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

Scale

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

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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.