Chocolate Pecan Pie Bars (no corn syrup)

I’ve always loved the flavors of pecan pie, and after Thanksgiving last year I was craving an easier way to enjoy those delicious tastes. So, that’s when I created these Chocolate Pecan Pie Bars—a simpler, shareable version of the classic. They were an instant hit with Robert and other testers, and I’m sure they’ll become a favorite in your kitchen, too! Here’s why:

• Deep, complex flavor. The buttery richness of pecans shines through as they bake in a caramel-y batter made with brown sugar, butter, and vanilla – with no corn syrup. Chocolate chips and bourbon take the flavor to the next level.
• Perfect texture. A delightful combination of crunch from the pecans and gooeyness from the filling creates a downright irresistible cookie!
• Well-balanced sweetness. The pie crust base (use my flaky crust recipe, your favorite, or store-bought) balances the sweetness of the topping, giving these cookies a nuanced flavor.
• Big batch, big impact. Depending on how large you cut your cookies, this recipe makes around 4 dozen bars—plenty for gift-giving, larger gatherings, or indulging at home.
• Make-ahead convenience. These bars can be baked up to two months ahead and frozen. They defrost beautifully, tasting just as fresh as the day they were made.
• No special equipment needed. No rolling pins, pie plates, or mixers required—just basic tools and ingredients.

Here’s what you’ll need for these Pecan Pie Bars using pie crust:

• Refrigerated pie dough – Use our Easy Flaky Pie Crust (x2), your favorite recipe, or purchased
• Large eggs
• Light or dark brown sugar – I use light, but dark would work and provide even deeper caramel flavor
• Granulated sugar
• Unbleached all-purpose flour
• Table salt
• Salted butter
• Bourbon – can substitute half and half
• Vanilla extract
• Chopped pecans
• Semi-sweet chocolate chips

Here’s how to create this easy recipe for delicious pecan pie bars:

1. Prep oven and baking pan.
   Preheat oven to 375 degrees. Line a half-sheet ( 10 by 16-inch) pan with parchment paper.
2. Pre-bake crust.
   Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that’s an even layer and covers the bottom and slightly up the sides of the pan (around 1/8 to 1/4 inch high sides). Place back in the refrigerator for 30 minutes. Prick bottom of crust all over with a small fork. Line crust with aluminum foil and fill with pie weights. Bake for 15 minutes. 
3. Brush with egg wash; finish pre-bake.
   In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside. Take crust out of oven and remove weights and foil. Brush bottom with egg wash. Continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.
4. Prepare pecan filling – mix dry ingredients.
   In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
5. Mix wet ingredients; add dry ingredients; place on crust.
   In a large bowl, lightly beat remaining 3 eggs. Stir in melted butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over baked crust.
6. Bake; cool.
   Bake for 18 to 22 minutes or until the bubbling has subsided and the filling is set. Let cool before cutting into bars. Store in an airtight container in the refrigerator.