Chunky Pecan Pie Bars

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 I appreciate the support!

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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 sugar

Filling:
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 pecans

1. 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).

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