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Gooey Chocolate Pecan Pie Bars-your favorite pecan pie loaded with semi-sweet chocolate and made into a bar for easy eating!
Do you make pecan pie every year? Do you ever feel the need to change things up but know that if you do, you might never be forgiven?
Some things are just tradition. You have to have them. Like Turkey or ham for Thanksgiving. Or a green bean casserole (for the record, we have never had one of those.) What if you changed up the stuffing recipe, would there be rioting at your house?
Let me tell you, here, we need to stay close to the same thing every year. The key word is close. We have added to our menu but the classics are always there. Stuffing, mashed potatoes, sweet potato casserole. Of course turkey and gravy.
I did try to change up the green beans with broccoli. it didn’t go over very well. I’ll keep the green beans at Christmas to make it up to everyone.
Now when it comes to dessert, I have a little more freedom but Pecan Pie is still expected. So I made individual Pecan Pies and I made these Chocolate Pecan Pie Bars. My Pecan Pie was good as usual but these bars. Oh my, these bars were amazing. Sweet, gooey, just like a pecan pie but with the semi sweet chocolate.. you can see for yourself.
Fingers were licked, not a crumb left on a plate. Yes, these bars just may replace the pie altogether next year.
Connect with Chocolate Chocolate and More!
Chocolate Pecan Pie Bars
Ingredients
for the crust
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1/2 cup cold butter, cubed
for the filling
- 2 eggs
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1 teaspoon flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 full cup pecan halves
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Using a pastry blender, combine flour, brown sugar and cubed better until it resembles a cornmeal (this can also be done in a food processor.)
- Press crust mixture into an ungreased 9x13 pan. Bake in a preheated 350 degree oven for 10 minutes.
- While crust is baking, beat together eggs, corn syrup, sugar, flour, salt, vanilla and melted butter. Stir in pecans.
- Remove crust from oven and spread chocolate chips evenly over warm crust. Spread filling over chocolate chips.
- Cover with foil and return to oven. Bake for 15 minutes, remove foil and bake for an additional 30 minutes. Remove from oven and let cool before serving.
Notes
recipe source ChocolateChocolateandmore.com
Did you make this recipe?
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Need more Holiday ideas? Check out these amazing recipes from some of my friends as part of the Holiday Food party.
And if you still need more
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Chocolate Kahlua Pound Cake
Cream Cheese Chocolate Croissant Cookies
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About Grace
When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...
Reader Interactions
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Comments
oh my goodness chocolate and pecan together….my favorite!
Reply
Kitchen Kelli says
When I make pecan pie, it’s always chocolate but I’ve never made the bars…….can’t wait to do it!
Reply
Alice says
I can’t eat semi-sweet chocolate chips or dark chocolate. Would I need to adjust the sugar if I used milk chocolate chips?
Reply
Joan Hayes says
Milk chocolate chips will work just fine as a substitution, it’s all a taste preference on what type chocolate you use.
Suzanne Holt says
Perfect for a a Christmas craving. PInned to that board.
Reply
Geraldine says
My son and I were so looking forward to trying these.
We’re disappointed…the crust just isn’t good. I’m guessing there’s not enough sugar in the crust. It has a flat, floury taste.
We are big pecan pie lovers and more so with chocolate. However, this recipe wasn’t the answer.Reply
gail says
I agree with the post above in that I was really looking forward to these bars and was disappointed. I agree that the crust is dry and floury (in fact, I even used the good King Arthur flour for them). Possibly, there should be a be a bit more butter, a little salt and more sugar in the crust. They’re very dry. For people going to make these, I would also recommend more pecans.
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Sue M. says
I will have to agree with the previous two posters in that I thought the crust was pretty floury tasting. However my husband, who’s favorite cookies are shortbread, thought it was fine. I thought the filling was excellent but would add a bit more butter and sugar to the crust ingredients if I made it again, for my own tastes at least.
Reply
Guns says
I just made these and followed the directions exactly, except I did not have a pastry blender, used forks to blend the crust. So I also squeezed in an upper body workout Ito boot. They are delicious, as good as they look! Will make these again. Thanks for sharing!,
Reply
Joan Hayes says
Forks also work. I love that we can get a little exercise in with our baking. Takes some of the guilt away when you go for a second bar, knowing your already had your workout!
Eva says
Hi there!
That pie looks DELICIOUSSSSS !
I really need to try tit out but i have a question?
Can i use sth else instead of the corn syrop?
Thank you in advance!Reply
Joan Hayes says
Thank you Eva! Yes, you could use honey, Lyle’s Golden Syrup (found in the British section of most grocery stores’ International aisle), or you could use molasses. Enjoy!
Eva says
Thank you! I will make it really soon! I love pecans 🙂 Take care!
Gloeia says
Love your chice of recipes. Please keep m making your lovely, tastey entries. i love to bake/cook but am not able to get out to the market myself, so when others shop for you, you don’t get to do that impulse
shopping that I so love to do, but miss so much. enjoy your day. G. NeversReply
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