A buttery shortbread-style crust topped with a cocoa pecan filling sweetened with brown sugar and light corn syrup. Makes about 16 bars.
These bars bring the familiar flavor of chocolate pecan pie to a hand-held square: a tender crust topped with a cocoa, corn syrup, and pecan filling.
Helpful Tips
- Press the crust about 1 inch up the sides of the pan to hold the filling.
- After the first bake, press the warm crust into the corners with the back of a spoon.
- Cool the bars fully before slicing so the pecan filling can set.
THE RECIPE
Chocolate Pecan Pie Bars
Prep20 min
Bake35–37 min
TotalAbout 1 hr 45 min
YieldAbout 16 bars
Ingredients
Instructions
- Heat the oven to 350°F (175°C).
- Stir together the flour and 2 tablespoons brown sugar in a large bowl. Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Press the mixture onto the bottom and about 1 inch up the sides of an ungreased 9-inch square baking pan.
- Bake for 10 to 12 minutes, or until set. Remove from the oven. With the back of a spoon, lightly press the crust into the corners and against the sides of the pan. Meanwhile, lightly beat the eggs, corn syrup, remaining 1/2 cup brown sugar, cocoa, melted butter, vanilla, and salt in a medium bowl. Stir in the pecans. Pour the mixture over the warm crust and return the pan to the oven.
- Bake for about 25 minutes, or until the pecan filling is set. Cool completely in the pan on a wire rack, then cut into bars.
Frequently Asked Questions
How do I know when the filling is set?
Bake until the pecan filling no longer looks loose in the center, about 25 minutes after adding it to the crust.
Do I need to grease the pan?
The recipe specifies an ungreased 9-inch square pan for the crust.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.