These chocolate pecan pie bars are incredibly gooey, packed with dark chocolate bits over a buttery brown sugar crust that stays wonderfully crisp. They’re irresistible and trust me, you’ll want more than one!
Chocolate Pecan Pie Bars
Ingredients
- Crust:
- 1 cup all-purpose flour (142g)
- 1/3 cup packed light brown sugar (70g)
- 1/4 teaspoon salt
- 1/5 cup unsalted butter, melted and cooled (75g)
- Pecan Filling:
- 2 large eggs at room temperature
- 2 tablespoons light cream (30ml)
- 1/2 cup packed light brown sugar (110g)
- 1/4 cup golden corn syrup (60ml)
- 1 teaspoon all-purpose flour (3g)
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar or white vinegar
- 1/2 teaspoon pure vanilla extract
- 1 cup chopped pecans (110g)
- 1/5 cup dark chocolate chips (56g) plus extra for topping
Instructions
Preheat your oven to 350°F. Lightly butter an 8x8-inch baking dish or line it with foil and butter the foil. Using a metal pan works best for a crispy crust.
For the crust: Combine flour, brown sugar, and salt in a medium bowl, ensuring no lumps of brown sugar remain. Add the melted butter and stir with a wooden spoon until combined. Transfer the mixture into your prepared pan, press it evenly into the base and about 1/2-inch up the sides. Bake for 15-20 minutes until lightly golden and slightly browned at the edges.
While the crust bakes, prepare the filling. Lower the oven temperature to 325°F.
In a large bowl, whisk together cream, brown sugar, corn syrup, and eggs until smooth. Mix in vinegar, vanilla extract, and flour until thoroughly blended. Stir in pecans and chocolate chips.
Pour the mixture over the warm baked crust, spreading it evenly but avoid touching the edges. Sprinkle additional chocolate chips on top and gently press in some pecan halves. Bake for 20-25 minutes until the edges are firm but the center remains slightly soft. If using a glass dish, it may take an additional 5-10 minutes. Cool completely on a wire rack, then refrigerate for an hour before slicing into squares.
Note: For the lining, if you use parchment paper, the crust might pull away slightly, leaving a gap for the filling to seep through. Foil adheres better to prevent this, ensuring a crunchier base.
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