Chocolate Chip-Pecan Pie Bars
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.
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.
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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.
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
Ingredients
For the Crust:
- 1½ 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
- 1¾ cups (306.25 g) coarsely chopped semisweet or bittersweet chocolate, or chocolate chunks in a bag!
- 1½ 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
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Did you ever think to add 1/8 tsp of cayenne? Just gives a great recipe a little twist.
Spice Miser
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.
Those bars look so good!
Thank you Mathilde! :)
CONGRATS for the Top 9 on Foodbuzz
You have wonderful recipes but I have to make this one tomorrow. It looks delicious and I want something delicious.
These bars look divine; actually picture perfect.
Do you think I could use agave as a substitute for corn syrup in this recipe?
guff, Hubby would love these!
http://www.alovefornewrecipes.blogspot.com
I think I will be making these very soon! Thanks so much!
Yumm this looks soo good :) Great to see what got you baking all this awesome stuff!
These bars look absolutely amazing! This recipe is definitely going on my to-do list!
Oh yeah! These looks amazing. These would go so well with a cup of tea.
They look amazing–almost too good to eat, however, they will taste even better than they look I am sure, hope you had fun!
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!
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 :)
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!
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!
Too good to be true!
They look awesome! I can’t wait to make them for a family event! :D
Elle – nope, no excuse :)
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!
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! :)
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?
This look great! We have family coming in this weekend. Guess what they are getting :)
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!
Oh my, this looks like a keeper. especially for the Holidays…we are saving it. Thanks, s
Yum! Those look moist and delish!
I always have a hard time waiting for things to cool. I want to taste them right out of the oven. They look great!
That is the devil food… but still the best one! Well done!