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Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars

These chocolate pecan pie bars are a delicious take on pecan pie, the holiday favorite. A brown sugar shortbread crust is topped with toasted pecans, dark chocolate, and chocolate infused pecan pie filling. Dessert bars are baked until the filling is set, and then chilled to finish the dish. Served warm.
Prep Time 15 mins
Cook Time 1 hr
Chilling Time 4 hrs
Total Time 5 hrs 15 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Shortbread Crust:

  • 113 grams unsalted butter (1/2 cup OR 1 stick), softened
  • 50 grams granulated sugar (1/4 cup)
  • 35 grams light brown sugar (3 tablespoons)
  • 4 grams vanilla bean paste or extract (3/4 teaspoon)
  • 3 grams fine sea salt (1/2 teaspoon)
  • 128 grams all-purpose flour (1 cup)

Chocolate Pecan Pie Filling:

  • 200 grams pecan halves (2 cups)
  • 56 grams unsalted butter (1/4 cup OR 1/2 stick), melted
  • 60 grams chopped dark chocolate (1/3 cup)
  • 130 grams light brown sugar (2/3 cup)
  • 120 grams light corn syrup (1/2 cup)
  • 150 grams egg (3 large), beaten
  • 30 grams black coffee (2 tablespoons)
  • 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
  • 2 grams fine sea salt (1/4 teaspoon)
  • 120 grams roughly chopped dark chocolate (2/3 cup)

Instructions
 

Shortbread Crust:

  • Preheat oven to 350 degrees F. Line the bottom and two opposite sides of an 8-inch square pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the dessert bars out of the pan.
  • Add unsalted butter to stand mixer. Beat on medium for 3 minutes.
  • Add granulated sugar and light brown sugar to stand mixer. Beat on medium for 3 minutes. Scrape down bowl if necessary.
  • Add vanilla bean paste and fine sea salt. Beat on low for a few seconds to incorporate.
  • Remove bowl from stand mixer. Add all-purpose flour to sugar mixture. Fold in with large spatula. Do not over mix.
  • Transfer to prepared baking pan. Carefully spread shortbread dough evenly across bottom and into corners with a small offset spatula.
  • Bake 12 minutes in preheated oven. Remove baking pan from oven and cool on wire rack.

Chocolate Pecan Pie Filling:

  • Arrange pecan halves on cookie sheet in single layer. Toast for 4 to 5 minutes at 350 degrees F. Remove pecans from oven. Roughly chop lightly toasted pecans. Set aside.
  • Add unsalted butter and 60 grams chopped dark chocolate to small saucepan. Melt butter and chocolate over low heat while stirring frequently.
  • Add light brown sugar to saucepan and cook on low heat for 1 minute, stirring constantly.
  • Remove saucepan from heat. Stir in light corn syrup until mixture is smooth and corn syrup is fully incorporated.
  • Add eggs, black coffee, vanilla bean paste, and salt to saucepan. Stir until all are incorporated and mixture is smooth.
  • Sprinkle toasted pecan pieces and 120 grams chopped dark chocolate over cooled shortbread crust.
  • Pour pecan pie filling mixture over pecan pieces and chocolate. Spread evenly with small offset spatula.
  • Bake 50 minutes. Remove baking pan from oven and cool on wire rack to room temperature. Chill 4 hours in refrigerator.
  • Run a paring knife around edges of baking pan, Tilt pan slightly and use parchment paper to lift and slide dessert bars onto flat surface. Cut into individual bars.
  • Store in airtight container for several days.
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