Chocolate Pecan Pie Bars

These rich and fudgy bars taste just like a pecan pie, but in a portable bar form. If your house is anything like mine during the holidays there are two desserts that are always guaranteed to show up-pumpkin pie and pecan pie. The only thing that could make a pecan pie better is adding chocolate! That is exactly what I did with these pecan pie bars.

Toasted pecans, chocolate chips, bourbon, and brown sugar combine to create a quick, easy and delicious dessert. The bourbon accents the pecan bars flavor, so feel free to add more if you want a more boozy taste. If you do not want to use bourbon in the filling, substitute it with 1 teaspoon of pure vanilla extract.

Chocolate Pecan Pie Bars

Yield: 24 bars


For the Crust:
1 cup unbleached all-purpose flour
1/3 cup packed light brown sugar
1/4 cup toasted pecans, chopped coarse
1 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons cold unsalted butter, cut into ½-inch pieces
For the Pecan Filling:

1/2 cup packed light brown sugar
1/3 cup light corn syrup
4 tablespoons unsalted butter (½ stick), melted
1 tablespoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups toasted pecans, chopped coarse
1 cup semi sweet chocolate chips


Adjust oven rack to middle position and heat oven to 350 degrees. Spread the pecans (2 1/4 cups) onto a baking sheet and place in preheated oven 6-8 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
For the crust: Spray 9-inch square baking pan with nonstick cooking spray. Put a long piece of parchment paper in the bottom of the pan pushing it into corners and letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Fit second sheet of parchment paper in pan in same manner, perpendicular to first sheet. Spray sheets with nonstick cooking spray.
Place flour, brown sugar, pecans, salt, and baking powder in food processor. Process mixture until it resembles coarse cornmeal, about five 1-second pulses. Add butter and pulse until mixture resembles sand, about eight 1-second pulses. Pat mixture evenly into prepared pan and bake until crust is light brown and springs back when touched, about 20 minutes.
For the pecan filling: Combine 2 cups of pecans and chocolate chips in a small bowl; set aside.
While crust bakes, whisk together brown sugar, melted butter, corn syrup, bourbon, vanilla, and salt in a medium bowl until just combined. Add egg and whisk until incorporated.
Pour filling on top of hot crust and sprinkle the pecans and chocolate chips evenly over top. Bake until top is brown and cracks start to form across surface, 22 to 25 minutes. Cool on wire rack for 1 hour. Remove bars from pan using parchment handles and transfer to cutting board. Cut into bars that measure 1½ inches by 2¼ inches.

Source: adapted from Baking Illustrated


One Year Ago: Honey Cornbread Muffins 

17 Responses to “Chocolate Pecan Pie Bars”

  1. #
    Tammi Delancy — November 21, 2011 @ 10:28 am

    Sounds and looks yummy. Thank you for sharing I printed this up so i can try it maybe the Christmas Holiday!

  2. #
    ChgoJohn — November 21, 2011 @ 10:31 am

    As much as I love a good chocolate-pecan pie, sometimes a piece is just too big for me and I’ll pass on it. Making bars instead of pie, however, would be perfect. What a great idea!

  3. #
    Rufus' Food and Spirits Guide — November 21, 2011 @ 10:54 am

    I was already on board and then I saw bourbon!

  4. #
    Erin — November 21, 2011 @ 11:20 am

    Oh yummy! I have also never made pecan pie. Actually I don’t know if I have ever had pecan pie in any form. But I bet it’s great!

  5. #
    munchinwithmunchkin — November 21, 2011 @ 11:54 am

    These look so good! Chocolate, portable pecan pie?! You are a woman after my heart.

  6. #
    The Food Hunter — November 21, 2011 @ 2:33 pm


  7. #
    livingth3sw33tlife — November 21, 2011 @ 2:55 pm

    DREAMY!! Pecan Pie is a favourite, but sometimes it can get really messy and gooey – – what a great solution and the addition of chocolate .. we have a winner 🙂

  8. #
    alisueonthemove — November 21, 2011 @ 5:07 pm

    Reblogged this on alisueonthemove and commented:
    This is 100% what I will be making tonight if not tomorrow when i get home from work!!! My last cookie try was okay but I need something more Thanksgiving this week. We aren’t going to do anything for Thanksgiving but a little reminder wouldn’t hurt 🙂

  9. #
    The Teenage Taste — November 21, 2011 @ 5:50 pm

    Mmmmmm! What perfect timing for you to post this recipe – they’d be the perfect Thanksgiving dessert! 🙂

  10. #
    zolemia — November 21, 2011 @ 6:54 pm

    I look forward to making this for sure!

  11. #
    AliMoonGoddess — November 21, 2011 @ 8:33 pm

    These look SOOO good I almost want to lick the screen.

  12. #
    The Café Sucré Farine — November 22, 2011 @ 6:13 am

    These are quite astonishing! What a great treat with a cup of tea or coffee!

  13. #
    jennknee — November 22, 2011 @ 10:43 am

    S i g h!!! I love your blog 🙂 🙂

  14. #
    Krista {Budget Gourmet Mom} — November 30, 2011 @ 9:40 pm

    Oh my! Those look divine!

  15. #
    Baker Street — December 1, 2011 @ 12:43 am

    Absolutely scrumptious! Love this recipe. 🙂

  16. #
    Rachel @ Baked by Rachel — December 1, 2011 @ 8:47 am

    Those are loaded!! Awesome recipe for the fall 🙂

  17. #
    Kate — December 1, 2011 @ 11:44 am

    I could eat a pan of these…..

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