Chocolate Chip-Pecan Pie Bars

Chocolate Chip-Pecan Pie Bars - Perfectly portable Thanksgiving dessert! | browneydbaker.com

These pecan bars were the very first thing that I ever baked on my own. Like, EVER. Sure, I helped my mom make Christmas cookies when I was a kid, but I began baking on my own in high school with this very recipe. These bars showed up at a family party and given my affinity for pecan pie, it’s no surprise that I was totally and completely enamored with them. My grandma gave me the recipe and I found myself making them quite frequently. They quickly became my “signature” and were for a long time – I would take them to work potlucks, family parties, and anywhere else I thought people could use a little something sweet.

Chocolate Chip-Pecan Pie Bars - Perfectly portable Thanksgiving dessert! | browneydbaker.com

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. I actually prefer these chilled in the refrigerator, but you can keep and serve them at room temperature if you’d like.

Ironically, I never made these bars around Thanksgiving, but it goes without saying that they are the perfect portable Thanksgiving dessert. They’re a great alternative for a full-blown pie, and you could easily omit the chocolate and add more pecans if you’d like. Although, I do think the combination of chocolate and pecans is something extra-special.

Chocolate Chip-Pecan Pie Bars - Perfectly portable Thanksgiving dessert! | browneydbaker.com

Do you remember the first thing you learned how to bake all on your own?

One year ago: Sweet Potato Scones with Maple Cream Glaze
Two years ago: Salted Caramel Apple Cheesecake Pie
Four years ago: Pecan Pie
Five years ago: Lebkuchen

Chunky Pecan Pie Bars

Yield: 24 bars

Prep Time: 15 minutes

Cook Time: 25 to 30 minutes

Total Time: 45 minutes

Ingredients:

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

Directions:

1. Preheat oven to 350°F. Grease a 9x13-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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132 Responses to “Chocolate Chip-Pecan Pie Bars”

Comment Pages 1 2
  1. Mathilde's Cuisine on July 15, 2009 at 10:17 am

    That is the devil food… but still the best one! Well done!

    Reply

  2. Maria on July 15, 2009 at 10:20 am

    I always have a hard time waiting for things to cool. I want to taste them right out of the oven. They look great!

    Reply

  3. marguerite on July 15, 2009 at 10:29 am

    Yum! Those look moist and delish!

    Reply

  4. s. stockwell on July 15, 2009 at 10:41 am

    Oh my, this looks like a keeper. especially for the Holidays…we are saving it. Thanks, s

    Reply

  5. Michele on July 15, 2009 at 10:49 am

    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!

    Reply

  6. akmoni on July 15, 2009 at 11:21 am

    This look great! We have family coming in this weekend. Guess what they are getting :)

    Reply

  7. TammyJo Eckhart, PhD on July 15, 2009 at 11:22 am

    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?

    Reply

  8. Michelle on July 15, 2009 at 11:47 am

    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! :)

    Reply

  9. Elle on July 15, 2009 at 12:10 pm

    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!

    Reply

  10. Michelle on July 15, 2009 at 12:17 pm

    Elle – nope, no excuse :)

    Reply

  11. Erin Brooks on July 15, 2009 at 1:14 pm

    They look awesome! I can’t wait to make them for a family event! :D

    Reply

  12. sherri on July 15, 2009 at 1:15 pm

    Too good to be true!

    Reply

  13. Alisa@Foodista on July 15, 2009 at 1:47 pm

    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!

    Reply

  14. BigSis on July 15, 2009 at 2:28 pm

    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!

    Reply

  15. Michelle on July 15, 2009 at 3:02 pm

    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 :)

    Reply

  16. Kerstin on July 15, 2009 at 4:46 pm

    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!

    Reply

  17. Kati on July 15, 2009 at 11:09 pm

    They look amazing–almost too good to eat, however, they will taste even better than they look I am sure, hope you had fun!

    Reply

  18. Cookin' Canuck on July 15, 2009 at 11:26 pm

    Oh yeah! These looks amazing. These would go so well with a cup of tea.

    Reply

  19. Tonya on July 16, 2009 at 1:04 am

    These bars look absolutely amazing! This recipe is definitely going on my to-do list!

