THE BEST Gooey Chocolate Pecan Pie Bars

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These Chocolate Pecan Pie Bars are SO gooey and decadent with all the deliciousness of pecan pie without the fuss! Making bars means they bake faster, the cool quicker, you get to eat them sooner and they are easy to serve and transport! I promise this pecan pie filling has the gooiest texture that will have you swooning with dark chocolate chips all throughout. It has a nice balance of salt and sweet so it is not cloying and I warn you they are highly addictive! If you love pecan pie, check out my easy Maple Brown Butter Pecan Pie or Espresso Chocolate Pecan Pie with a NO-ROLL, press-in crust.

single square of chocolate pecan pie bars

WHY THIS RECIPE WORKS

Easy to make - these squares are easy to prepare because they have a simple press in crust and you don't need to fuss over pie dough.
Gooey pecan pie filling - these are the gooiest pecan pie bars that ever lived! The filling is absolutely heavenly and I find it hard to stop eating these! There's a secret to how they stay so gooey, so continue reading the post below to find out.
Dark chocolate chips - the addition of dark chocolate to pecan pie really works because the bitterness helps balance the sweetness, and... more chocolate is never a bad thing in my books.
Buttery crust - the crust for these bars is buttery, but not too much. I like a thin crust for my pecan pie since it is already a rich dessert and I find using a shortbread base is too dense and stodgy. This cookie-like crust is perfect for me and it stays crisp.

INGREDIENTS FOR PECAN PIE BARS

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

Butter - you will use melted butter to make the crust and the filling. You can use salted or unsalted butter. If you use salted butter, add a pinch of salt to the crust ingredients.
Brown sugar - brown sugar adds caramel-like flavor due to the molasses content which makes the filling more complex. You can use light or dark brown sugar for this recipe. I chose light brown here because I wanted the taste of the maple syrup to shine, but dark brown sugar also tastes great!
Corn syrup - corn syrup has special properties in that it contains certain types of sugar/carbohydrates that prevent crystallization and create a velvety viscosity so that the filling has a smooth consistency. You could replace it with maple syrup if you do not like using corn syrup, but I think it really helps with the texture.
Eggs - two large eggs will add structure to set the filling since pecan pie filling is a sugar-based custard after all!

Pure vanilla extract - vanilla will add rich undertones. I like this Madagascar Bourbon Vanilla extract.
Vinegar - yes, plain old vinegar! It's my secret ingredient and I learned this tip when developing my Butter Tarts recipe in my Occasions cookbook. Vinegar cuts the sweetness and will make this pecan pie stand out from any others you've had before.
All purpose flour - regular unbleached all-purpose flour works just great for the crust and you'll need just 1 teaspoon to guard against over-cooking the filling.
Salt - it's so important in the filling to balance all of the sugar!
Pecans - if you have time, I recommend toasting the pecans in the oven or in a dry frying pan over the stove to maximize their flavor before chopping them up to mix into the filling.
Chocolate chips - chocolate works so well in pecan pie, but I highly recommend DARK chocolate. I use bittersweet chocolate with 70% cocoa, but you can use semisweet chocolate chips which have 50% cocoa solids. Bittersweet chocolate is less sweet and also has more intense chocolate taste.

chocolate pecan pie bars sliced on parchment

STEP BY STEP INSTRUCTIONS: HOW TO MAKE CHOCOLATE PECAN PIE BARS

STEP 1). Make the crust. combine flour, brown sugar and salt in a medium bowl and blend together with your fingertips so that there are no lumps of brown sugar. Add the melted butter and stir with a wooden spoon to combine, then bring it together with your fingertips to blend evenly. Tip the mixture out into your prepared pan and pat it down in an even layer, pressing it about ½-inch up the sides. Run the back of a spoon over the surface to smooth it out.
STEP 2). Bake the crust. Bake for 15-20 minutes, until lightly golden and a bit brown around the edges.
STEP 3). Make the filling. Whisk together eggs, brown sugar, corn syrup and cream in a large bowl until smooth and syrupy. Mix in vinegar and vanilla extract, then whisk in flour until thoroughly blended and smooth. Stir in pecans and chocolate chips.
STEP 4). Bake. Pour the mixture over the still-warm baked crust and spread it out but don't push it to the edges as we don't want it to leak down the sides. Sprinkle extra chocolate chips over top and poke some pecan halves into the filling. Bake for 20-25 minutes until firm and set around the edges and it still feels just a tiny bit soft in the middle. If using a glass dish, you may need 5-10 minutes more.
STEP 5). Cool. Transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before slicing into squares.

