Chocolate Pecan Pie Bars – A brown sugar shortbread crust topped with a gooey maple filling loaded with pecans, shredded coconut, and chocolate chips. Flavor and texture in every sweet and sticky bite!
I figured you might be busy assembling your Thanksgiving menu, so I wanted to stop in and remind you that these Chocolate Pecan Pie Bars need to be on your table. These are one of my absolute favorite desserts.
This here is the most delicious way to get your pecan pie fix. Imagine the best pecan pie you’ve ever tasted, then add chocolate chips and shredded coconut. These ingredients were made to be together!
Pecan pie elevated to level AMAZING. Crunchy, gooey and sweet perfection.
I managed to make a recipe resembling pecan pie without corn syrup! These bars gets their sticky sweetness from a combo of brown sugar and pure maple syrup, which add so much flavor.
In my opinion (pecan pie purists should stop reading now), these bars are way better than traditional pecan pie.
There’s no crust to roll out, and the base is a quick shortbread crust which is pressed into and 8×8 pan. The crust is filled with chocolate chips, shredded coconut, and chopped pecans, which are all suspended in a thick brown sugar and maple syrup mixture. Phenomenal flavor and texture in every bite!
I’ll be making these for Thanksgiving, and approximately one million more times between now and then. Promise me you’ll do the same.
More Thanksgiving recipes
- Chocolate Pecan Pie
- Sweet Potato Souffle
- Sweet Potato Casserole
- Apple Cider Cranberry Sauce
- Pumpkin Pie Bars
- Maple Pecan Pie
Chocolate Coconut Pecan Pie Bars
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar, firmly packed
- 1 ⅓ cups all purpose flour
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ⅔ cup brown sugar
- ¼ cup pure maple syrup
- 2 tablespoons milk
- 1 large egg
- 1 ½ cups chopped pecans
- ½ cup bittersweet or semisweet chocolate chips, I prefer bittersweet
- ½ cup sweetened shredded coconut
- sea salt, optional
- Preheat oven to 350°F. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
- Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
- In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
- Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.