    Reply

  20. Avanika (Yumsilicious Bakes) on July 16, 2009 at 7:22 am

    Yumm this looks soo good :) Great to see what got you baking all this awesome stuff!

    Reply

  21. Katie on July 16, 2009 at 7:57 am

    I think I will be making these very soon! Thanks so much!

    Reply

  22. Pam on July 16, 2009 at 8:03 am
  23. Contemporary Confections on July 16, 2009 at 12:36 pm

    Do you think I could use agave as a substitute for corn syrup in this recipe?

    Reply

  24. Eliana on July 16, 2009 at 2:18 pm

    These bars look divine; actually picture perfect.

    Reply

  25. Chaya on July 17, 2009 at 1:53 am

    You have wonderful recipes but I have to make this one tomorrow. It looks delicious and I want something delicious.

    Reply

  26. Mathilde's Cuisine on July 17, 2009 at 6:38 am

    CONGRATS for the Top 9 on Foodbuzz

    Reply

  27. Michelle on July 17, 2009 at 7:57 am

    Thank you Mathilde! :)

    Reply

  28. Kevin on July 17, 2009 at 9:14 pm

    Those bars look so good!

    Reply

  29. Sara on July 18, 2009 at 2:35 pm

    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.

    Reply

  30. Spice Miser on July 19, 2009 at 12:08 pm

    Did you ever think to add 1/8 tsp of cayenne? Just gives a great recipe a little twist.
    Spice Miser

    Reply

  31. Michelle on July 20, 2009 at 9:55 pm

    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!

    Reply

  32. Michelle on July 20, 2009 at 10:00 pm

    Hi Sara – No problem at all, thank you for featuring me on your blog! :)

    Reply

  33. Desiree@Foodista on July 30, 2009 at 9:39 pm

    I could eat those right now! Thanks for sharing.

    Reply

  34. anne on November 18, 2009 at 12:05 am

    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?

    Reply

  35. Michelle on November 22, 2009 at 10:53 pm

    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!

    Reply

  36. Lisa on November 23, 2009 at 1:39 am

    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

    Reply

  37. Juanita on November 27, 2009 at 5:49 pm

    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!

    Reply

  38. Kim on January 3, 2010 at 9:07 am

    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!

    Reply

  39. Michelle on January 4, 2010 at 1:07 am

    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.

    Reply

  40. Nikki (Pennies on a Platter) on July 13, 2010 at 4:46 pm

    Yum! I love pecan pie, and especially in the form of a bar! Delish!

    Reply

  41. Tracy on July 16, 2010 at 12:13 pm

    These look wonderful! Makes me wish I could eat pecans!

    Reply

  42. Jen @ How To: Simplify on July 16, 2010 at 3:19 pm

    Wow, these look absolutely delicious!

    Reply

  43. Cookin' Canuck on July 19, 2010 at 11:51 pm

    What a fun way to enjoy pecan pie without the hassle of making a pie crust!

    Reply

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  46. Amanda on December 12, 2010 at 9:28 am

    I have a Christmas potluck at my work this week and couldn’t decide what dessert I wanted to bring. Thank you for solving that dilemma for me. Pecan Pie is such a traditional dessert and these bars will be something a little different that I think everyone will enjoy!

    Reply

  47. Shay Sronce on December 15, 2010 at 8:56 pm

    I am needing a recipe to make for my brother as a gift…I want to use this one b/c he LOVES pecan pie but I will be shipping it to him from nc to fl…I need to know if these can be shipped without having to be refrigerated and how long they will last…

    Reply

    • Michelle on December 16th, 2010 at 3:16 pm

      Hi Shay, Yes, these can be shipped without refrigeration (I store them at room temperature in the house). I would say they last a good 3 to 5 days, maybe a couple days longer.

      Reply

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  49. Carolyn on May 11, 2011 at 1:55 pm

    These are in the oven right now…..looks like I will be using many of your recipes. i have also shared them on FB.

