Best Chocolate Pecan Pie Bars Recipes

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
• Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
• Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

EASY CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

CHOCOLATE PECAN PIE BARS

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.

CLASSIC CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 350° (if using dark or nonstick pan, heat oven to 325°). Beat flour, brown sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Press mixture on bottom and 1/2 inch up sides of ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes or until golden brown.
• Stir remaining ingredients in medium bowl until well mixed. Pour over partially baked crust.
• Bake 30 to 35 minutes or until set. Cool about 15 minutes. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

YUMMY GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350°.
• 2. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
• 3. Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
• 4. Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
• 5. Bake 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.
• 6. Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
• 7. Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
• 8. Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife or pizza cutter to cut into bars.

GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan. Spray foil with cooking spray.
• In food processor, place flour, powdered sugar, 3/4 cup butter and the cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of pan.
• Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool completely in pan on cooling rack, about 30 minutes.
• In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth. Stir in coconut and pecans. Spoon over crust. Bake 25 to 30 minutes or until golden and set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour. Use foil to lift out of pan onto cutting board. Cut into 6 rows by 4 rows.

EASY CHOCOLATE- PECAN PIE BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Set aside 1 cup of cake mix for the filling.
• For the crust: In a large mixing bowl, combine the remaining cake mix, butter, and slightly beaten egg.
• Stir with a fork until crumbly.
• Transfer into prepared pan.
• With lightly floured hands, press lightly and evenly into bottom of pan to form a crust (don't pack crust down to hard).
• Bake the crust for 12 minutes (don't over bake).
• Meanwhile, for filling, in a medium bowl, combine the second mixture of eggs, brown sugar, cornsyrup and vanilla.
• Add the reserved 1 cup of cake mixture; stir with a fork, just until blended (do not beat, some tiny clumps will remain thats okay!).
• Spread filling evenly over baked crust; sprinkle evenly with pecans.
• Bake 25-30 minutes, or until the filling appears set when pan is gently shaken.
• Cool completely on wire rack.
• Cut into bars.

CHOCOLATE-PECAN PIE BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
• Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Add eggs, vanilla and remaining sugar; mix well. Stir in nuts.
• Pour chocolate mixture over warm crust; spread to evenly cover crust.
• Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
• Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm.

RUM CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13" x 9" baking pan.
• 2. Crust Combine crust ingredients with a pastry blender (or two forks) until crumbly. Press into pan. Bake crust for 15 to 17 minutes or until lightly browned. Remove and allow to cool for 15 minutes.
• 3. Filling Whisk brown sugar, eggs, corn syrup, rum, butter, vanilla extract and salt until well blended.
• 4. Sprinkle pecans and chips evenly over the crust. Carefully pour sugar mixture over pecans and chocolate chips.
• 5. Bake for 30 - 35 minutes or until edges are set and bars are golden brown. Center will still be "wiggly". Cool and cut into bars.

CHOCOLATE CHIP-PECAN PIE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.
• In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.
• Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows.

CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with baking spray with flour; set aside.
• In medium bowl, mix flour, sugar and salt. Cut in butter, using pastry blender or fork, until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Press dough into pan and 1/2-inch up sides. Bake 10 to 12 minutes or until light golden brown.
• In large bowl, mix eggs, brown sugar, corn syrup, vanilla, 2 tablespoons melted butter, bourbon, and 1/4 teaspoon salt with whisk until well blended. Stir in pecans and chocolate chips. Pour filling into partially baked crust.
• Bake 20 to 30 minutes or until golden brown and filling is set. During last 10 minutes of baking, cover loosely with foil if necessary to prevent excess browning. Cool 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE-GLAZED PECAN PIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix granulated sugar, butter, 1 teaspoon vanilla and 1 egg. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan (if necessary, use floured fingers).
• Bake 10 to 15 minutes or until edges are light brown.
• Meanwhile, in medium bowl, beat filling ingredients except pecans with spoon. Stir in pecans. Pour over crust.
• Bake 25 to 30 minutes or until set. While warm, loosen edges from sides of pan. cool completely, about 2 hours.
• For triangular bars, cut into 6 rows by 3 rows. Cut each bar in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until melted; stir until smooth. Dip 1 side of each bar into melted chocolate; lay flat to dry.

