🍬 Chocolate Pecan Pie Bars
Serves 12–16 | Prep: 15 min | Bake: 25–30 min | Chill: 2+ hrs | Total: ~3 hrs
🛒 Ingredients
For the Chocolate Crust:
1 cup (120g) all-purpose flour
½ cup (40g) unsweetened cocoa powder
¼ tsp salt
½ cup (1 stick / 113g) unsalted butter, cold and cubed
¼ cup (50g) granulated sugar
1 large egg yolk (helps bind the crust)
💡 Pro Tip: This is a shortbread-style crust — mix until it comes together like dough.
For the Pecan Filling:
¾ cup (150g) brown sugar, packed
¼ cup (60ml) maple syrup or corn syrup
¼ cup (60ml) heavy cream or half-and-half
½ cup (1 stick / 113g) unsalted butter
2 large eggs
1 tsp vanilla extract
1 tbsp bourbon (optional) – Adds depth and warmth
1 cup (100g) chopped pecans
Pinch of salt
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 350°F (175°C).
Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.
2️⃣ Make the Chocolate Crust
In a food processor or bowl, mix flour, cocoa powder, and salt.
Add cold butter and pulse or cut in until crumbly.
Mix in sugar and egg yolk until dough forms.
Press firmly and evenly into the bottom of the prepared pan.
Bake 10 minutes until set. Remove from oven — leave heat on.
3️⃣ Make the Pecan Filling
In a saucepan over medium heat, combine:
Brown sugar
Maple/corn syrup
Heavy cream
Butter
Stir constantly until butter melts and mixture is smooth (~3–4 mins). Do not boil.
Remove from heat and let cool 2 minutes.
Whisk in eggs, vanilla, bourbon (if using), and pinch of salt.
Stir in chopped pecans.
4️⃣ Pour & Bake
Pour warm filling over the pre-baked chocolate crust.
Return to oven and bake 25–30 minutes, until filling is puffed at edges and slightly jiggly in center (it will set as it cools).
5️⃣ Chill Until Firm
Cool completely on a wire rack.
Refrigerate at least 2 hours (preferably overnight) — this ensures clean slices and gooey texture.
6️⃣ Slice & Serve
Use parchment overhang to lift slab out.
Warm a sharp knife under hot water, wipe dry, and slice into bars.
Optional: Drizzle with melted chocolate or sprinkle with sea salt.
🍽️ Serving Idea: Pair with vanilla ice cream or whipped cream for ultimate indulgence.
🌰 Variations & Pro Hacks
🌱 Gluten-Free? Swap flour for GF 1:1 blend — works perfectly
🍫 Extra Chocolate? Sprinkle chocolate chips into the crust before baking
🍯 Maple Lover’s Dream: Use all maple syrup for a deeper, earthy flavor
🧊 Make-Ahead Magic: Keep refrigerated up to 4 days or freeze for 3 months — thaw in fridge
🎁 Gift It! Cut into small squares, wrap in cellophane, and tie with ribbon — instant holiday joy
🚫 Avoid Sogginess: Don’t skip chilling — it sets the filling and prevents runny bars!
🧠 Why These Are Better Than Pie
Thinner, chewier layers = more surface area per bite
Chocolate crust adds richness without overpowering
Easier to serve — no messy pie slices
More consistent texture — no undercooked centers or cracked tops
It’s the same soul-warming flavor, upgraded for modern life.
❤️ Final Thought: Sometimes, the Best Things Come in Squares
These Chocolate Pecan Pie Bars aren’t trying to replace the original — they’re here to celebrate it in a fun, fudgy, shareable way.
They’re the kind of dessert that earns compliments before the last serving is gone. The one someone asks for the recipe mid-bite.
So whether it’s Thanksgiving, a Tuesday night, or “I deserve something sweet” energy…
Fire up the oven, toast those pecans, and let the kitchen fill with the scent of chocolate and caramel.
Because happiness?
It’s often found in a gooey, chocolatey bar. 😋