    Reply

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  52. Naomi on August 26, 2011 at 2:48 pm

    I made these yesterday and they are insanely delicious! I love your site and your recipes. I even bought a scale to weigh my dry ingredients (would love to know how to convert cups to grams/ounces) and I would LOVE more of your bar recipes if you have more?! I love making bar desserts, so delicious and easy! Actually, I made your coconut and chocolate blondies yesterday. I think I’m going to make something else this weekend, I can’t get enough of your recipes! I take them to the trainers at the gym that I go to and they eat them in minutes :)

    Reply

  53. Ally on September 13, 2011 at 10:10 am

    I adapted this amazing recipe & posted the results on my blog. Huge success!
    xo
    http://allykayler.blogspot.com/2011/09/48.html

    Reply

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  56. Melanie on December 10, 2011 at 6:10 pm

    These look sinful! I will be making them to take to work for our Christmas party!

    Reply

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  59. NRS on February 21, 2012 at 5:24 pm

    Michelle, what brand of chocolate do you like to use for these?

    Reply

    • Michelle on February 21st, 2012 at 10:55 pm

      I know that Nestle makes a “chocolate chunks” product that I’ve used in the past, but lately I’ve been rough-chopping Ghiradelli baking bars. I think they taste much better!

      Reply

      • NRS on February 22nd, 2012 at 7:25 pm

        Thanks! And sorry for additional questions but do you like ghirardelli semi-sweet or ghirardelli bittersweet for these? Finally, do you use unsalted butter or salted? (I see no additional salt in the recipe so wasn’t sure.)

        Reply

        • Michelle on February 22nd, 2012 at 7:47 pm

          You’re welcome! For these I like the semi-sweet. As for the butter, you can use salted butter and no additional salt, or you can use unsalted and add a 1/4 teaspoon of salt, whichever you have on hand.

          Reply

  60. NRS on March 9, 2012 at 5:01 pm

    Michelle, am finally going to make these this weekend. Do you use dark corn syrup or light? Thanks so much!!! Can’t tell you how much I love your blog!

    Reply

    • Michelle on March 10th, 2012 at 2:44 pm

      For this recipe, I use light corn syrup. Enjoy the bars!

      Reply

  61. Diane on March 30, 2012 at 10:53 pm

    These are so delicious! Everybody in my office loved them. One question: the filling was a little too liquidy. Did I not cook it long enough? It seemed set when I took it out of the oven. (I followed the recipe exactly.)

    Reply

    • Michelle on March 31st, 2012 at 11:14 pm

      Hi Diane, It sounds like they either weren’t cooked long enough or weren’t allowed enough time to set before cutting into them. If your house is a little warm or humid it may have affected them setting up. I would pop them in the refrigerator next time to ensure that they set. Also, I always recommend using an oven thermometer to ensure the oven temperature is correct. You could have had them in there for the correct amount of time, but if the oven temperature was off it won’t matter.

      Reply

  62. Fenerodine on July 10, 2012 at 10:34 am

    Hi, I’m from Europe and corn syrup isn’t widely available here, neither is agave nectar (I’ve never seen it before). Would any sweet syrup work? There’s Lyle’s golden syrup or the Dutch rietsuikerstroop which is a bit like light molasses I guess. Also, how do you determine if the filling is set?

    Reply

    • Melanee on February 26th, 2014 at 8:43 am

      I grew up in Canada and definitely know Lyle’s Golden Syrup — would very much work in replacement. It is a bit thinner (as I remember) so you might want to add a tablespoon of flour in with the filling to tighten it.

      Reply

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  64. Savannah on August 11, 2012 at 11:50 pm

    HOLY CRAP these were amazing/now my new favorite recipe. I plan on adding some (1 cup) pumpkin to them next time I bake them (ahem probably this week!) because pumpkin pecan pie is my fav!

    PS – my experience: I love chocolate, so I also put chunks of a broken chocolate bar on top of the bars before baking – which honestly was a mistake! These bars are so rich and chocolatey already that the extra chocolate was too much and I lost the good ole pecan pie taste. Stick to the recipe peeps!

    Reply

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  70. Mallory on November 24, 2012 at 12:52 pm

    these were good, but there was definitely too much chocolate in them (if that’s possible). All I could really taste was chocolate, if I had used maybe half I think these would be much better. However my mom was all over them and they were really tasty nevertheless.