CHOCOLATE PECAN PIE BARS

Steps:

• 1. Heat oven to 350. In large bowl, whisk together flour and the 2 Tbl. brown sugar til well mixed. With pastry blender, cut in butter til coarse crumbs. Press onto bottom and about 1" up sides of ungreased 9" square pan. Bake 10-12 minutes or until set. Remove from oven. With back of spoon, lightly press crust into corners and against sides of pan. In small bowl, lightly beat eggs, corn syrup, remaining brown sugar, cocoa, 2 Tbl. butter, vanilla and salt until well blended. Stir in pecans. Pour mixture over warm crust. Continue baking 25 minutes or until pecan filling is set. Cool completely in pan on wire rack. Sprinkle heavily to moderately with powdered sugar. Cut into bars or small squares.

SEA SALTED CHOCOLATE PECAN PIE BARS

Steps:

• PRINT Salted Chocolate Pecan Pie Bars YIELD: MAKES 20 TO 24 BARS TOTAL TIME: 2 HOURS ingredients: crust 1 cup unsalted butter, softened 1/2 cup brown sugar 2 1/2 cups all-purpose flour 1/2 teaspoon salt filling 3 large eggs, lightly beaten 3/4 cup light corn syrup 1/2 cup brown sugar 2 tablespoons bourbon 1 teaspoon vanilla extract 8 ounces high-quality dark chocolate, chopped 2 cups unsalted pecans, coarsely chopped 1/2 teaspoon flaked sea salt directions: Preheat the oven to 350 degrees F. Line a 9x13 baking dish with foil or parchment and spray with nonstick spray. To make the crust: In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost dough like. Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for about 10 to 15 minutes. To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and pecans. Pour the filling over top of the crust. Bake for 30 to 40 minutes, until the center is set. Mine took closer to 40 minutes. One removed from the oven, sprinkle with flaked sea salt. Let cool completely before slicing in squares. I love these refrigerated and served cold. They also freeze well too! [slightly adapted from food.com]
• I use granulated sugar instead of brown in the filling. And i used 2 T melted butter in place of the bourbon.
• We actually all preferred room temp instead of cold, so i'm trying storing that way.

CHOCOLATE PECAN PIE BARS

Steps:

• For crust: Grease 15x10-inch baking pan.
• Preheat oven to 350°F.
• In large bowl with mixer at medium speed, beat flour, ½ cup sugar, butter and salt until mixture resembles coarse crumbs.
• Press firmly and evenly into pan.
• Bake for 20 minutes.
• For filling: Stir corn syrup and chocolate in saucepan over low heat until chocolate melts.
• Remove from heat.
• Stir in sugar, eggs and vanilla until well-blended.
• Stir in pecans.
• Pour filling over hot crust; spread evenly.
• Bake for 30 minutes, or until filling is firm around edges and slightly soft in center.
• Cool in pan.

CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350. Grease a 13 x 9 pan. For the crust: beat the flour, butter, and brown sugar in a small mixing bowl until crumbly. Press into the pan and bake for 12-15 minutes or until lightly browned.
• 2. For the filling: beat the eggs, corn syrup, sugar, butter, and vanilla with a wire whisk. Stir in the chocolate chunks and pecan pieces. Pour over the baked crust. Bake for 25-30 minutes or until set. Cut into bars when cool.

CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350 degrees. Line the bottom and sides of a 9 X 13 inch baking pan with aluminum foil or parchment paper. 2. In the bowl of an electric mixer, beat 1 stick butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom. 3. Bake until lightly browned, 20-25 minutes. Let cool, 10 minutes. 4. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TB. melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).