Chocolate Pecan Pie Bars
These yummy Chocolate Pecan Pie Bars have been around for years, but they never get old. They have a rich, buttery crust that’s topped with a nut and chocolate filling that tastes just like pecan pie! Talk about a crowd pleaser…they’ll be a hit wherever you take them!
Chocolate Pecan Pie Bars
I love that they are simple to put together, and won’t take all day to make. They’re fancy enough to take to a party, but also perfect for adding to kids’ lunches too. Have I told you how GOOD they are? The pecans get all roasty, toasty and crunchy, the chocolate all melty, and paired with the buttery, shortbread crust, the result is nothing short of fabulous. I love the combination of chocolate and pecans…it’s one of my very favorites.
Best of all, they’re easy to make. In just under an hour, you can have the most delectable dessert come out of your oven, and they are irresistible! My family loves them, and they’re always a hit wherever I take them. They can be casual or even a little bit fancy if you need them to. I like using Ghirardelli milk chocolate chips…the big ones. But you can use semi-sweet or dark–whatever you like best. Or even a mixture of both!
They’re perfect for taking to a party or gathering, packaging up for a gift, or serving in your home.
Chocolate Pecan Pie BarsPIN RECIPE PRINT RECIPE
- 1 1/2 c. flour
- 1/2 c. butter
- 1/4 c. packed brown sugar
- 3 large eggs
- 3/4 c. corn syrup
- 3/4 c. sugar
- 2 T. butter, melted
- 1 tsp. vanilla
- 1 3/4 c. chocolate chips or chocolate chunks
- 1 1/2 c. pecans, chopped
- Preheat oven to 350 degrees, and grease a 9×13 baking dish. To make the crust, mix together the flour, butter, and brown sugar until crumbly. Press into your prepared baking dish and bake for 12-15 minutes, or until lightly browned. For the filling, beat the eggs, then add the corn syrup, sugar, butter, and vanilla with a wire whisk. Stir in the chocolate chips or chocolate chunks and the pecans. Pour over the crust and bake for 25-30 minutes, or until set. Cool completely, then refrigerate for about an hour before cutting into bars.
Kierste Wade is a published author, blogger, and mom to six. With more than 20 years DIY and project experience, she has been sharing ideas on her blog since 2009. Focusing on simple and doable projects, she loves to share attainable ideas for all things home, holidays, and family. Kierste has been featured on Better Homes and Gardens, HGTV, American Farmhouse Magazine (print and online) Taste of Home, Country Living, and more.