EXPERT BAKING TIPS FOR PECAN PIE BARS

Do not over-whisk the filling. All you need to do is whisk until it is smooth and the sugar is dissolved. The intention is not to whip air into the mixture which will create air bubbles that can make the surface look less attractive and cause it to puff up too much as it bakes.
Don't skip the salt! Salt is so important in baking, and especially in a sugar pie like this one! Do not leave it out.
Press the crust crumbs up the sides of the pan. Make an edge of just ½ inch to help contain the filling so it doesn't leak down the sides and make the crust soggy. This recipe makes a thin crust so it stays crisp (that's how I like it), so even though it may not look like enough, I promise it is.
Do not over-bake the crust. The crust is ready when it is fragrant and golden. If you over-bake it then it may stick to the pie dish.
Pour the filling over the hot crust. I do this to quickly start setting the filling so that it cooks quickly and reduces the chances of it seeping down to the bottom.
Do not over-bake the filling. The filling is ready when it puffs up and the pecans on top are golden. It should still wobble a bit in the middle since it will continue to cook and set as it cools. If it is completely stiff in the middle, then it will probably be over-cooked by the time it cools.
Use a metal baking pan. I recommend using a metal baking pan for this recipe since it conducts heat faster and will make a crispier crust.
Line the pan with foil. After you pre-bake the crust, it will shrink a bit on cooling and come away from the sides. This happens especially with non-stick parchment paper leaving a gap between your crust and the paper, so that the filling can seep through to the bottom and make a soggy crust. To avoid this, line with foil and build the crust up the sides about ½-inch to create an edge border to hold in the filling. Foil adheres better to the base so that any shrinkage won't compromise the crunch.

SECRET INGREDIENTS FOR PECAN PIE

Secret ingredient #1: Acid! Add vinegar -- with all the sugar in the recipe, vinegar really elevates the taste in a way that completely AWAKENS your tastebuds and truly makes them dance. If you've never made pecan pie with vinegar before, then try this now and you will realize what you have been missing. It will change your pie game!
Secret ingredient #2: Salt! Don't forget salt to offset the sugar.
(Not so) Secret Ingredient #3: Bitter chocolate! I love this combo and I've even gone as far as using 100% cocoa (unsweetened chocolate) chunks in this recipe. I love how the bitterness plays off the sweet filling.

chocolate pecan pie bars sliced into squares

RECIPE FAQ

Can I make pecan pie bars with butter?

If you don't have cream, you can replace it with 2 tablespoons of melted butter and they will still be great, just a bit firmer in texture. Cream is what really makes these so gooey!

How to make the BEST pecan pie filling?

Roast the pecans! Just spread them out on a baking sheet and place it in the oven as it is preheating. Once your oven is preheated (or even before!) they should be nicely toasted. It's like not even an extra step because you have to wait for the oven to pre-heat anyway, right? The other important thing is to use more than just sugar. There needs to be something with complex flavor. My combination of brown sugar, vinegar and salt is magical.

Can I make pecan pie without corn syrup?

Yes you can. You can replace the corn syrup in this recipe with maple syrup, brown rice syrup or agave syrup, however maple syrup has a higher water content than corn syrup, so if you do this then I recommend replacing the cream with melted butter as mentioned above.

Do I need to let pecan pie bars cool?

YES! Pecan pie filling can only reach its full textural and taste potential once it is completely cooled and set! Don't rush it. I know it's so SOOOO tempting, but these actually taste better as they age. The filling for pecan pie is basically a custard without all the milk. It is a wet egg-based mixture. The only major setting ingredient is eggs and there is just 1 teaspoon of flour to absorb the liquid.
As the eggs cook they curdle with sugar syrup suspended within a gel-like network. When the filling is hot the "gel" is firm and the molecules are hot and moving all over the place! As they cool the ingredients will settle into a soft, silky gooey gel and the flavour will become more rounded and rich. Patience is rewarded!

Can I freeze pecan pie bars?

Yes, you can place chilled and set sliced pecan pie bars into a resealable freezer bag and freeze for up to 3 months.

