Chocolate Pecan Pie Bars with Roasted Pecans
Rich chocolate shortbread crust topped with melted chocolate and classic pecan pie filling creates these indulgent bar cookies. The extra step of roasting pecans with butter and salt adds depth and crunch to the traditional filling. Perfect for holidays, potlucks, or when you want pecan pie flavors in a portable format. The bourbon adds subtle warmth but can be omitted. These bars combine the best of both worlds - a fudgy chocolate base with gooey, nutty topping that's easier to serve than traditional pie.
Ingredients
- ¼ cup unsalted butter
- 1 cup pecan halves
- 1 cup pecan pieces
- 2 teaspoons kosher or coarse sea salt
- 1 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ¼ cup unsweetened cocoa powder
- ⅝ cup powdered sugar
- ¾ cup cold butter or vegetable shortening
- 1 cups semi-sweet chocolate chips
- ¾ cup brown sugar, firmly packed
- 1 heaping tablespoon all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 3 large eggs, lightly beaten
- 1 cup light corn syrup
- ½ teaspoon vanilla
- 2 tablespoons bourbon
- 2 tablespoons unsalted butter, softened at room temperature
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Toss pecans with melted butter and roast for 12 to 15 minutes, stirring once or twice until fragrant
- 3
Sprinkle roasted pecans with salt, toss and transfer to paper towels to cool
- 4
Line 9 x 13-inch baking pan with foil, leaving excess for handles and butter the foil
- 5
Reduce oven temperature to 350 degrees F
- 6
Whisk together flour, cocoa and powdered sugar for crust
- 7
Cut in cold butter until mixture resembles coarse meal
- 8
Press crust into bottom of prepared pan and slightly up sides
- 9
Bake crust for 15 minutes
- 10
Remove and immediately sprinkle chocolate chips on hot crust
- 11
Let chips melt, then spread evenly with spatula
- 12
Cool crust completely for 30 minutes
- 13
Heat oven to 350 degrees F again
- 14
Whisk together brown sugar and flour for filling
- 15
Gently stir in eggs, corn syrup, vanilla, bourbon and softened butter by hand
- 16
Stir in roasted pecans
- 17
Pour filling into cooled crust
- 18
Bake for 25 to 30 minutes until set
- 19
Cool completely on rack for 1 hour
- 20
Refrigerate for another hour
- 21
Use foil to lift from pan and let rest at room temperature until pliable enough to cut
Tips
Roast the pecans with butter and salt for deeper flavor and better texture than using them raw.
Cool the chocolate crust completely before adding filling to prevent the layers from mixing together.
Chill the finished bars before cutting for cleanest slices that hold their shape.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made up to 2 days ahead. Store covered and bring to room temperature before serving.
Serve at room temperature for best texture and flavor.
Common Mistakes
Cool crust completely before adding filling to avoid layers mixing together.
Do not overbake the bars or filling will become rubbery and crack.
Chill bars before cutting to prevent them from falling apart.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make these without bourbon?
Yes, simply omit the bourbon or substitute with an extra 1/2 teaspoon vanilla extract for additional flavor depth.
How long do these bars keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.
Can I use a different pan size?
Yes, but cooking time will change. Use 8x8 for thicker bars (increase baking time) or larger pan for thinner bars (decrease time).