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.
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Ingredients
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1/2 cup cold butter, cubed
- 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
Need more Holiday ideas? Check out these amazing recipes from some of my friends as part of the Holiday Food party.
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I think you can judge the goodness of a bar cookie by how many crumbs are left. If fingers are used to pick up the very last one, you’ve got a winner on your hands. This sounds JUST like that. They look delicious.
WOW, what a genius idea!!!! Can this be prepared ahead of time and put in the freezer? I’m currently 37 weeks pregnant and would LOVE to have some sweet, tasty treats for the medical staff at the hospital but I don’t know EXACTLY when Baby K’s going to arrive! It could be tomorrow, next week, or a month from now.
Congratulations on the baby! Yes, you can freeze this just like you would a Pecan pie.
I am all about some chocolate and pecans together! These look divine!
chocolate makes all things better and I loooove how ooey and gooey these bars are!
These look delicious. I would trade them for pecan pie any day. We tried a different stuffing at thanksgiving and it didn’t go well 🙂
I love these mostly because they have pecans and chocolate, and that right there is good stuff. But, I also love that they are in bars as opposed to a pie. Because they are smaller it means that I can eat more…right? 🙂
Yeah, we have the same meal year after year. And I’m so disappointed that i’m the only one who loves pecan pie. But I’m going o have to bake a batch of these for some girlfriends…they are totally irresistible!!!
I can make a few changes here and there but, stuffing and apple pie are a must. People would get up and leave! Pecan pie isn’t one of our traditions but I’m always looking for “second” dessert ideas and I love making bars. Keeping this in mind.
So delish! I love Pecan Pie, but my family has a take it or leave it attitude! I’ve pinned these – maybe this will change their minds 🙂
The first time I had a chocolate chip pecan pie was way back in the late 80’s. Ever since then I’ve been searching for a good recipe and thanks to you I believe my search is over.
I cannot resist adding a recipe like this to my Christmas baking list!
These sound rich and creamy and fabulous!
I had the rich delicious pie of Chocolate Pecan, but lost the recipe. The bar sounds even better. Thank you for sharing!
These look amazing and I want to make them. However, could I substitute something for the corn syrup?
I subbed maple syrup for a gmo-free option and they turned out wonderfully. 🙂
I love pecans, and chocolate + pecans is even better! These sound amazing!
All I’m saying is yes and please and thank and oh please send me some? 🙂
Is it bad that I just want to bury my face in the pan of these. Omg Joan, seriously, these are flipping amazing.
These are so good! The same recipe is in a Nestlé holiday cookbook I got years ago and I make them all the time.
Chocolate and pecan pie, all together in one bite-sized bar? Yes, please!
(And yes, I know these aren’t technically bite-sized, but believe me… I could and would cram a whole one into my mouth at once, which therefore makes them totally bite-sized as far as I’m concerned.)
I made these today for Christmas. Yes, we had to taste test them. It was a hit. However, I used honey instead of corn syrup. Now, in the freezer the rest is going until it’s time to take them out. Thank you!
oh my goodness chocolate and pecan together….my favorite!
When I make pecan pie, it’s always chocolate but I’ve never made the bars…….can’t wait to do it!
I can’t eat semi-sweet chocolate chips or dark chocolate. Would I need to adjust the sugar if I used milk chocolate chips?
Milk chocolate chips will work just fine as a substitution, it’s all a taste preference on what type chocolate you use.
Perfect for a a Christmas craving. PInned to that board.
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.
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.
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.
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!,
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!
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!
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!
Thank you! I will make it really soon! I love pecans 🙂 Take care!