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

Easy to make nut bars perfect for a snack
4.67 (3 ratings)

Ingredients

For the Crust:

  • cups (187.5 g) all-purpose flour
  • ½ cup (113.5 g) salted butter, at room temperature, (1 stick)
  • ¼ cup (55 g) packed light brown sugar

Filling:

  • 3 large eggs
  • ¾ cup (255.75 g) light corn syrup
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons salted butter, melted
  • 1 teaspoon vanilla extract
  • cups (306.25 g) coarsely chopped semisweet or bittersweet chocolate, or chocolate chunks in a bag!
  • cups (148.5 g) chopped pecans

Instructions 

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan.
  • 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.
  • 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.
  • 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).

Notes

Nutritional values are based on one bar
Calories: 263kcal, Carbohydrates: 30g, Protein: 2g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 58mg, Potassium: 119mg, Fiber: 1g, Sugar: 21g, Vitamin A: 185IU, Vitamin C: 0.1mg, Calcium: 21mg, Iron: 1.5mg

Did you make this recipe?

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