These Chocolate Pecan Pie Bars cannot be beat. They’re ooey, gooey, crunchy, chocolatey, and they stay fresh for weeks! Pecan pie lovers especially need to try this epic treat.
I take zero credit for this perfect recipe. This gem is actually one of my mom’s tried and true Christmas cookie recipes. You might be wondering why I’m posting it in May. Well, I thought pecan pie bars would be spectacular for a Derby party!
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I love these because you can cut them into teeny tiny bites for a party or leave them as larger bars. Just be warned: they’re very rich! (Which happens to be exactly how I like my dessert.) A little piece goes a long way. They’re not for the faint of heart! You’ve been warned.
Chocolate Pecan Pie Bars
3 cups all-purpose flour, sifted
2 cups granulated sugar, divided
1 cup butter, at room temperature
1/2 tsp salt
1 1/2 cups dark corn syrup
6 oz semi-sweet baking chocolate
4 eggs, lightly beaten
1 1/2 tsp vanilla extract
2 1/2 cups pecans, chopped
- Preheat oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9×13″ pan.
- In a medium bowl, mix together flour, 1/2 cup sugar, butter, and salt until mixture turns into course crumbs. Press firmly into the bottom of prepared pan. Bake for 20 minutes.
- Meanwhile, melt corn syrup and chocolate together over low heat. Remove from heat and stir in remaining 1 1/2 cups granulated sugar, beaten eggs, and vanilla until combined. Stir in chopped pecans.
- Pour filling over warm crust, spreading evenly. Bake for 35-40 minutes or until filling is firm around the edges but still slightly jiggly in the center. Do not overbake. Cool completely before cutting.
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