Chocolate Pecan Pie Bars

All the gooey, caramel-like goodness of pecan pie, plus melty chocolate, baked on a buttery shortbread crust and cut into easy, hand-held bars. Chocolate pecan pie bars are perfect for Thanksgiving when you need to feed a crowd, and so much easier than rolling out pie dough. No pie crust, no stress.

Why you'll love these bars

• No pie dough. The press-in shortbread crust is foolproof.
• Feeds a crowd. One pan makes 24 bars.
• Chocolate + pecan pie: the best of both worlds.
• Make-ahead friendly, and they slice best after chilling.

Ingredients (one 9x13-inch / 23x33 cm pan, 24 bars)

For the shortbread crust

• 2 cups (250 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp salt
• 1 cup (226 g) cold unsalted butter, cubed

For the chocolate pecan filling

• 3 large eggs
• 3/4 cup (250 g) light corn syrup
• 3/4 cup (150 g) light brown sugar
• 4 tbsp (57 g) unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups (220 g) pecans, roughly chopped
• 1 cup (170 g) semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with baking paper, leaving an overhang on the sides.
2. Make the crust. Pulse the flour, sugar and salt in a food processor, then add the cold butter and pulse until it looks like coarse crumbs. Press firmly and evenly into the pan.
3. Bake the crust for 18–20 minutes, until the edges are lightly golden.
4. Make the filling. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla and salt until smooth. Stir in the pecans and chocolate chips.
5. Fill. Pour the filling over the warm crust and spread it evenly.
6. Bake for 25–30 minutes, until the edges are set and the centre only jiggles slightly.
7. Cool completely at room temperature, then chill for at least 2 hours before cutting into bars.

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Alla's tips

• Pre-bake the crust. It stays crisp instead of turning soggy under the filling.
• Press the crust firmly. Use the bottom of a measuring cup to pack it down evenly.
• Pour the filling onto a warm crust. It helps the layers bond.
• Don't overbake. A slight wobble in the centre is perfect; it sets as it cools. Overbaked filling turns grainy.
• Chill before slicing. Cold bars cut into clean squares; warm bars fall apart.
• Use a hot knife. Run it under hot water and wipe it dry between cuts.
• Toast the pecans first (8 minutes at 350°F) for a deeper, nuttier flavour.

Variations

• Bourbon: add 2 tbsp bourbon to the filling.
• Salted: sprinkle with flaky sea salt as the bars come out of the oven.
• Classic: leave out the chocolate for traditional pecan pie bars.
• Corn syrup-free: use maple syrup or golden syrup instead (the filling will be slightly softer).

Storage

Store covered in the fridge for up to 5 days. Freeze cut bars for up to 3 months, and thaw in the fridge.

FAQ

Can I make these without corn syrup? Yes. Use maple syrup or golden syrup instead. The flavour changes slightly and the filling sets a little softer.

Why is my filling runny? It was underbaked or cut too soon. Bake until only the very centre wobbles, then chill completely.

Can I use a different pan size? An 8x8-inch pan works with half the recipe. Bake times will vary slightly.

Dark or light corn syrup? Either works. Dark corn syrup gives a deeper, more molasses-like flavour.

Can I make them ahead for Thanksgiving? Yes. Make them 2–3 days ahead and keep them in the fridge, or freeze them for up to 3 months.

Can I use walnuts instead of pecans? Yes. Walnuts are a lovely, slightly less sweet swap.

More Thanksgiving desserts

• Classic Pecan Pie
• Maple Pecan Blondies
• S'mores Brookies
• Classic Pumpkin Pie

Hugs, Alla xox

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