chocolate pecan BARS

These chocolate pecan bars with shortbread crust are a dessert-lover’s dream. Like classic lemon bars and pecan pie bars with shredded coconut, cutting this Thanksgiving dessert into little squares can feed a crowd!

PIN CHOCOLATE PECAN PIE BARS

Unlike traditional pecan pie, these scrumptious bars are less gooey, not as dense, and not overly sweet. Once your family tries this classic dessert with chocolate chips, they’ll never settle for ordinary pecan pie bars again!

The buttery shortbread crust is irresistible. But the melty chocolate and caramelized pecan topping with honey (no corn syrup!) will have everyone reaching for seconds. Assemble this easy dessert in 20 minutes then bake.

Because these dessert bars are easy to transport, they’re ideal for potlucks, picnics, and family gatherings. Another plus: no dessert plates or forks are needed for this convenient finger food. Just a short pile of square napkins.

At home, serve chocolate pecan pie bars with milk, coffee, hot chocolate, or iced vanilla latte.

INGREDIENTS

This tasty recipe comes together with common refrigerator and pantry items. You won’t need any special spices for these bar cookies!

CRUST

• All-purpose flour
• Powdered sugar
• Butter
• Pure vanilla extract

LAYERING

• Semi-sweet chocolate chips
• Pecan halves (or chopped pecans)

FILLING

• Butter
• Light brown sugar
• Honey
• Heavy cream (same as whipping cream)
• Vanilla extract

SHOPPING TIP: When pricing out pecans at the market, look for the price comparison by ounce. Sometimes is more cost-effective to buy shelled pecan halves rather than chopped pecans.

EASY INGREDIENT SWAPS

Missing an ingredient for these chocolate pecan bars? Don’t slip on your shoes and head to the store. Instead, check your refrigerator and pantry for these easy ingredient substitutions.

• SALTED BUTTER: If using unsalted butter, add 1/4 teaspoon salt for every 1/2 cup butter.
• LIGHT BROWN SUGAR: Use dark brown sugar instead, or a mix of dark brown sugar and granulated sugar.
• HONEY: Use corn syrup or agave nectar instead.
• HEAVY CREAM: Substitute with half and half, or milk.
• VANILLA EXTRACT: Swap with vanilla paste.
• PECANS: The best ingredient swap is walnuts.

BEST PAN FOR THIS RECIPE

When making Thanksgiving dessert bars, I reach for my USA pan bakeware. They deliver the best results, every time. For this recipe use the 8 X 8-inch pan. It’s the industry choice for bakers everywhere.

Treat yourself well. You deserve the best. Add this high-quality pan to your collection. If you plan to double this recipe, grab the 9 x 13 pan. Make your purchase through the Amazon affiliate links below.

CHOCOLATE PECAN BARS RECIPE

We’ll start by creating the crust. As it bakes in the oven, we’ll assemble the caramel filling in the microwave.

MAKE THE CRUST

RECIPE PREP: Preheat oven to 350°F. Cube butter with a knife. Grease bottom and sides of an 8 x 8 baker.

Line pan with an oversized piece of parchment paper that extends over 2 sides of the pan. Later, these “handles” will be used to easily lift and remove dessert from the pan.

• STEP 1: In the bowl of a food processor, add flour, powdered sugar, butter, and vanilla extract.
• STEP 2: Pulse until ingredients are combined, and a soft supple dough forms. Gather it into a ball.
• STEP 3: Transfer dough to prepared pan. With your hands, firmly press it down into an even layer on the bottom of the baker. Be sure to also cover the corners and edges of the pan.
• STEP 4: Prick the dough all over with a fork. Bake 15 to 18 minutes, or until the middle is baked but still pale, and the edges are a slight golden blonde. Remove from oven.

MAKE FILLING, ASSEMBLE & BAKE

RECIPE PREP: Reduce oven temperature to 325°F.

Here’s how to finish up this easy recipe for chocolate pecan bars.

• STEP 1: While the crust is in the oven (toward the end of baking time), prep the caramel filling so it’s ready to go. Add butter, brown sugar, honey, heavy cream and vanilla to a heat-safe bowl. Microwave 1 minute. Whisk until ingredients are fully combined. If needed, microwave 20 seconds more and whisk again.
• STEP 2: As soon as the hot crust comes out of the oven, sprinkle it with an even layer of chocolate chips. Arrange 1 cup pecans in an even layer over the chocolate. Reserve remaining nuts for later.
• STEP 3: Evenly pour caramel sauce over the chocolate and pecans. Let it spread to cover the corners and edges of the pan. If needed, tilt pan to encourage spread. Arrange remaining nuts on the surface.
• STEP 4: Bake 15 to 20 minutes, or until filling is gently bubbling around the sides, with slight bubbling across the surface. Remove pan from oven. Cool on a metal rack until set, about 3 hours. After the first hour, tent the pan loosely with foil.

KITCHEN TIP: If using a specialty bar pan or baking dish with low sides: line a baking tray with foil. Set baker on lined tray to catch any overflowing drips that may occur in the oven.

CUT AND SERVE DESSERT BARS: Once slab has cooled and set, use parchment paper “handles” to lift and transfer slab to a wooden board. Slice into 16 squares. Serve and enjoy!

RECIPE FAQ

These are the most commonly asked questions about chocolate pecan bars, and the most helpful answers for recipe success!

MORE EASY HOLIDAY DESSERTS

If you love holiday desserts, like these chocolate pecan bars, you’ll be delighted to try these delicious easy recipes. They’re real crowd pleasers!

• PEACH DUMPLINGS
• GLAZED PUMPKIN HAND PIES
• PUMPKIN CREAM CHEESE BREAD
• TIRAMISU
• PUMPKIN MUFFINS WITH CRUMB TOPPING
• BAKED APPLE CIDER DONUTS

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Family and friends say this is one of their favorite holiday desserts! I’m frequently asked for this recipe. If you enjoyed it too, give these chocolate pecan bars a 5-star rating in the comments. Share the recipe with a friend!

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CHOCOLATE PECAN BARS > JOIN THE CONVERSATION

When baking holiday desserts for a crowd, which bar cookies are your favorites? What do you think of these chocolate pecan pie bars? Would you like to make a batch for this year’s gathering? Share your thoughts below!