Growing up, my Nana made the most incredible homemade pecan pie using freshly shucked pecans that my Papa would gather from the trees in their yard. There was something special about watching him carefully crack each pecan while sitting on their back porch, and the smell of Nana’s pie baking in the oven is a memory I’ll always cherish. These chocolate pecan bars are my modern twist on her classic recipe, adding rich chocolate to that beloved combination of buttery crust and gooey pecan filling.
While nothing will be as good as her pecan pie, these chocolate pecan bars are a close second. If you enjoy our pumpkin pie dessert bars or mini puff pastry apple pies, you will love this classic holiday dessert. Whether hosting a holiday family gathering or bringing a dish to share, these bars are easier to make than traditional pie but just as delicious.
Key Ingredients and Substitutions
These chocolate pecan bars combine pantry staples and a few essential ingredients to create their irresistible flavor and texture.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Cold Butter: We use cold butter cut into small pieces for a perfectly flaky crust. When it hits the hot oven, the cold butter creates steam pockets, resulting in that delicate, crisp texture we want. We use melted butter to help make that classic gooey texture for the filling.
- Pecans: It’s not pecan pie without pecans. We used local Texas pecans. Choose fresh, high-quality pecans and roughly chop them – you want pieces large enough to get that satisfying crunch. If you have time, toasting them brings out an even richer, nuttier flavor.
- Chocolate Chips: Semi-sweet chocolate chips provide the perfect balance of sweetness while complementing the pecans. Dark chocolate chips can be substituted for a less sweet version, or milk chocolate chips for an extra-sweet treat.
- Corn Syrup: Light corn syrup helps create that classic pecan pie texture we all love. While dark corn syrup can be used for a more robust flavor, avoid omitting it entirely, as it prevents the sugar from crystallizing and helps achieve that perfect gooey center.
- Eggs: Room-temperature eggs ensure the filling bakes evenly. They also provide structure while maintaining the soft, custard-like texture that makes these bars irresistible.
- Brown Sugar:Â We use light brown sugar, but dark brown sugar works beautifully for a deeper molasses flavor.
- Vanilla Extract: Pure vanilla extract enhances the chocolate and pecan flavors. For a twist, a splash of bourbon can be added to the vanilla.
How to Make Chocolate Pecan Pie Bars
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: For the cleanest cuts, refrigerate the bars for at least 1 hour, then use a sharp knife dipped in hot water that is wiped clean between each slice.
1. Prepare the Pan: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving enough overhang on the sides for easy removal. You can lightly grease the parchment paper for extra protection against sticking.
2. Make the Shortbread Crust: In a food processor, pulse the cold butter pieces, flour, sugar, and salt until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these create that perfect flaky texture. Press the mixture firmly and evenly into your prepared pan. Bake the crust for 15 minutes or until it’s lightly golden around the edges. A pre-baked crust ensures it won’t get soggy once you add the filling. Let it cool for 5 minutes while you prepare the filling.
3. Mix the Filling: In a large bowl, whisk the eggs, then mix in the corn syrup, melted butter, vanilla, brown sugar, and salt. Fold in the chopped pecans and chocolate chips, making sure they’re evenly distributed throughout the filling. Â
4. Bake the Bars: Pour the filling over the warm crust, spreading it into an even layer. Return to the oven and bake for 25-30 minutes. The filling should be set around the edges but still have a slight jiggle in the center -it will continue to set as it cools. Remove from the oven and let cool completely before cutting about 2 hours.
Make-Ahead and Storage
Make-Ahead: These chocolate pecan bars can be made up to 3 days in advance. Store them in an airtight container with parchment paper between layers until ready to serve.
How to Store: Store your bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze them for up to 3 months wrapped well in plastic wrap and stored in a freezer-safe container. If freezing, layer with parchment paper between layers of bars.
How to Reheat: Individual bars can be warmed in the microwave for 10-15 seconds for that fresh-from-the-oven gooey center.
