These chocolate pecan pie bars have a brown sugar shortbread crust, and are topped with a caramel, chocolate and pecan filling without any corn syrup. They're buttery, chewy and so easy to make!
These chocolate pecan pie bars were really popular at Jakes, the restaurant I used to bake for. They're much easier to make and serve than an actual pie, and they store perfectly in the freezer if you want to make ahead.
For more pecan recipes try my pecan pumpkin bars, my pecan chocolate chip cookies or my cinnamon streusel coffee cake.
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Why You Will Love These Bars
- Chewy Filling: These have the perfect chewy texture that isn't too gooey, and easy to bite into.
- Chocolate & Pecans: I love when you can pair the flavors of chocolate and pecans together, and its so good with the buttery shortbread crust.
- Great to Make Ahead: I always love a dessert that can be made weeks in advance during the holiday season.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter for my recipes, but unsalted is fine also.
- Brown Sugar: Both dark or light brown sugar are great for this recipe.
- Honey: Using honey is a great way to thicken the filling, and keep the sugar from crystalizing without using corn syrup.
- Cream: This will help make the filling richer and thicker.
- Pecans: I like to use pecan halves and not chopped pieces.
- Flaked Salt: This helps balance the sweetness of the bars.
Recipe Instructions
Step 1: Preheat your oven to 375 and line an 8" baking pan with parchment paper.
Step 2: Start by making the crust. Add butter and brown sugar to the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add flour and salt and mix until crumbly.
Step 3: Press dough into the bottom of your prepared pan. Bake for 12-14 minutes, or until light golden brown along the edges. Set aside to cool and lower oven to 325.
Step 4: Combine the butter, brown sugar, honey and heavy cream and salt in a saucepan and stir over medium heat. Once it starts to slightly boil, simmer for 1 minute.
Step 5: Remove pan from heat and add in vanilla and pecans and stir until combined. Stir in chocolate chips and pour over cooled crust.
Step 6: Bake at 325 for 15-18 minutes. Sprinkle with flaked salt once removed from the oven. Allow to cool completely before cutting because the filling needs to set up.
Expert Baking Tips
- The crust dough should be dry and crumbly, once pressed and packed into the pan and baked it will all set up.
- Make sure you don't let your filling boil for too long, or you risk it becoming too hard once baked in the oven.
- These are great without the chocolate chips as well if you're looking for a more traditional pecan pie bar.
FAQ
Yes, you can double everything and make this in a 9x13 baking pan. You will need to add a few extra minutes to the baking time.
Yes, just sub a gluten free 1:1 flour in place of the all-purpose flour and everything else will remain the same.
Yes, that would work great also.
Storing & Freezing
Chocolate pecan pie bars can be stored in an airtight container at room temperature, or in the fridge for 4-5 days. I love them chilled, but however you prefer is great.
You can freeze these bars in an airtight container for up to 3 months. Allow to come to room temperature before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Pecan Pie Bars
Ingredients
Crust
- ½ cup salted butter room temperature
- ⅓ cup brown sugar
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
Chocolate Pecan Topping
- 4 tablespoon salted butter
- ⅓ cup brown sugar
- 3 tablespoon honey
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1¼ cups pecans
- ½ cup chocolate chips
- flaked salt for topping
Instructions
- Preheat your oven to 375 and line an 8" baking pan with parchment paper.
- Start by making the crust. Add butter and brown sugar to the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add flour and salt and mix until crumbly.
- Press dough into the bottom of your prepared pan. Bake for 12-14 minutes, or until light golden brown along the edges. Set aside to cool and lower oven to 325.
- Combine the butter, brown sugar, honey and heavy cream and salt in a saucepan and stir over medium heat. Once it starts to slightly boil, simmer for 1 minute.
- Remove pan from heat and add in vanilla and pecans and stir until combined. Stir in chocolate chips and pour over cooled crust.
- Bake at 325 for 15-18 minutes. Sprinkle with flaked salt once removed from the oven. Allow to cool completely before cutting because the filling needs to set up.
Lori
Excited to try these. Just to clarify: 16 servings from an 8" square pan, not a 9x13?
Maya
How long do you let the crust cool before moving on to the next step? Fully or just as long as it takes to get the pecan mix ready? Thanks!
Brooke Homec
Just while I make the filling. It doesn't need to be completely cool.
Maya
Thank you! I made them & they’re delicious!
Lynn
I made these for Thanksgiving. I did not add the chocolate. They were easy to make and so good!
Brooke Homec
I love them with and without the chocolate! Thank you!
Kacee
Made these bars to take to Thanksgiving dinner. The chocolate set these bars apart from the traditional pecan bars. The pan was gone well before the pies. This is a beautiful and delicious dessert. The recipe was requested by all.
Brooke Homec
I love that so much!!! Thank you!
Marci
I made this 3 times over the Thanksgiving holidays!!! Super easy AND everyone kept going back for more!
Catherine
The MOST delicious dessert of all time.
Elisha
I made these bars for Thanksgiving and they were delicious! I loved the crust and the chocolate made them perfect!