Chocolate Pecan Pie Bars
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| Prep Time | 25 minutes |
| Cook Time | 60 minutes |
| Servings |
squares
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Ingredients
- 3 cups pecan halves
- 1 3/4 cups all purpose flour
- 3/4 cup confectioner’s sugar
- 3/4 cup unsalted butter cold & cubed
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cup semisweet chocolate chips
- 3 eggs room temp
- 3/4 cup light brown sugar firmly packed
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter melted
Ingredients
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Instructions
- Preheat oven to 350°F.
- Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
- Line the bottom and sides of a 9"x 13"x 2" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
- Whisk together the flour, confectioners' sugar, and cocoa. Add the cold butter, and combine with a pastry blender* until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan.
- Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
- Place the eggs in a large mixing bowl, and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in pecans. Pour evenly over the partially baked crust
- Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
- Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars.
Recipe Notes
These bars were a great substitution for pecan pie at Thanksgiving! If you want to take the "German Chocolate" route, you can add coconut but the husband doesn't like it.
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