Chocolate Pecan Pie Bars
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Sure, making pecan pie is perfect at Thanksgiving, but it's also time-consuming. These Pecan Pie Bars are a great way to speed up the process and make them super handheld at the same time!
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INGREDIENTS
FOR THE CRUST
- 3 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 14 tablespoons butter, cut into tablespoon-size pieces
FOR THE FILLING
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups white corn syrup
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
- 1 1/3 cup semi-sweet chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees.
To prepare the crust, in a large bowl combine the flour, sugar, and salt. Mix to combine.
Add the pieces of butter. Coat the pieces with flour and cut the butter into the flour using a pastry cutter. Cut until the mixture looks like coarse cornmeal and holds together when squeezed in a fist.
Spray a 15 1/2 x 10 1/2 jelly roll pan with nonstick baking spray.
Spread the crust mixture evenly in the prepared pan and press down, making a crust. Bake in the preheated oven until golden brown, 20 minutes. While the crust is baking, prepare the filling.
In a bowl, whisk the eggs to break up. Add the sugar, corn syrup, melted butter and vanilla. Whisk to combine. Fold in the chopped pecans.
When the crust is finished, remove from the oven and sprinkle with the chocolate chips. Let stand 5 minutes until melted. Spread the chocolate on the crust.
Pour the prepared filling over the top and smooth to the edges.
Return to the oven and bake until the filling is set around the edges and jiggles slightly in the middle, 20-25 minutes.
Remove from oven and cool 2 hours before cutting.
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German Chocolate Pecan Pie Bars
These German Chocolate Pecan Pie Bars capture the essence of the classic cake, but in a convenient and irresistible bar form. Layers of rich chocolate, toasted pecans, and coconut come together in a symphony of flavors that's sure to satisfy your sweet cravings.
For the full, step-by-step recipe, be sure to visit Bake or Break. And if you're a fan of dessert innovations that are sure to impress, don't forget to subscribe to our channel for more mouthwatering recipes like this one!
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Chocolate Pecan Slab Pie Bars | Bake It With Love
Absolutely scrumptious chocolate pecan pie flavors combined in these Chocolate Pecan Slab Pie Bars that are to-die-for-delicious!! Layers of amazing flavors beginning with a cream cheese pie crust, then chocolate pecan pie filling and topped off with more chocolate drizzle, chocolate chips and crushed pecans. Yumm!!
Get the full printable recipe and complete instructions at
Ingredients
3 cups All-Purpose Flour
1 cup Butter (softened, room temperature)
1 8 oz package of Cream Cheese (softened, room temperature)
1 cup Light Corn Syrup
2 cups Semi-Sweet Chocolate Chips (divided - 2, 1 cup portions and reserve a handful from the second 1 cup portion for the topping)
6 Eggs (room temperature, beaten)
1 1/3 cup Light Brown Sugar (packed)
1/2 Tbsp Vanilla Extract
3 cups Pecan Halves (reserve a handful or about 1/2 cup for topping)
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Pecan Pie Bars That Are Better Than Pecan Pie
Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time--making it perfect for the holidays!
Recipe:
Ingredients
Crust
2 ⅓ cups all-purpose flour (291g)
½ cup light brown sugar (100g)
1 ½ teaspoons cornstarch
¾ teaspoon table salt
1 cup unsalted butter, very cold and cubed (226g)
2 Tablespoons heavy cream
Pecan Pie Bar Topping
¼ cup unsalted butter, melted and cooled (57g)
1 cup light brown sugar, firmly packed (200g) (I prefer to use a blend of light and dark brown sugar)
3 Tablespoons all-purpose flour
3 large eggs, room temperature preferred, lightly beaten
1 cup light corn syrup
1 ½ teaspoons vanilla extract
¾ teaspoons table salt
2 ½ cups chopped pecans (250g)
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Instructions
00:00 Introduction
Crust
00:24 Preheat oven to 350F (175C) and line a 9x13 baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
00:29 Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
01:28 Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
02:23 Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 1-second pulses for me).
03:17 Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
04:17 Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.
Pecan Pie Bar Topping
04:26 Melt butter and set aside so it has some time to cool.
04:45 In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
05:12 Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
06:13 Stir in chopped pecans.
06:25 Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle when the pan is jostled.
07:12 Allow to cool for 4-6 hours or overnight before cutting and serving.
Notes
Preparing without a food processor
Note that while the crust for pecan pie bars can be prepared without a food processor (using a grater or pastry cutter or rubbing the butter into the mixture), it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor, so use yours if you have it!
Corn syrup
I prefer to use light corn syrup, dark corn syrup will work but I find it makes the bars richer in a way that I found to be overpowering. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.
Pecans
I tried this recipe toasting the pecans first and without toasting the pecans and did not find a significant difference and the extra step to be unnecessary. However, you can feel free to toast the pecans first!
Storing
After cooling/cutting, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
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Marcel Cocit's Chocolate Pecan Pie Bars - Home & Family
Chef Marcel Cocit is making a delicious sweet treat of chocolate pecan pie bars.
Get more Home & Family Recipes here:
Chocolate Chip Pecan Bars | Bar Cookie Recipe | Simple & Delicious!
Chocolate Chip Pecan Bars
Ingredients:
2 sticks salted butter
1/2 cup brown sugar
2 1/2 cups flour
3 eggs
1/2 cup sugar
3/4 cup corn syrup
1 cup semi-sweet and/ or dark chocolate chips
2 cups of pecans or praline pecans, roughly chopped
2 tbs melted butter
Directions:
Preheat oven to 350 degrees. Line a 9 x13 pan with foil or parchment paper and let it hang over the side of the pan
Mix flour, brown sugar, and 2 sticks of butter together. Mixture will be crumbly. Press the mixture into the pan and bake until golden brown (about 25-30 mins)
Allow crust to cool
Mix all of the other ingredients together in a bowl; gently fold in chocolate chips last. Spread mixture over crust and bake for another 25-30 mins or until center is set
Let cool completely and lift the bars out of the pan (using the foil/parchment paper) and cut into small squares
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About Me:
My name is Andrea and I'm married to the love of my life. I’m a food lover and full-time stay at home mama to the sweetest little 1-year-old boy. Every day is an adventure in life AND food!
I’m always on the hunt for good BBQ and a great bargain. I enjoy cooking, baking, trying new recipes, taste tests, and meal planning. I also enjoy grocery shopping and trying out new products, so you’ll see a lot of grocery hauls.
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#pecanpie #barcookies #chocolate