Everything you love about pecan pie but in a chocolate cookie format!
This dessert was, in fact, a product of sheer panic. See, we were invited to a party that was dressy and where we really didn’t know anyone but the hosts. And to know me, I can’t go empty-handed. I just wasn’t raised that way.
So I went to the kitchen in a state of panic, looking for something to make that wasn’t anything non-fancy. I went through cupboards, cookbooks, and freezers, and it wasn’t until I saw two single pecan pies that I had wrapped up that it dawned on me to make pecan pie bars.
Now, usually, bar cookies aren’t that fancy, but these were not your ordinary bar cookies. My chocolate pecan bars are incredibly decadent. We’re talking when you cut these, cut them no bigger than say 1″x1″ or MAYBE cutting them into 20 pieces from a 9×9″ pan. They are THAT rich but in the most delicious way!
Realistically, this dish doesn’t take long to make – prep and baking under 35 minutes. The longest part was waiting for them to cool completely before cutting. If you cut them when they are even the tiniest bit warm, they will fall, and you’ll end up with a mess; a very delicious mess, but still a mess.
This is one of those dishes where I was thankful that they had to chill for a few hours, as I was stressed out and exhausted. So thankfully, I could take a very much-needed nap.
So off to the party we went, and yours truly was as uncomfortable as ever. I’m actually pretty shy in person when I don’t know people. I hate being the center of attention.
I don’t know if you’re like me, but when a new food arrives at a party, you could be beyond stuffed, but as soon as you see something new *magically* you have more room in your tummy to try.
As soon as I set these on the table, people were coming up and sampling them within minutes. Since I didn’t know these people, I made a little card that I stuck in one of them that stood up, saying what they were. Plus I do my very best to be sensitive to those with food allergies and considering these were chocked full of nuts I didn’t want anyone taking any chances.
Y’all, I swear, as soon as someone tasted one, the word spread like gossip in Hollywood, and every person at the party was at the dessert table taking these bars. I just stood there quietly and watched, partly because I wanted to get unbiased reactions. Everyone started raving over them, asking who brought them. I then introduced myself and began talking about the bars, and my shyness quickly disappeared. I was talking about food, so I was in a comfort zone, I suppose.
If you’re looking for a truly rich and decadent dessert, then definitely opt for these bars. They are definitely a crowd pleaser!
PrintChocolate Pecan Pie Bars Recipe
Everything you love about pecan pie, but in a chocolate cookie format
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: ~16-20 servings
- Category: chocolate pecan pie, desserts, pecan pie bars, pie bars, sweet treats, sweets
- Method: oven
- Cuisine: chocolate pecan pie, desserts, pecan pie bars, pie bars, sweet treats, sweets
Ingredients
Crust
- 1 1/2 cups flour
- 3/4 cup dark cocoa powder, unsweetened
- 1 cup confectioners’ sugar
- 1 teaspoon salt
- 1 cup butter (2 sticks), cold and cut into small pieces
- 2–3 tablespoons heavy cream
Chocolate Pecan Layer
- 1 3/4 cups pecans, whole
- 1 1/2 cups semi-sweet chocolate chips
Pie Filling Layer
- 8 tablespoons butter (1 stick), unsalted
- 3/4 cup light brown sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon salt
Instructions
Make The Crust
- Preheat the oven to 350°F with the rack in the middle. Line a 9×9” glass baking dish with parchment paper and then spray it. Make sure to leave a 1” overhang to help lift it out.
- In the bowl of a food processor, make the crust by pulsing the flour, cocoa, confectioners’ sugar, and salt. Next, add the butter and process for 2-3 minutes.
- Add in the cream and process until the dough comes together. It will be like a slightly wet shortbread dough. If the dough is not wet, add a tablespoon or so more cream. You want it to be damp and sandy, but it will retain its shape when compressed. Remove the dough from the bowl and place it into the pan.
- Use the back of a measuring cup to press the dough down. You want it compressed and compact.
- Next, add the pecans on top of the crust. Additionally, sprinkle the chocolate chips evenly.
Make The Filling & Bake
- Make the pie filling by placing the butter, sugar, cream, vanilla bean paste, and salt in a medium saucepan over medium heat. Whisk until smooth and melted. It should be creamy.
- Pour the pie filling over the top of the pecans and chocolate. Bake for 25 minutes, then place on a cooling rack for at least 1 hour. When the pan is cool to the touch, place it uncovered in the fridge for 1-3 hours or until thoroughly chilled. Remove from the refrigerator and cut into small squares.
- Store leftovers covered in the fridge.
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