A Chewy, Nutty Dessert with a Golden Crust
These Chocolate Chip Pecan Pie Bars combine a buttery shortbread crust with a rich, gooey pecan and chocolate filling for a dessert that’s pure comfort. With a chewy texture, caramel-like sweetness, and a hint of vanilla, they’re perfect for holidays, school events, or anytime you need a sweet, nutty treat.
A twist on classic Southern pies—now in bar form!
Why You’ll Love This Recipe:
- 🧈 Buttery Crust: A soft, golden shortbread base that holds up to the rich filling.
- 🍫 Chocolate & Pecan Harmony: Sweet, nutty, and chocolatey layers melt into every bite.
- ⏱️ No Fuss Baking: No pie crust shaping—just mix, press, pour, and bake.
- 🥣 One-Bowl Wonder: Filling comes together in a single bowl—ideal for easy prep.
- 🎉 Great for Sharing: Perfect at family gatherings, potlucks, or gift-giving.
Ingredients (Makes 24 bars):
For the Crust:
- 1 cup (2 sticks) unsalted butter , softened (or coconut oil for dairy-free)
- ⅔ cup packed brown sugar (light or dark – adjust for sweetness)
- 2⅔ cups all-purpose flour (or gluten-free flour blend with xanthan gum)
- ½ tsp salt (adjust if using salted butter)
For the Filling:
- 4 large eggs (room temperature for smooth blending)
- 1½ cups light corn syrup (or honey for a lighter flavor)
- 1½ cups granulated sugar (or maple syrup for less refined sweetness)
- 3 tbsp melted butter (or oil for lighter version)
- 1½ tsp vanilla extract (pure for best flavor)
- 2 cups chopped pecans (or walnuts for variation)
- 1½ cups semi-sweet chocolate chips (or dark, milk, or white chocolate chunks)
Instructions:
Step 1: Make the Shortbread Crust
In a large bowl, cream:
- Butter and brown sugar until light and fluffy (about 2–3 minutes with a mixer).
Add:
- Flour and salt , mixing until crumbly.
Press mixture evenly into a 9×13-inch greased baking dish .
Bake at 350°F (175°C) for 20 minutes , or until lightly golden.
Step 2: Prepare the Filling
Whisk:
- Eggs
- Corn syrup
- Granulated sugar
- Melted butter
- Vanilla extract
until smooth and slightly frothy.
Stir in:
- Pecans
- Chocolate chips
until evenly distributed.
Step 3: Layer & Bake Again
Pour filling over the warm crust and spread evenly.
Return to oven and bake for 30–35 minutes , or until center is firm and golden.
Pro Tip: The filling should not jiggle when shaken—slightly cracked top is normal.
Step 4: Cool & Cut
Let bars cool completely in the pan (about 2 hours ), then refrigerate for 1 hour for cleaner cuts.
Slice into 24 squares and serve at room temperature.
Each bite brings together:
- Buttery, crisp shortbread base
- Sticky, caramelized pecan-chocolate layer
- Silky, custard-like egg finish
- And that classic Southern comfort charm
Tips for Success:
- 🧈 Use Room-Temp Butter & Eggs: Ensures smooth blending without lumps.
- 🥣 Corn Syrup Hack: Light corn syrup gives classic texture—avoid dark for lighter color.
- 🍪 Chewy vs. Crunchy: For chewier bars, underbake slightly; for crunchier, add 5 extra minutes.
- 🧁 Prevent Burning: If filling browns too fast, cover loosely with foil.
- ❄️ Make Ahead Magic: Store in an airtight container for 3–4 days or freeze for longer.
Serving Suggestions:
- Pair with a cold drink like milk, coffee, or iced tea .
- Great with whipped cream, ice cream, or a dollop of Greek yogurt.
- Ideal for holiday baking, school snacks, or weekend indulgence .
Nutritional Information (per bar, makes 24 – approximate):
(With regular butter and chocolate chips – per serving)
- Calories: ~410 kcal
- Protein: ~5g
- Carbohydrates: ~45g
- Fat: ~25g
- Fiber: ~1g
- Sugar: ~30g
These Chocolate Chip Pecan Pie Bars prove that desserts don’t need fancy tools to be unforgettable. With their golden crust, gooey filling, and rich chocolate-nut finish—they’re a must-bake for lovers of bold, comforting sweets.
