Chocolate Pecan Pie Bars

Stack of chocolate pecan bars on white parchment paper.

A brown sugar shortbread crust topped with a gooey maple filling loaded with pecans and chocolate chips. Flavor and texture in every sweet and sticky bite!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 311kcal

Author Allison - Celebrating Sweets

Ingredients

Crust:

½ cup unsalted butter softened
⅓ cup light brown sugar firmly packed
1 ⅓ cups all purpose flour
¼ teaspoon salt

Filling:

6 tablespoons unsalted butter melted
¾ cup light brown sugar firmly packed
¼ cup pure maple syrup
3 tablespoons milk
1 large egg
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
1 ⅔ cups chopped pecans
⅔ cup bittersweet or semisweet chocolate chips I prefer bittersweet

Instructions

Crust:

Preheat oven to 350°F. Line an 9x9 pan with foil or parchment paper, leaving a couple inches overhang. Lightly grease the pan, set aside.
Using a hand mixer or stand mixer with the paddle attachment, 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.

Filling:

In a large bowl, whisk melted butter, brown sugar, maple syrup, milk, egg, cocoa powder, and salt. Stir in pecans and chocolate chips. Pour the filling over the crust and gently spread it around with a rubber spatula so that the liquid and solids are evenly distributed.
Return to the oven and cook for about 18-22 minutes. The mixture should be bubbling slightly around the edges. The edges will be set but the center will still be a bit jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with flaky sea salt, if desired, to add a contrast to the sweetness.

Notes

RECIPE TIPS:

Chop the pecans small, this makes the bars easier to cut and serve.

Use bittersweet or semisweet chocolate chips. I prefer bittersweet because the dark chocolate creates a nice balance with the other flavors.

Allow time for the bars to cool completely before cutting.

The cooler the bars are the more firm they will be. Serve at room temperature, or refrigerated for a handheld dessert, or heat each serving just slightly and serve with a fork (they will be gooey!).

Just like with pie, the edges will be more "well done" and the center pieces will be a bit more soft and gooey.

Serve as is or top with vanilla ice cream or whipped cream.

Recipe updated November 2022, original recipe (which included coconut), can be found HERE.

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