    Reply

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  73. YDH on April 23, 2013 at 7:41 am

    Hi Michelle,
    I’ve made these and they were awesome, thank you!! Do you think this recipe could be used to make a pie instead of bars? It’s just so much simpler to me and requires less dirty pots ;)

    Reply

    • Michelle on April 23rd, 2013 at 12:04 pm

      I have never tried to use this filling for a pie, but if you do it, I’d love to hear how it turns out!

      Reply

  74. Linda on April 26, 2013 at 12:12 pm

    Just what I’m looking for to bring to a Kentucky Derby party. If I add two or three tablespoons of bourbon in Derby tradition, should I decrease the corn syrup accordingly?

    Reply

    • Michelle on April 26th, 2013 at 12:41 pm

      Hi Linda, I think you could add the bourbon without adjusting anything else in the recipe. I would not decrease the corn syrup.

      Reply

  75. CookinCanuck on May 25, 2013 at 4:41 pm

    Hi Michelle,
    These look perfect for a long weekend, when I have no time to make a real pie crust! Can the chocolate be omitted? (I hope you were sitting down when you read that!)
    Thanks a lot…best of luck moving in to your new house.

    Reply

    • CookinCanuck on May 26th, 2013 at 9:11 am

      Sorry for another question…I’m just curious as to why you use granulated sugar instead of brown sugar.

      Reply

      • Michelle on May 27th, 2013 at 12:46 pm

        It’s an old recipe from my grandma that I always loved, so I just rolled with what she did :)

        Reply

    • Michelle on May 27th, 2013 at 12:46 pm

      Haha! Yes, you can omit :)

      Reply

  76. Connie on September 8, 2013 at 1:21 pm

    Just made these, look delicious, but haven’t tried yet! Thanks!!!! Love that they are so easy!!!

    Reply

    • Connie on September 20th, 2013 at 8:03 am

      These were a huge hit, especially with my pecan pie loving friend!

      Reply

  77. TY on October 4, 2013 at 11:20 am

    If I want to leave out the chocolate chunks in the recipe…can I?
    Will that change the consistency of the bars?
    Do I need to sub the chocolate with more pecans or something else? Thx!

    Reply

    • Michelle on October 4th, 2013 at 5:04 pm

      You can omit the chocolate without a problem. You can add more pecans if you’d like.

      Reply

      • jD' on November 8th, 2013 at 2:43 pm

        About how many more pecans would you add? I also want to try these without chocolate.

        Reply

        • Michelle on November 11th, 2013 at 10:20 am

          As much more as you’d like. You can replace all of the chocolate amount, or less, just depends on how many pecans you want to include!

          Reply

          • jD' on November 11th, 2013 at 12:35 pm

            Awesome thanks! My husband volunteers at a prison rehabilitation program in Texas where we live and I make the guys “treats” once a month. I’ve made several of your recipes so far and they love them.

            Reply

  78. Lori Moss on October 24, 2013 at 1:29 pm

    Would it be ok to use white chocolate chips instead? Also I think they might be better with more pecans and less chocolate. As long as the total amount of chocolate and nuts is the same as the recipe, does the ratio matter? Thanks!

    Reply

    • Michelle on October 25th, 2013 at 2:53 pm

      Absolutely! Just substitute the white chips for the chocolate chunks.

      Reply

      • Melanee on February 26th, 2014 at 8:49 am

        As to Chocolate requests, just a note: people with IBS generally love chocolate but it does NOT love them. IT triggers horrible responses in the gut. I’m sure that I’m not the only person out there who loves LOVES chocolate but the price I pay is too high to have it. Very sad. Anyway, thought you would want to know that for the very many of us who struggle with IBS.

        Reply

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  81. Emily van Kampen on November 13, 2014 at 2:08 am

    I should be focussing on baking cookies now, as I have a cookie swap coming up, but I couldn’t ignore this recipe. It looks so delicious and yet easy to bake. Love it! (But I will save it for later, when the cookies are finished)

    Reply

  82. Felicia Levinson on November 13, 2014 at 8:01 am

    These look great! I love your recipe for pecan pie. In fact, I’m actually going to make it today! My family is very excited!!

    Reply

  83. Sophia on November 13, 2014 at 8:33 am

    Since this is a pressed crust, I may try this with the Gluten Free flour blend I found. I’ve been trying to think of a Thanksgiving dessert I will actually be able to eat! Thanks!