Recipe Tips and Notes
- Keep your butter cold. For the flakiest crust, keep your butter cold until it goes into the food processor.
- Don’t overwork the crust. Process just until the mixture resembles coarse crumbs to ensure a tender, flaky result.
- Pre-toast your pecans. A quick toast in a 350°F oven for 8-10 minutes intensifies their flavor dramatically.
- Watch the baking time carefully. The filling should be set around the edges but still have a slight jiggle in the center.
- Cool completely before cutting. This ensures clean slices and prevents the filling from oozing.
- Line your pan. Parchment paper with overhang makes removing and cutting the bars much easier.
- Use chopped pecans. Rough chopping the pecans (rather than using whole ones) makes cutting the bars easier.
- Add flaky salt. A light sprinkle of flaky sea salt on top of the warm bars enhances both the chocolate flavor and creates the perfect sweet-salty balance.
Frequently Asked Questions
While corn syrup helps create the perfect texture, you can substitute honey or maple syrup. This will slightly change the flavor and consistency.
This usually happens if the crust is too warm when adding the filling. Make sure to let it cool slightly first.
Yes! While pecans are traditional, walnuts or a mixture of nuts work well too.
The filling should be set around the edges but still slightly jiggly in the center. It will continue to set as it cools.
More Dessert Recipes to Try
Looking for more decadent dessert recipes? Try these other favorites
- Mini Puff Pastry Apple Pies – These are the perfect bite-sized twist on classic apple pie. Flaky, buttery, and filled with sweet homemade apple pie filling, they’re ideal for a quick dessert or special treat.Â
- Cherry Puff Pastry Turnovers – Buttery, flaky, and filled with homemade cherry pie filling, these turnovers are perfect for breakfast or dessert. They’re easy to whip up using just a handful of ingredients, delivering a delicious homemade treat that’s better than store-bought.
- Pumpkin Pie Dessert Bars – These bars feature a spiced gingersnap crust that adds a delicious twist to the traditional pumpkin pie. With all the classic fall flavors you love and an easy-to-serve format, they are perfect for holiday gatherings and potlucks.
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Chocolate Pecan Pie Bars
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Equipment
- Baking Pan (9×13)
- Large Bowl
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cut into ¼ inch pieces
- â…“ cup granulated sugar
- ¼ teaspoon kosher salt
Chocolate Pecan Pie Filling
- 4 large eggs
- 1 cup light corn syrup
- 1 cup brown sugar, packed firmly
- â…“ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups pecans, roughly chopped
- 1 cup semi-sweet chocolate chips
- 1 teaspoon bourbon, optional
- flaky salt for finishing, optional
Instructions
Shortbread Crust
- Preheat the oven to 350℉.
- Line a 9×13 baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray with non-stick cooking spray.
- In a food processor, combine flour, cold butter pieces, sugar, and salt.
- Pulse until mixture becomes crumbly and just starts to come together (similar to pie crust texture).
- Press the mixture evenly into the prepared pan.
- Bake for 13-15 minutes or until very lightly golden brown. Remove from oven.
Chocolate Pecan Pie
- In a large bowl, whisk the eggs until well beaten.
- Add corn syrup, brown sugar, melted butter, vanilla extract, salt, and bourbon (optional). Whisk until well combined.
- Stir in chopped pecans and chocolate chips until evenly distributed.
- Pour filling over the warm crust. Bake for 25-30 minutes or until the filling is set and lightly browned on top. The center should still be slightly jiggly but not liquid (it will continue to set as it cools).
- Immediately after removing from the oven, sprinkle lightly with flaky sea salt (optional).
- Cool completely at room temperature (at least 2 hours). For the cleanest cuts, refrigerate for 1 hour before cutting into bars.
- Grab the excess parchment and lift the slab out of the pan and onto a cutting board. Cut into 2-inch square bars. Serve at room temperature.