Pecan Pie Bars Recipe

Cut pecan pie bars against a white background ready to serve

5 from 7 votes

This gooey Pecan Pie Bars recipe are made up of a buttery shortbread base, toasted pecans, sticky caramel, loads of chocolate and a salt sprinkle!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dessert

Cuisine: American, soul food, south, Southern

Servings: servings

Calories: 303kcal

Author: Jocelyn Delk Adams

Equipment

Baking Dish Set

Ingredients

For the Crust

1 cup unsalted butter room temperature
1/2 cup light brown sugar
2 1/3 cup all-purpose flour
1 tsp kosher salt

For the Filling

2 cups pecan halves and pieces
3 large eggs room temperature
3/4 cup corn syrup
1/2 cup light brown sugar
2 tbsp molasses
1 tbsp vanilla extract
4 oz semisweet chocolate chopped into chunks
4 oz heath bars 1/2 cup chopped into chunks
Flaky sea salt

Instructions

For the Crust

Preheat the oven to 350 degrees. Grease a 9x13 pan and line it with parchment paper. Leave a couple inches of paper hanging over the sides to easily lift out the bars.
In the bowl of your stand mixer, or using a bowl and a hand mixer, beat the butter, brown sugar, flour, and salt together, on low speed. After about 1-2 minutes, increase the speed to medium and continue to beat until coarse, almost dough-like crumbs form.
Using your hand, or a spatula/large spoon, press the dough mix into the bottom of the pan, trying to spread it as evenly as possible.
Bake for 25-30 minutes, or until lightly browned. Let cool for 10 minutes. In the meantime, prepare the filling.

For the Filling

Spread the pecans on a rimmed baking sheet. Bake for 8-10 minutes or until fragrant and lightly toasted. Remove from the oven and let cool completely.
Wipe out the bowl of the stand mixer. To that bowl, add the eggs, corn syrup, and brown sugar. Beat on low speed until smooth, about 1-2 minutes.
Add in the molasses and vanilla, then briefly mix again until just combined.
Use a spatula to fold in the pecans, chocolate and heath bars. Pour the mixture over the top of the baked crust.
Return to the oven and bake for 25-35 minutes, or until the edges are set and the center is mostly set (a tiny jiggle is fine as it will continue to set as it cools). Once out of the oven, immediately sprinkle flakey sea salt over the top. Add as much or as little salt as you’d like.
Let cool completely, about an hour. Slice into squares and serve!

Notes

Storage

Pecan pie bars can be stored in an airtight container at room temperature for up to 1 week. Alternatively, you can extend the life of your bars by freezing them. Prepare and slice the bars as directed, then double wrap each one in a layer of plastic wrap and aluminum foil. Place the wrapped bars in a freezer-safe airtight container or ziploc bag. Freeze for up to 3 months. Thaw the chocolate pecan pie bars in the fridge overnight before serving.

Nutrition