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Pecan Pie Bars cut into individual bars and 3 stacked on a wooden board, showing the inside of the cookie

Chocolate Pecan Pie Bars (no corn syrup)

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5 from 1 review

If you’re anything like me, the craving for pecan pie doesn’t stop at Thanksgiving—it lingers well into the holiday season and beyond. Enter my Chocolate Pecan Pie Bars! Imagine all the flavors of a traditional pecan pie, elevated with a touch of chocolate and optional bourbon, condensed into irresistible two-bite treats. These bars are as indulgent as they are shareable, making them perfect for a cookie exchange, holiday gatherings, or gifting to friends and family.

  • Prep Time: 20 minutes
  • Crust Refrigeration Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: around 4 dozen 1x
  • Diet: Vegetarian

Ingredients

Scale
  • Refrigerated dough for 2 (9-inch) pie crusts (Easy Flaky Pie Crust x2, your favorite recipe, or purchased)
  • 4 large eggs, divided use
  • 1 tablespoon water
  • 1 1/2 cups (packed) light or dark brown sugar
  • 3/4 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon table salt
  • 3/4 cup butter, melted and cooled
  • 3 tablespoons bourbon (or half and half)
  • 1 1/2 teaspoons vanilla extract
  • 2 cups chopped pecans, lightly toasted
  • 1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees. Line a half-sheet pan with parchment paper.

Pre-Bake Crust

  1. Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that covers the bottom and slightly up the sides of your prepared pan (around 1/8 to 1/4 inch). Refrigerate for 30 minutes.
  2. Prick bottom of crust all over with a small fork. Line crust with foil and fill with pie weights. Bake for 15 minutes.
  3. In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
  4. 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.

Prepare filling and bake

  1. In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
  2. In a large mixing bowl, lightly beat remaining 3 eggs. Stir in melted and cooled butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over crust.
  3. 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.

Notes

Make ahead: Cookies are best eaten within 4 days. Store in an airtight container in the refrigerator. They can be frozen in an airtight container for up to 2 months.

  • Author: Lee Clayton Roper
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Find it online: https://www.seasonedkitchen.com/pecan-pie-bars