packed
- ½ c Heavy Whipping Cream
- 2 Large Eggs, slightly beaten
- ½ c All-Purpose Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 2 ½ c Pecan Pieces, toasted1
Instructions
- Preheat the oven to 350°F. Fully line a 9x13 metal pan with parchment paper; set aside until ready to use.
- In a large mixing bowl, beat room-temperature salted butter and vanilla extract with an electric mixer until fluffy. Then, beat in powdered sugar until well combined. Next, add the flour and mix until a soft dough forms.
- Transfer the dough to the prepared pan and press it evenly into the bottom and about an inch up the sides. Prick all over with a fork to prevent bubbling. Bake in the 350°F preheated oven for 12 minutes. Remove the crust from the oven and allow it to cool for about 10 minutes before adding the filling.
- While the crust is baking, prepare the filling. Start by melting unsalted butter in a large microwave-safe bowl in 30-second increments until fully melted. Then, whisk in both dark and light Karo syrup and vanilla extract.
- Next, whisk in the dark and light brown sugars. Then, whisk in the heavy whipping cream and slightly beaten eggs.
- In a small bowl, stir together flour, cinnamon, and Kosher salt until combined. Then, whisk the mixture into the filling. Stir in the toasted pecan pieces and chocolate chips. Then, ladle the filling over the crust.
- Bake at 350°F for about 35 minutes, or until the center looks just set and not sloshing around. Remove from the oven and allow to cool for at least three hours before slicing into bars2.
Video
Tips/Notes
- To toast the pecan pieces, spread them in a single layer on a half sheet pan and bake in a 350°F oven for 10 minutes. Allow them to cool before adding them to the filling.
- Store the chocolate pecan pie bars in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. They also freeze very well. Once completely cooled and sliced, wrap each bar tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to two months.
Nutrition
Calories: 317kcalCarbohydrates: 33gProtein: 3gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 45mgSodium: 173mgPotassium: 87mgFiber: 1gSugar: 22gVitamin A: 394IUVitamin C: 0.2mgCalcium: 28mgIron: 1mg
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