These Chocolate Pecan Pie Bars give you all the flavor of pecan pie without the gamble of runny filling or a soggy crust. They bake evenly every time, with chewy edges and a gooey center that feels indulgent but never over the top.
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Note from Erin
Chocolate pecan pie has always been my absolute favorite holiday pie. I love the buttery filling with melty chocolate and toasted pecans, and I wanted to capture that same flavor in a way that was easier to share.
That's how these bars came about. They pack all the richness of the pie into a buttery shortbread crust that's sturdy enough to slice, stack, and bring to a party or potluck without worrying about a messy filling.
They may look like the kind of dessert that would take all afternoon, but the truth is, they come together so quickly and always get rave reviews.
Ingredient Tips and Substitutions
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Pecans: Toasting brings out their rich, nutty aroma and keeps them crunchy after baking. Skipping won't ruin the bars, but the flavor will be softer and less pronounced.
- Corn Syrup: Light corn syrup guarantees that gooey, glossy texture pecan pie is known for. It also helps the filling set firmly enough to slice cleanly without crystallizing or turning grainy.
- Butter: Use softened butter so it blends smoothly into the crust and filling. Cold butter makes the crust crumble instead of pressing together into a sturdy base.
- Chocolate Chips: Semisweet or dark chocolate balances the sweetness of the filling, giving you a rich flavor without it being too sugary.
Tips to Make Salted Chocolate Pecan Pie Bars
Make the Shortbread Crust
- Use a metal pan, if possible. If you use a glass pan, the center of the crust may stay soft.
- Lining with foil or parchment makes it easy to lift the whole slab out later for clean slicing.
- Press the shortbread crumbs evenly in the pan using your fingers or a flat-bottomed measuring cup.
Toast the Pecans
- Spreading the pecans out into one layer will help them toast evenly.
- Let them cool fully before stirring them into the filling so they don't melt the chocolate too soon.
Make the Filling
- Whisk the filling just until everything is smooth. Overbeating the eggs adds too much air, which makes the bars puff in the oven and then collapse or crack as they cool.
Layer and Bake
- Pour the filling while the crust is still slightly warm; it helps the layers bond together instead of separating.
- Cook until the edges are golden and the center has just a slight jiggle.
Top Tip!
Let the bars cool completely before slicing. Even better, chill them for a couple of hours. Cutting too soon will leave you with a runny filling and crumbly crust, but waiting gives you clean slices for bakery-style bars that hold their shape.
Freezer Friendly
These bars freeze beautifully, which makes them a holiday lifesaver. I usually thaw them before serving, but I'll admit, I've snuck one straight from the freezer when a sugar craving hits!
Make it Special✨
1 to 2 tablespoons of bourbon adds cozy depth that highlights the chocolate and pecans. It's similar to the rich flavor in this Derby-inspired pie, but in an easy bar form.
Recipe
Gooey Chocolate Pecan Pie Bars with Shortbread Crust
Recipe by:Ingredients
Shortbread Crust
- ¼ cup (50 grams) sugar
- ⅔ cup (151 grams) butter softened
- 1 ½ cups (195 grams) all-purpose flour
Chocolate Pecan Pie Filling
- 2 cups (198 grams) pecans
- 3 (3) large eggs
- ¾ cup (150 grams) granulated sugar
- ¾ cup (177 ml) light corn syrup
- 6 tablespoons (84 grams) butter softened
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (3 grams) salt
- ½ teaspoon (1 grams) ground cinnamon
- 1 cup (180 grams) semisweet or dark chocolate chips
- 1 teaspoon (6 grams) flaky sea salt optional
Instructions
Shortbread Instructions:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
- In a medium bowl, cream the sugar and softened butter at medium speed until creamy, about 1 minute.¼ cup sugar, ⅔ cup butter
- Mix in the flour at low speed until the mixture turns into crumbs.1 ½ cups all-purpose flour
- Spread the crumbs evenly into the bottom of the prepared pan, and use the bottom of a measuring cup to pack the crumbs together, creating an even layer.
- Bake for 10–12 minutes or until the edges begin to golden. Remove from the oven and let cool slightly before adding the filling.
Chocolate Pecan Pie Filling Instructions:
- Spread the pecans onto a large baking sheet. Place them in a 350°F (175°C) oven for 4 minutes. Remove from the oven and stir the pecans, then return to the oven for 3-5 minutes or until they are a deep brown with a toasty aroma. Remove the pan from the oven and cool the pecans at room temperature.
- In a large bowl, whisk together the eggs, granulated sugar, light corn syrup, softened butter, vanilla extract, salt, and ground cinnamon until the mixture is smooth and well combined.3 large eggs, ¾ cup granulated sugar, ¾ cup light corn syrup, 6 tablespoons butter, 1 teaspoon vanilla extract, ½ teaspoon salt, ½ teaspoon ground cinnamon
- Stir the pecans into the filling, ensuring they are evenly coated.2 cups pecans
- Sprinkle the chocolate chips evenly over the cooled shortbread crust, then pour the pecan filling over the top, spreading it into an even layer.1 cup semisweet or dark chocolate chips
- Bake at 350°F (175°C) for 30–35 minutes or until the filling is set and golden brown around the edges. Remove from the oven and let cool completely before slicing into bars. Sprinkle with flaky sea salt before serving.1 teaspoon flaky sea salt
Notes
- Corn Syrup Substitution: Honey or maple syrup can be used in place of corn syrup. Reduce the amount by 2 tablespoons and bake a little longer to help the filling set.
- Pie Crust Option: You can swap the shortbread crust for a traditional pie crust. Blind bake until lightly golden before adding the filling to keep it from getting soggy.
Equipment
- 9x13 Baking Pan
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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