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15 Jul
Chunky Pecan Pie Bars
Posted as Brownies and Bar Cookies
Although I haven’t made these bars in a long time, they hold a special place in my heart. They were the very first thing I ever baked on my own. Sure, I had helped my mom make Christmas cookies when I was young, but I began baking on my own sometime in high school with this very recipe. These bars showed up at a family party and I just loved them, so my grandma gave me the recipe so I could make them whenever I wanted. They quickly became my “signature” and were for a long time – I would take them to work potlucks, family parties, and anywhere else I could think to lug them. And so, the baker in me was born!
These bars are a breeze to throw together and don’t require much in the way of equipment or time. You can easily mix together the crust ingredients with a fork, a pastry blender, or your fingers – just make sure you get the mixture to a crumbly texture. The bars need to cool completely before you cut them or the filling and chocolate will smear and run a bit. Serve these at cool room temperature.
Love how easy bar recipes are? Check out these popular recipes:
Seven-Layer Bars
Chocolate Chip Cookie-Topped Brownies
Coconut Chocolate Chunk Blondies
Strawberry Pretzel Squares
Reminder: You can cast one vote per day until July 31st for my Bananas Foster Banana Bread in the Best Banana Bread Challenge at MixingBowl. Please head on over if you deem the recipe worthy 
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Chunky Pecan Pie Bars
For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugarFilling:
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).
That is the devil food… but still the best one! Well done!
I always have a hard time waiting for things to cool. I want to taste them right out of the oven. They look great!
Yum! Those look moist and delish!
Oh my, this looks like a keeper. especially for the Holidays…we are saving it. Thanks, s
Yum! I always need easy dessert recipes because in my cooking group we alternate each course and i freak out when it’s my turn for dessert because I just suck so bad at baking!
This look great! We have family coming in this weekend. Guess what they are getting
These look very much like I expect from pecan pie but in the bar form. Do you find them easier, more difficult or the same level of preparation as making a pie?
Hi TammyJo – I would classify these as easier than making a pie, given that you are making the pie crust from scratch. If it is a pre-made pie crust you’re using, then I would give these a similar level of preparation. Hope that helps!
Pecan Pie is one of my favorites, and we hardly ever have it! But these look so easy, that I have no excuse, do I? Thanks for sharing your recipe!
Elle – nope, no excuse
They look awesome! I can’t wait to make them for a family event!
Too good to be true!
So easy and delicious!I cant wait to make them!I’d sure love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!
These look incredible. Have you tried the Pecan Pie Bars from the Pastry Queen cookbook? Strangely enough, they have coconut in them, but you don’t taste coconut. You just taste yumminess!
BigSis – I have not tried the Pastry Queen’s pecan pie bars yet – that book is on my wish list, but I’ve been seeing a lot of her stuff lately, so I think I need to buy it ASAP! Thanks for the nudge
Aww, your first bar cookie – they look delicious
These are the ones I made for years as my speciality: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=10082
And they inspired my BakeOff recipe!
They look amazing–almost too good to eat, however, they will taste even better than they look I am sure, hope you had fun!
Oh yeah! These looks amazing. These would go so well with a cup of tea.
These bars look absolutely amazing! This recipe is definitely going on my to-do list!
Yumm this looks soo good
Great to see what got you baking all this awesome stuff!
I think I will be making these very soon! Thanks so much!
guff, Hubby would love these!
http://www.alovefornewrecipes.blogspot.com
Do you think I could use agave as a substitute for corn syrup in this recipe?
These bars look divine; actually picture perfect.
You have wonderful recipes but I have to make this one tomorrow. It looks delicious and I want something delicious.
CONGRATS for the Top 9 on Foodbuzz
Thank you Mathilde!
Those bars look so good!
Those look amazing! Beautiful photography. I hope you dont mind, I linked this post on my blog…they just looked so good. If you do mind, just shoot me an email, and I’ll remove it.
Did you ever think to add 1/8 tsp of cayenne? Just gives a great recipe a little twist.
Spice Miser
Contemporary Confections – I did a little research on substituting agave for corn syrup and found that you can indeed substitute, but that it should be used in a 1:2 ratio to the corn syrup. Since the recipe calls for 3/4 cup of corn syrup, I would recommend using about 1/3 cup agave in its place. The notes I read said that the other liquids in the recipe should be increased by about 1/3 cup. However, there are no other liquids in this recipe. The corn syrup helps to bind the “filling” in this recipe, so using less agave may cause it to be a bit drier, but I can’t be totally sure. Since I have never made the substitution I can’t guarantee how it will turn out, but would love for you to let me know if you try it!
Hi Sara – No problem at all, thank you for featuring me on your blog!
I could eat those right now! Thanks for sharing.
Hello, I intend to make these delicious looking bars. WOuld like to know when measuring the corn syrup, do you use the liquid measuring cup or the dry ings measuring cup?
Hi Anne,
I actually weigh all of my baking ingredients, but I would suggest using the liquid measuring cup for corn syrup. I hope you enjoy the pecan bars!
I tried the recipe with 1/3 cup of agave nectar and the corn syrup was not missed. Thanks for the recipe, they were NUM!!! Wish I hadn’t found them since they’re so addicting
These bars are pretty sensational. I included them as a dessert option for Thanksgiving this year and they were a total hit! Thanks for the recipe. Keep them coming!
When I Googled pecan bars the Google blurb for this recipe says that “strangely enough there is cocoanut it it but you can’t taste the cocoanut.” I do NOT see that there is coconut in this at all ~~ STRANGE!
Hi Kim,
I’m not sure what blurb you saw, but when I Google this recipe, the blurb that shows up is the beginning of the recipe starting with the ingredients for the crust.