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Decadent Chocolate Pecan Pie Bars

  • Author: The Kitchen Whisperer

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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
  • 23 tablespoon heavy cream

Chocolate Pecan Layer

  • 1 3/4 cups pecans, whole
  • 1 1/2 cups semi-sweet chocolate chips

Pie Filling Layer

  • 8 tablespoon butter (1 stick), unsalted
  • 3/4 cup light brown sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 350F with the rack in the middle.
  2. Line a 9×9” glass baking dish with parchment paper and then spray. Make sure to leave a 1” overhang to help lift out.
  3. In the bowl of a food processor, make the crust by pulsing the flour, cocoa, confectioners’ sugar and salt.
  4. Add the butter and run the processor for 2-3 minutes.
  5. 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 wet and sandy but will hold a shape when you compress it.
  6. Remove the dough from the bowl and place into the pan.
  7. Use the back of a measuring cup to press the dough down in. You want it compressed and compact.
  8. Next add the pecans on top of the crust.
  9. On top of that sprinkle the chocolate chips evenly.
  10. Next make the pie filling by placing the butter, sugar, cream, vanilla bean paste and salt in a medium sauce pan over medium heat.
  11. Whisk until smooth and melted. It should be creamy.
  12. Pour the pie filling over the top of the pecans and chocolate.
  13. Bake 25 minutes and then place on a cooling rack for at least an hour.
  14. When the pan is cool to the touch, place uncovered in the fridge for1-3 hours or until chilled.
  15. Remove from the fridge and cut into 1×1” pieces.
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