Gooey Chocolate Pecan Pie Bars with Shortbread Crust
Recipe by: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 a gooey-meets-fudgy texture that feels indulgent but never over the top.
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 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
Ingredient Info:
- 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
Nutrition
Calories: 270kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 127mg | Potassium: 95mg | Fiber: 2g | Sugar: 20g | Vitamin A: 283IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
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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