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A stack of three pecan pie bars on a white plate.

Chocolate Pecan Pie Bars with a Press-In Shortbread Crust

Author: Jessica Haggard
Chocolate pecan pie bars bake a gooey pecan filling with melted mini chips over a thick press-in shortbread crust. Twelve squares lift out on a parchment sling, giving the holiday table pecan pie with no wedges to cut.
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Prep Time 10 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Course Desserts
Cuisine American
Servings 12 bars
Calories 702 kcal

Ingredients
 
 

For the crust

  • 1 cup unsalted butter melted, for the crust
  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt for the crust

For the filling

  • 3 large eggs
  • 1 cup light corn syrup
  • ¾ cup light brown sugar packed
  • ¼ cup unsalted butter melted, for the filling
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt for the filling
  • 2 cups pecans coarsely chopped
  • 1½ cups mini semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line a 9x13-inch glass baking dish with parchment paper, leaving the edges hanging over the sides.
  • In a large bowl, stir together the 1 cup melted butter, flour, powdered sugar, and ¼ teaspoon salt until a soft dough forms.
    A thick, yellow cookie dough mixture in a clear glass bowl.
  • Press the dough evenly into the bottom of the baking dish. Bake the crust for 15 minutes, then take it out and set it aside while you finish the filling.
    A rectangular slab of light yellow baked goods lined with parchment paper.
  • While the crust bakes, let the ¼ cup melted butter cool slightly so it doesn't scramble the eggs. In a separate bowl, whisk the eggs, corn syrup, brown sugar, cooled melted butter, vanilla, and ¼ teaspoon salt until smooth.
    A glass bowl containing a yellow liquid mixture with fine bits of ingredients.
  • Stir in the pecans and chocolate chips.
    A glass bowl containing a mixture of pecans, chocolate chips, and melted butter.
  • Pour the filling over the warm crust and spread it evenly. Return the baking dish to the oven and bake for 30 minutes, until the center only wobbles slightly when you gently shake the dish. A noticeable jiggle means the filling needs more time.
    A tray of baked pecan and chocolate chip bars lined with parchment paper.
  • Set the hot baking dish on a hot pad or folded towel in the refrigerator so the glass isn't shocked by the cold shelf, and chill for 1 hour so the bars slice cleanly.
  • Lift them out by the parchment overhang and slice into 12 bars.
    A stack of three pecan pie bars on a white plate.

Notes

  • Mini chocolate chips are the size to buy here, since they melt smoothly into the filling while it bakes. Dark chocolate minis can go in their place if you prefer them.
Serve: Serve the bars straight from the refrigerator or at room temperature.
Store: Keep the bars covered in an airtight container in the refrigerator for 2 to 3 days.

Nutrition

Serving: 1barCalories: 702kcalCarbohydrates: 74gProtein: 7gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 99mgSodium: 142mgPotassium: 300mgFiber: 5gSugar: 52gVitamin A: 682IUVitamin C: 0.2mgCalcium: 61mgIron: 4mg
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