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functional image dark chocolate pecan pie bars stacked5 high with purple flowers in the background on a black wood surface
Heather Wolf

Chocolate Pecan Pie Bars

Go nutty for dessert with Dark Chocolate Pecan Pie Bars. Baked on a buttery crust, these cookie bars are splashed with bourbon and loaded with toasted pecans, dark chocolate chips and ooey gooey goodness.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 15 bars
Course: Cookies and Bars
Cuisine: American
Ingredients Method

Ingredients
  

Cookie Crust
  • 1 cup unsalted butter room temperature
  • 1/2 cup dark brown sugar packed
  • 1 tsp vanilla extract pure
  • 2 cups all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt fine
Pecan Pie Filling
  • 1 1/2 cups pecan halves
  • 2 large eggs room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup dark brown sugar packed
  • 4 tbsp unsalted butter melted and cooled
  • 2 tbsp Bourbon optional
  • 1/2 tsp sea salt fine
  • 1 1/2 tsp vanilla extract pure
  • 1/2 cup bittersweet chocolate chips
Pecan Topping
  • 1/2 cup pecan halves
  • 1/3 cup bittersweet chocolate chips

Method
 

Cookie Crust
  1. Preheat oven to 350 degrees.
  2. Line the bottom and sides of a 9x13 baking pan with parchment paper.
  3. Cream butter and brown sugar with an electric mixer until mixture is light and fluffy, approximately 2 minutes.
  4. Add vanilla and beat until incorporated.
  5. Reduce mixer speed to low then add flour, cinnamon and salt. Beat until combined.
  6. Spoon mixture into your parchment-lined baking pan then press dough into the bottom of the pan with your fingers until evenly distributed.
  7. Bake for 12 minutes or until lightly browned.
  8. Remove crust from the oven and allow to cool while you prepare filling.
Pecan Pie Filling
  1. Line a cookie sheet with almuinum foil then place pecan halves on foil in a single layer.
  2. Roast pecans at 350 degrees for 8 minutes, stirring after the first 4 minutes to ensure even baking.
  3. Remove pecans from the oven and set aside to cool.
  4. In a large mixing bowl, whisk eggs, corn syrup, brown sugar, melted butter, bourbon, salt and vanilla until well combined.
  5. Chop toasted pecans with a knife then add to filling with chocolate chips. Stir until evenly distributed.
  6. Spoon filling onto cookie crust.
Pecan Topping
  1. Top filling with 1/2 cup of pecan halves and 1/3 cup of chocolate chips. Note: the pecan halves used for the topping should not be toasted.
  2. Bake for 20 to 25 minutes or until the edges are set and the center is a bit jiggly when wiggled. Avoid overbaking.
  3. Place baking pan on a wire rack to cool to room temperature (approximately 3 hours). Filing will firm as it cools, avoid cutting into bars before they have fully set or the filling may be runny.
  4. Serve bars at room temperature. Cover and store leftovers in the refrigerator up to 5 days.