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Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars

Charlotte Hancey
A simple shortbread crust is filled with a chocolate pecan pie filling and baked until golden. So easy and delicious!
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Servings 12


For the shortbread:

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup butter, softened

For the filling:

  • 3 large eggs
  • 3/4 cup corn syrup
  • 3/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 cups pecans, roughly chopped
  • 1 1/2 cups semi-sweet chocolate chips


  • Preheat oven to 350° F. Line a 9X13-inch baking dish with non-stick tin foil or regular foil sprayed with cooking spray.
  • To make the crust, combine the flour, brown sugar, salt and cinnamon in a medium-sized bowl. Add butter and cut in with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes.
  • In a medium-sized bowl, whisk eggs then add corn syrup, sugar and vanilla. Stir to combine. Stir in melted butter, followed by pecans and chocolate chips. Stir until well combined.
  • Pour filling over crust evenly. Bake for 25-30 minutes or until browned and set. Cool completely. Lift the bars out of the pan with the foil, cut into squares and serve.
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