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!
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!
Increase the filling recipe with these additional amounts: 2 tablespoons butter, 2 tablespoons brown sugar (packed), 1/2 tablespoon heavy cream, 1/2 teaspoon vanilla extract. Add more pecans, if needed, so the layer of nuts sits prominently above the caramel layer.
Yes! It’s simple to double this recipe for chocolate chip pecan pie bars. Use two 8 x 8 square pans, or one 9 x 13 baking dish.
Once the slab has cooled on a wire rack for 1 hour, transfer the pan to the fridge or freezer so the slab can set quicker!
Before using nuts in this recipe, toast the raw Pecans in the oven to enhance their flavor profile. Toss them in melted butter and salt. Spread them in single layer on a baking tray. Bake at 350°F for 7 to 10 minutes.
Stick the room-temperature dessert in the refrigerator for 1 hour, or in the freezer for 35 minutes. A chilled slab will deliver the cleanest slices.
Transfer bars to an air-tight container. Store at room temperature up to 2 days, or refrigerate up to 4 days.
Cut the slab in quarters, or in squares. Wrap the individual pieces in plastic wrap and then in aluminum foil. After wrapping, slip the bars into a zip-top freezer bag(s) for extra protection. This dessert freezes well for up to 1 month. When ready to enjoy, just thaw in the fridge.
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!
CHOCOLATE PECAN BARS
- Total Time: 50 Minutes
- Yield: 16 Servings 1x
Description
These chocolate pecan bars are irresistible! And they’re a cinch to make. Once you taste these chocolaty caramel-scented treats, this will become your new go-to recipe for Thanksgiving dessert.
Ingredients
CRUST
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup (1 1/2 sticks) butter, + more for greasing pan
- 1 teaspoon vanilla extract
LAYERING
- 1 1/4 cups semi-sweet chocolate chips
- 1 1/2 cups pecan halves (or chopped pecans)
CARAMEL FILLING
- 1/3 cup butter
- 1/3 cup light brown sugar, packed
- 3 tablespoons honey
- 1 1/2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
Instructions
SHORTBREAD CRUST
RECIPE PREP: Preheat oven to 350°F. Cube butter with a knife. Grease 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.
- In the bowl of a food processor, add flour, powdered sugar, butter pieces, and vanilla extract. Pulse until ingredients are combined, and a soft supple dough forms. Gather it into a ball.
- Transfer ball of dough to prepared pan. With your hands, 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. 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.
CHOCOLATE PECAN FILLING
RECIPE PREP: Reduce oven temperature to 325°F.
- 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.
- As soon as the hot crust comes out of the oven, sprinkle an even layer of chocolate chips across the surface. Arrange 1 cup pecans in an even layer over the chocolate chips. Reserve remaining nuts for later.
- 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 reserved 1/2 cup of pecans on the surface.
- Bake 15 to 20 minutes, or until filling is gently bubbling around the sides, with some 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.
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!
Notes
FOR A THICKER LAYER OF CARAMEL FILLING: Increase the filling with these additional amounts: 2 tablespoons butter, 2 tablespoons brown sugar (packed), 1/2 tablespoon heavy cream, 1/2 teaspoon vanilla extract. Add more pecans, if needed, so the layer of nuts sits prominently above the caramel layer.
HOW TO COOL THE SLAB FASTER: Once the slab has cooled on a wire rack for 1 hour, transfer pan to fridge or freezer so the slab can set quicker!
HOW TO SLICE DESSERT BARS CLEANLY: Stick the room-temperature slab in the refrigerator for 1 hour, or in the freezer for 35 minutes. A chilled slab will deliver the cleanest slices.
HOW TO STORE THIS DESSERT: Transfer bars to an air-tight container. Store at room temperature up to 2 days, or refrigerate up to 4 days.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: Chocolate Pecan Pie Bars, Chocolate Pecan Bars, Thanksgiving Dessert, Pecan Bars
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!
The pan of these bars were eaten up by a hungry group of kids in one sitting! Thank you for the recipe, and the additional info to add to the amount of caramel sauce. They were perfect!🙂
★★★★★
This was great! Ratios worked as written and explanations of each step made sense. I will be making again and do not need to tweak anything, which is rare for an online recipe.
★★★★★
Whipped up a batch of these for a quick treat and they hit the spot! Easy, delicious and exactly what I needed to cure my sweet tooth!
★★★★★
omg – all my favorite things in one dessert – this was perfect – whole family loved it!
★★★★★
My hubby and I love pecans! He is going to be so excited for this recipe and I can’t wait to make these! So fun and look so yummy!
★★★★★
One of my favorite holiday desserts that also I make year round! I love your flaky shortbread crust and the addition of chocolate chips. The individual squares are perfect for portioning out during get togethers and celebrations. This recipe’s a keeper!
★★★★★
Pecans are my favourite, and I love any kind of dessert with them in. I made a slab of these delicious bars last night. I cut them in 9 large squares instead of 16 small squares. They are soooo good! Next time I’ll double the recipe!
★★★★★