    Reply

  84. Susanna Harlow on November 13, 2014 at 8:52 am

    I don’t even like pecan pie, but those look yummy enough to try! :) The first thing I ever baked all on my own were M&M cookies when I was 11. I didn’t understand the difference between self-rising flour and all-purpose flour at the time, so I used self-rising flour in the recipe along with salt & baking soda. Needless to say, the cookies spread across the entire sheet as one giant, thin cookie and were super, super salty! :D

    Reply

  85. Charlotte @ Drop Dead Bread on November 13, 2014 at 9:14 am

    These look so good, I’m drooling. Does anyone know a good UK replacement for corn syrup?

    Reply

  86. Erin | The Law Student's Wife on November 13, 2014 at 9:16 am

    These are like pecan pie, to-go! Dangerous in the best possible way :)

    Reply

  87. Ramona @ The Merchant Baker on November 13, 2014 at 11:24 am

    I’ve made pecan pie bars before, wasn’t in love with the recipe…this one looks really good; the balance of nuts to filling to crust to chocolate looks perfect!

    Reply

  88. Angela on November 13, 2014 at 11:47 am

    Yum, definitely making these this weekend as dessert after I make your Sausage/Mozzerela/ Basil stuffed peppers which have become a signature dish of mine. You have completely changed my view of baking and cooking and have helped me become quite the chef this past year- I was keeping your site a secret but so many people have asked where I came up with my dishes that I finally shared- thanks for all of your wonderful recipes! You are my hero!!

    Reply

  89. Jan on November 13, 2014 at 12:03 pm

    These look wonderful! I love pecan pie and going to make these bars this weekend!

    Reply

  90. Andy on November 13, 2014 at 12:19 pm

    Those look really delish! Have you ever encountered anything remotely close from an artisanal producer so we can, well buy them and eat them when we’re too lazy to make them…like me! :)

    Reply

  91. Christina @ The Beautiful Balance on November 13, 2014 at 12:50 pm

    I love that this is the first thing you ever baked! Such a simple and awesome recipe. Pecan and chocolate is such a dynamite combination!

    Reply

  92. Love CompassionateLee on November 13, 2014 at 1:24 pm

    I love dessert and I am so glad this recipe is easily assembled! Brownies were the first thing I ever learned to bake. Happy Thursday, Michelle :)

    Reply

  93. Jennifer @ Show Me the Yummy on November 13, 2014 at 2:18 pm

    Yummmm! My first recipe was either banana bread or my mom’s brownies, I can’t remember which was first!

    Reply

  94. Lynne on November 13, 2014 at 4:08 pm

    First thing I baked? Hmm, I think it was chocolate marble squares.

    Reply

  95. Sandy on November 13, 2014 at 4:48 pm

    Have you used both light and dark corn syrup and if so, which one do you prefer? I’m leaning towards light, but that’s only because it’s what is in my pantry!

    Reply

    • Michelle on November 16th, 2014 at 2:06 pm

      Hi Sandy, No, I’ve only used light corn syrup in these.

      Reply

  96. Emily on November 13, 2014 at 6:07 pm

    My first baking was jam tarts with home made pie crust at about 9 years old. I became the family “crust” person after that and didn’t do pie fillings until I was out on my own.

    Reply

  97. Rebecca @ Hello Creative Blog on November 13, 2014 at 8:24 pm

    Looks super yummy! I love pecan pie flavored things, but not really a huge fan of actual pecan pie (odd, I know)…add a little chocolate? Yes!

    Reply

  98. Annamaria @ Bakewell Junction on November 13, 2014 at 11:47 pm

    Michelle,
    These bars look amazing. I will definitely give them a try.
    Annamaria

    Reply

  99. Katherine on November 14, 2014 at 3:10 pm

    As much as I love chocolate, I don’t think I would be as interested in including it here. Do you think the recipe will still work out fine without the chocolate chunks?

    Reply

    • Michelle on November 16th, 2014 at 2:05 pm

      Hi Katerine, Yes, but I would increase the pecans to make up the difference.

      Reply

  100. ida on November 15, 2014 at 12:45 am

    Made them today and they were a real hit. I shared with my mailman and my neighbors too and the consensus was unanimous-they have been added to my holiday and all year baking list!!

    Reply

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