Chocolate Pecan Pie Bars

Chocolate pecan pie bars combine the rich flavours of traditional pecan pie with the indulgence of chocolate in a convenient, bite-sized treat. The buttery crust forms a perfect base, offering a delightful crunch that contrasts beautifully with the gooiest chocolate pecan pie filling. Topped with generous chunks of toasted pecans and chocolate chips, each bar delivers a harmonious blend of sweetness and nuttiness, making it an irresistible dessert for any occasion. Whether enjoyed with a cup of tea or as a sweet snack, these bars are sure to impress both family and friends alike.

How to assemble the Chocolate Pecan Pie Bars:

1. Once you have made the crust Press the dough evenly down into the lined pan. Bake for 12 minutes or until golden brown along the edges.

2. Set aside to cool and turn the oven down to 160°C.

3. Pour the chocolate pecan pie mixture over the warm crust and evenly spread using a spatula. Sprinkle extra chocolate chips and pecans on top.

4. Bake for 25-35 minutes or until it is firm and set around the edges but a little soft in the center. Allow to cool fully.

5. Refrigerate for 1 hour. Carefully remove from the pan, slice up into as many piece as you like and enjoy!

Baking Tips:

• Don’t overbake the crust: Only bake the crust until the edges are golden brown, if you overbake the crust it may stick to the pan.

• Don’t overbake the filling: Make sure to only bake the filling until the edges have puffed up nicely and firmed up, while the center will still be wobbly, as it will continue to cook gently as it cools down. If the center is completely stiff and solid, then it will likely overcook while it cools in the pan.

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Chocolate Pecan Pie Bars

Yield: 16 Bars

Author: Chloe Sims

Prep time: 25 MinCook time: 35 MinInactive time: 1 HourTotal time: 2 Hour

Traditional pecan pie with the indulgence of chocolate.

Ingredients

Crust

• 113g Unsalted Butter (Room Temperature)
• 75g Brown Sugar
• 170g Plain Flour
• 1/4 Tsp Salt

Chocolate Pecan Filling

• 2 Eggs (Room Temperature)
• 30ml Heavy Cream
• 110g Brown Sugar
• 60ml Golden Syrup
• 1 Tsp Plain Flour
• 1/4 Tsp Salt
• 1 Tsp Vanilla Extract
• 120g Pecans (Roughly Chopped, plus extra to top the bars)
• 90g Dark Chocolate Chips (Plus extra to top the bars)

Instructions

Crust

1. Preheat the oven to 190°C. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a large mixing bowl, using a handheld beater, beat the butter and sugar together until light and fluffy.
3. Add the flour and salt then beat again on low speed until the mixture becomes crumbly.
4. Press the dough evenly down into the lined pan.
5. Bake for 12 minutes or until golden brown along the edges.
6. Set aside to cool and turn the oven down to 160°C.

Chocolate Pecan Pie Filling

1. In a large mixing bowl, whisk together the cream, sugar, golden syrup and eggs until smooth.
2. Add the vanilla, salt and flour then whisk together until blended and smooth.
3. Mix in the pecans and chocolate until evenly combined.
4. Pour the mixture over the warm crust and evenly spread using a spatula.
5. Sprinkle extra chocolate chips and pecans on top.
6. Bake for 25-35 minutes or until it is firm and set around the edges but a little soft in the center.
7. Allow to cool fully.
8. Refrigerate for 1 hour.
9. Carefully remove from the pan, slice up into as many piece as you like and enjoy!

Notes

Don’t overbake the crust: Only bake the crust until the edges are golden brown, if you overbake the crust it may stick to the pan.

Don’t overbake the filling: Make sure to only bake the filling until the edges have puffed up nicely and firmed up, while the center will still be wobbly, as it will continue to cook gently as it cools down. If the center is completely stiff and solid, then it will likely overcook while it cools in the pan.

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