What do I do with leftover pecan pie filling?

If you happen to have leftover filling, you can make it into mini tarts by baking it in a muffin pan or buy mini pre-baked tart shells and bake it off.

How long do pecan pie bars last?

These pecan pie bars keep very well since it has such a high sugar content. You can store it in an airtight container at room temperature for up to 4 days or keep it in the fridge for 1 week.

If you love baking with pecans, check out these recipes!

Turtle Cheesecake Pecan Pie Pumpkin Cupcakes Cinnamon Swirl Pumpkin Bread Dark Chocolate Brown Butter Pecan Cookies Fluffly Pumpkin Cake with Cream Cheese Frosting Pecan Pumpkin Streusel Muffins Coffee Pecan Chocolate Chip Cookies Maple Pecan Chocolate Chunk Banana Bread

Do you love baking with pecans? Try these recipes:

More Squares & Bars

Looking for more squares & bars recipes? Try these:

Video

Chocolate Pecan Pie Bars

Christina Marsigliese, Food Scientist MSc.

These are the GOOIEST chocolate pecan pie bars you will ever find! They're studded with dark chocolate over a buttery brown sugar press-in crust that stays crisp. The filling is not too sweet and I warn you that these are highly addictive!

4.97 from 26 votes

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Prep Time 10

Cook Time 40

Servings 16 squares

Ingredients

Crust:

1 cup (142g) all-purpose flour
⅓ cup (70g) packed light brown sugar
¼ teaspoon salt
⅓ cup (75g) unsalted butter, melted and cooled

Pecan filling:

2 large eggs at room temperature
2 tablespoon (30ml) heavy whipping cream or light cream
½ cup (110g) packed light brown sugar
¼ cup (60ml) golden corn syrup
1 teaspoon (3g) all-purpose flour
¼ teaspoon salt
½ teaspoon apple cider vinegar or white vinegar
½ teaspoon pure vanilla extract
1 cup (110g) chopped pecans
⅓ cup (56g) dark chocolate chips plus extra for topping

Instructions

Preheat your oven to 350°F. Lightly butter an 8x8-inch baking dish or 8x8-inch metal baking pan with aluminum foil and butter the foil.
NOTE: I recommend using a metal baking pan for this recipe since it conducts heat faster and will make a crispier crust.
Make the crust. combine flour, brown sugar and salt in a medium bowl and blend together with your fingertips so that there are no lumps of brown sugar. Add the melted butter and stir with a wooden spoon to combine, then bring it together with your fingertips to blend evenly. Tip the mixture out into your prepared pan and pat it down in an even layer, pressing it about ½-inch up the sides. Run the back of a spoon over the surface to smooth it out. Bake for 15-20 minutes, until lightly golden and a bit brown around the edges.
Make the filling while the crust bakes, and once it is baked, reduce the oven temperature to 325°F
Make the filling. Whisk together cream, brown sugar, corn syrup and eggs in a large bowl until smooth and syrupy. Mix in vinegar, vanilla extract and salt, then whisk in flour until thoroughly blended and smooth. Stir in pecans and chocolate chips.
Pour the mixture over the still-warm baked crust and spread it out but don't push it to the edges as we don't want it to leak down the sides. Sprinkle extra chocolate chips over top and poke some pecan halves into the filling. Bake for 20-25 minutes until firm and set around the edges and it still feels just a tiny bit soft in the middle. If using a glass dish, you may need 5-10 minutes more. Transfer to a wire rack to cool completely. Refrigerate for 1 hour before slicing into squares.
A note on lining the pan: After you pre-bake the crust, it will shrink a bit on cooling and come away from the sides. This happens especially with non-stick parchment paper leaving a gap between your crust and the paper, so that the filling can seep through to the bottom and make a soggy crust. There are a few ways to avoid this: do not line the dish. Just grease it lightly and cut squares in the dish to serve. If you wish to use a liner for easy removal of the slab, choose a metal pan, line with foil and build the crust up the sides about ½-inch to create an edge border to hold in the filling.
FOIL VS. PARCHMENT
I like to use foil to line pans for recipes with fillings that are more fluid like this pecan pie filling. As the pre-baked base cools, it can shrink slightly away from the non-stick surface of parchment paper and leave a gap where the filling can seep through and make a soggy bottom. Foil adheres better to the base so that any shrinkage won't compromise the crunch.