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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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
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
Cream Cheese Chocolate Croissant Cookies
Christiane ~ Taking On Magazines says
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.
Nicole @ Three 31 says
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.
Joan Hayes says
Congratulations on the baby! Yes, you can freeze this just like you would a Pecan pie.
Nancy P.@thebittersideofsweet says
I am all about some chocolate and pecans together! These look divine!
Kayle (The Cooking Actress) says
chocolate makes all things better and I loooove how ooey and gooey these bars are!
Laura @ Lauras Baking Talent says
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 🙂
Taylor @ FoodFaithFitness says
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? 🙂
Liz says
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!!!
Anita at Hungry Couple says
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.
Jamie @ Love Bakes Good Cakes says
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 🙂
Renee says
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.
Mallory @ Because I Like Chocolate says
I cannot resist adding a recipe like this to my Christmas baking list!
Jenn@eatcakefordinner says
These sound rich and creamy and fabulous!
Susan says
I had the rich delicious pie of Chocolate Pecan, but lost the recipe. The bar sounds even better. Thank you for sharing!
Lynn says
These look amazing and I want to make them. However, could I substitute something for the corn syrup?
Cherie says
I subbed maple syrup for a gmo-free option and they turned out wonderfully. 🙂
Jen @ Jen's Favorite Cookies says
I love pecans, and chocolate + pecans is even better! These sound amazing!
Susan says
All I’m saying is yes and please and thank and oh please send me some? 🙂
Kim Beaulieu says
Is it bad that I just want to bury my face in the pan of these. Omg Joan, seriously, these are flipping amazing.
Natalie says
These are so good! The same recipe is in a Nestlé holiday cookbook I got years ago and I make them all the time.
Isabelle @ Crumb says
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.)
Lynn says
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!