Description
These Chocolate Pecan Pie Bars capture all the rich, gooey, nutty goodness of a traditional pecan pie, but with the added decadence of chocolate, all on top of a buttery shortbread crust. The filling is a rich, chewy, honey-caramel loaded with toasted pecans and melty chocolate chips. Finished with a sprinkle of flaky sea salt, these bars are a perfect harmony of sweet, salty, and nutty flavors, making them a fuss-free alternative to a holiday pie.
Ingredients
For The Crust
½ cup (113.5 g) salted butter, room temperature
⅓ cup (73.33 g) brown sugar
1¼ cups (170 g) all-purpose flour
¼ teaspoon (0.25 teaspoon) salt
For The Chocolate Pecan Topping
4 tablespoon salted butter
⅓ cup (73.33 g) brown sugar
3 tablespoon honey
1 tablespoon heavy cream
¼ teaspoon (0.25 teaspoon) salt
1 teaspoon vanilla
1¼ cups (120 g) pecans
½ cup (90 g) chocolate chips
flaked salt for topping
Instructions
Make and Bake the Crust:
Preheat your oven to 375°F (190°C) and line an 8-inch square pan with parchment paper. In a mixer, beat the butter and ⅓ cup of brown sugar until fluffy. Add the flour and salt and mix until crumbly. Press the dough firmly into the bottom of the pan and bake for 12-14 minutes until lightly golden. Set aside and lower the oven to 325°F (163°C).
Prepare the Pecan Topping:
In a medium saucepan, combine 4 tablespoons of butter, ⅓ cup of brown sugar, honey, heavy cream, and ¼ teaspoon of salt. Stir over medium heat until it gently boils, then simmer for exactly 1 minute, stirring constantly.
Combine and Bake Again:
Remove the saucepan from the heat and stir in the vanilla and pecans, followed by the chocolate chips. Pour the topping evenly over the cooled crust.
Final Bake and Cool:
Bake at 325°F (163°C) for 15-18 minutes, until the filling is bubbly around the edges. As soon as it comes out of the oven, sprinkle with flaky sea salt. Let the bars cool completely in the pan before cutting.
Notes
Don’t Cut When Warm:
It is essential to let the bars cool completely to room temperature before slicing. The gooey caramel filling needs time to set, and cutting them warm will result in a delicious but messy puddle.
Use a Parchment Sling:
Line your baking pan with parchment paper, leaving some overhang on the sides as “handles.” This allows you to easily lift the entire slab out of the pan for much cleaner slicing.
Double the Recipe:
You can easily double this recipe and bake it in a 9×13-inch pan. You may need to add a few extra minutes to the baking times, so just keep an eye on it.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 311
- Sugar: 22g
- Sodium: 120mg
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chocolate pecan pie bars, pecan pie bars, shortbread crust, gooey caramel, holiday dessert, easy bars