Craving more bar recipes? Try my pumpkin blondies, peanut butter cookie bars, and almond butter bars. I have a reputation in my friend group for making one heck of a classic pecan pie, but when I need something more sharable (ideally, with chocolate), I make chocolate pecan pie bars. The shortbread crust is flaky and buttery, while the pecans add that essential crunch factor, and generous portions of melted chocolate tie it all together. It’s so decadent you’ll likely forget it’s healthier than OG pecan pie.
Why I love this recipe
Like a more shareable pecan pie. I will only make bars when I’m going to a friend’s house. They’re easy to make ahead of time and way better for sharing with a crowd. Naturally gluten-free. And vegan, now that I think of it. Worth making year-round. Why wait until the holidays when you can have pecan bars any time of the year? Short ingredient list. Considering all the layers of flavor, the ingredient list is pretty straightforward.
Ingredients needed
Coconut flour. I love baking with coconut flour because it’s cakey, chewy, and doesn’t taste like coconut. Don’t substitute this for all-purpose flour, as it won’t have the right taste or texture. Maple syrup. To sweeten the shortbread base and caramelize the pecan topping. Honey can also be used, though I think pecans and maple are the perfect pairing. Coconut oil. To add a ‘buttery’ texture to the shortbread and the topping. If not strictly dairy-free, use unsalted butter. Sugar. Helps caramelize the pecan topping. Use white or light-brown sugar. Salt. Enhances the sweetness of the other ingredients. Vanilla extract. A must for pecan pie. Pecans. It can’t be a pecan dessert without some pecans! Semi-sweet chocolate chips. Melted and drizzled over the bars.
How to make chocolate pecan pie bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and line a baking dish with parchment paper. Step 2- Bake the shortbread. Combine the shortbread ingredients in a large bowl until crumbly. Press it into the prepared pan and bake until golden. Step 3- Make the pecan caramel. Add the remaining ingredients (minus the pecans and chocolate) to a pot and gently simmer. Remove from the heat and whisk in the pecans. Step 4- Second bake. Pour the pecan topping into the shortbread mixture and bake until bubbling. Remove it from the oven and sprinkle half the chocolate chips. Step 5- Drizzle with chocolate. Melt the rest of the chocolate and drizzle over the bars. Refrigerate before slicing.
Arman’s recipe tips
Try not to overbake the bars. If the pecan mixture is bubbling for too long, you risk the filling becoming dry. Use a warm, sharp knife to slice the bars. I find it’s easiest if I run a sharp knife under hot water, then carefully dry it, slice, and repeat. Use the right pan! Not all baking pans are created equal. I tested this recipe with a ceramic baking pan. If you’re using a glass pan, you’ll want to add another 2-3 minutes of bake time as glass pans take longer to warm up. Save time. Use a stand mixer with a paddle attachment to make the crust. Give it a boozy twist. Add a splash of bourbon to the pecan mixture. Don’t worry–it should all cook out. Or add more chocolate flavor. Stir in 2 tablespoons of cocoa powder.
Storage instructions
To store: Let the bars cool to room temperature, transfer them to an airtight container, and store them in the fridge for 4-5 days. To freeze: Wrap the bars in aluminum foil, store them in a freezer-safe container, and freeze for 3 months.
More holiday desserts to try
Pumpkin bars Healthy apple cake Healthy pumpkin pie Gingerbread blondies
