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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140 Responses to “Chocolate Chip-Pecan Pie Bars”

Comment Pages 1 2 3
  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

  50. Pingback: national pecan pie day | 6th House

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