These chocolate pecan pie bars are a simpler, more delicious take on a classic! Full of deep flavors like browned butter, chocolate, and bourbon, these pecan pie bars are not only simple to make but great for feeding a crowd!
Is there anything better than a slice of pecan pie on a holiday? I know, I know, there’s a big debate on pumpkin versus apple versus pecan pie, but I’m not here to settle that. I’m just here to speak my truth and that, plain and simple, is that pecan pie is gooey, sticky, nutty, dessert heaven. Now, I would never presume that a “re-do” of the age-old favorite is necessary. However, as a baker and mother of two littles, I’d be remiss if I didn’t 1) put my own delicious spin on pecan pie and 2) make it a simple, easy-to-make recipe. Enter my 9×13” pan, browned butter, chocolate chips, and bourbon (if you like bourbon).
Baking in a 9×13” pan, in my opinion, is a way of saying, “Pull up a seat and grab a plate! The more the merrier.” And when it comes to holiday baking, there’s always more room at the table. That’s one thing I love about these chocolate pecan pie bars- there’s plenty to share. And let’s talk about what exactly we’re sharing in these pecan pie bars, because honestly, it’s worth talking about. First, you prepare an easy, buttery, brown-sugar shortbread crust to serve as the base of your bars. Once that’s baked and cooled a bit, you have time to mix up the pecan pie filling, which is packed with all the richest, deepest of flavors. Browned butter, brown sugar, cinnamon, bourbon, all the warm and cozy flavors. Sprinkle some chocolate chips over the slightly cooled crust, pour over the pecan pie filling mixture, and toss that pan in the oven until your whole house smells like Mrs. Claus’ kitchen. So simple, so delicious, and certainly feeds a crowd.
My late grandmother, “JuJu” as we called her, used to make the most delicious pecan pie. I remember watching the pecans float to the top of the pie as she poured the Karo syrup into the pie crust shell. I thought it was magical, how she made all those pecans float to the top like that. When I make these chocolate pecan pie bars, I can hear her saying, “Now Molly Kathryn, what was so wrong with my pecan pie recipe that you had to go and make your own?” And of course, I’d say there was absolutely nothing wrong with Juju’s pecan pie recipe, because there isn’t. It was delicious. But what I remember more than the taste of her pecan pie is watching those pecans float effortlessly to the top, thinking she knew just what she was doing. While I do hope that my children one day grab this very recipe for my chocolate pecan pie bars to prepare for their own holiday gatherings, I more so hope that they remember making these with me. And that they also love a 9×13” baking pan for the sole purpose of sharing what they’ve made.
I hope you make these chocolate pecan pie bars, I hope you love them, and I hope you share them with lots of people who also love them. Happy baking, friends!
What you’ll need to make these pecan pie bars:
Butter, brown sugar, flour and kosher salt for the shortbread crust.
Butter: Using browned butter in these pecan pie bars adds richness and a deep, richer, nuttier flavor.
Light corn syrup: For sweetness and texture. Corn syrup prevents crystallization of sugars, which ensures a silky, smooth filling that isn’t grainy.
Brown sugar: Brown sugar adds sweetness, rich flavor, and moisture.
Eggs: For binding and structure.
Vanilla: For added flavor.
Bourbon: The bourbon is optional, but adds a little extra “oomph” and pairs really well with the chocolate and pecans.
Kosher salt: For balance.
Ground cinnamon: A touch of warm spice makes these extra cozy and flavorful!
Pecans: Because we can’t have pecan pie bars without pecans!
Chocolate chips: Because everything is better with chocolate. Adding chocolate chips makes these bars extra decadent and gooey. I use semisweet chips, but dark chocolate chips would be great too!
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What kind of pan should I use? I recommend using a metal 9×13″ baking pan for this recipe. Metal conducts heat better than glass and will ultimately give you a better, more even bake. But if a glass 9×13″ dish is what you have, then you can definitely use that! Because glass doesn’t conduct heat as well, keep in mind you will likely need to increase the bake time for both the shortbread crust and the pecan pie filling.
Do I have to use bourbon? Nope! The bourbon is optional. You can either leave it out entirely or replace it with something else- coffee or another warm booze like brandy or rum.
A few notes before you bake:
A few tips on cutting gooey pecan pie bars into neat squares:
1) If you have a little extra time, I recommend letting the bars cool to room temperature and then place the pan in the fridge for 30 minutes to an hour before cutting into squares. Chilling the bars allows the filling to completely set, which makes for easier cutting and cleaner lines!
2) If you don’t have the extra time, you can skip chilling the bars in the fridge before cutting. Simply let them cool completely in the pan before cutting into bars.
3) Whether you chill the bars or simply let them cool to room temperature, I like to remove them from the pan using the parchment paper lining before cutting to avoid scratching my pan. But that part is up to you!
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Chocolate Pecan Pie Bars
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 55 minutes
- Yield: 24 bars 1x
- Category: Bars and One-Tin Bakes
- Method: Baking
- Cuisine: Dessert
Description
These chocolate pecan pie bars are a simpler, more delicious take on a classic! Full of deep flavors like browned butter, chocolate, and bourbon, these pecan pie bars are not only simple to make but great for feeding a crowd!
Ingredients
For the shortbread crust:
- 113 gm (1/2 cup) unsalted butter, softened
- 160 gm (2/3 cup, firmly packed) light brown sugar
- 188 gm (1 1/2 cups, spoon and leveled) all-purpose flour
- 1/8 teaspoon kosher salt
For the pecan pie filling:
- 56 gm (1/4 cup) unsalted butter
- 240 gm (1 cup) light corn syrup
- 240 gm (1 cup, firmly packed) light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon, optional
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 280 gm (2 1/2 cups) pecans, roughly chopped
- 220 gm (1 cup) semisweet or dark chocolate chips
Instructions
To make the shortbread crust:
- Preheat the oven to 350°F. Lightly spray a 9×13″ metal baking pan with nonstick spray and line the bottom and sides of the pan with parchment or aluminum foil.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, flour and kosher salt on medium speed until combined and crumbly. The dough will look dry, but it should hold together when you press it between your fingers. Pour the dough into the prepared pan and press evenly into the bottom of the pan and 1/2″ up along all sides.
- Bake for 15 to 18 minutes, until lightly browned. Set aside to cool slightly.
To make the pecan pie filling:
- First, brown the butter and set aside to cool slightly (*see my notes below for instructions on how to brown butter).
- In a large bowl, add the browned butter, light corn syrup, brown sugar, eggs, vanilla, bourbon (if using), kosher salt, and ground cinnamon and whisk to combine. Add in the chopped pecans and stir until all the pecans are evenly coated.
- Sprinkle the chocolate chips evenly over the surface of the shortbread crust. Next, pour the pecan pie filling over the chocolate chips and spread into an even layer. Bake for 35 to 40 minutes, until the pecan pie filling is set. Allow to cool completely before removing from the pan and slicing into bars. For even easier slicing, I like to place the pan in the fridge for an hour or so before cutting into bars.
Notes
*How to brown butter: Place the butter in a small stainless steel saucepan set over medium-low heat. Allow the butter to melt and come to a boil, stirring constantly. As you continue to stir, you’ll hear the butter begin to make a crackling noise. Eventually, the crackling noise will subside and a foamy layer will surface to the top. Continue to stir constantly and watch the liquid butter underneath the foam go from yellow, to tan, to caramel-colored; the butter will become fragrant. Once you’ve reached this stage, pour the butter into a heatproof bowl, being sure to get all the brown bits from the bottom of the pan.
Storage: Keep leftovers in the refrigerator in an airtight container.
