February 1, 2022

Chocolate Pecan Bars

Chocolate Pecan Bars

Hello, friends. You know when the holidays roll around and it suddenly becomes cookie and pie season? It really is the best but sometimes, just sometimes, we want something that bridges the pies and cookies and is bite sized which makes it great for those holiday parties!

That's where these chocolate pecan bars come in. You can make a batch of them with the intention of having just one but come on, 'tis the season after all, right?

What are Chocolate Pecan Bars?

Take a chocolate and pecan pie, combine them, turn them bite sized pieces and you've got chocolate pecan bars. We've been loving making these recently and in all honestly, we have to say we do love them more than a full on pie. The bars are crunchy, gooey, perfectly sweet and and have just the right amount of flakiness to them. You make then bake the crust, make the fllling and spread it evenly on your crust then bake and cut to precise squares. They're the ultimate sweet treat.

Ingredients for Chocolate Pecan Bars

The chocolate pecan bars are heavenly but we will say that they require a bit of time given that you have to let the crust cool and there are multiple steps in the baking. But trust us, they are WORTH IT! Here are the main ingredients you'll need:

  • All-purpose flour
  • Sugar: Granulated and Brown
  • Cinnamon
  • Vanilla Extract
  • Butter
  • Eggs
  • Chococolate
  • Pecans
  • Salt
  • Corn syrup

A Quick Note on the Dough

The reason why we are able to bake the dough without “blind-baking”, or having it rise too much on us is because this dough is made in the style of a Pâté Sucrée, which means “sweet dough” in French. Unlike traditional pie dough, this dough has sugar and egg yolks added to it and the butter is usually distributed more thoroughly and evenly, which limits air pockets and rising.

We also “dock” the dough, or poke holes in it in order to release steam as it bakes. By doing this, the steam can release from the dough instead of being trapped inside, causing the dough to rise when being baked.

How to Store Chocolate Pecan Bars

While of course these bars will taste best fresh, you can keep them in an airtight container for up to one week at room temperature or in the fridge for up to two weeks! Looking to save them even longer? Freeze them in a freezer safe plastic bag for up to three months!

We've been seriously eating these nonstop! We saved a couple of them in the freezer and well let's just say they've now all been transferred to the fridge for daily treats.

Cheers and eat well!

Chocolate Pecan Bars

Everyone loves a pecan pie but combine that with chocolate and cut into bite sized pieces and you've got yourself crunchy, gooey and flakey bites that are perfect for every occasion, especially this holiday season.
















  • 3 cups all-purpose flour
  • ½ cup of granulated sugar
  • 1 teaspoon of salt
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of vanilla extract
  • 1 cup of unsalted butter (diced & cold)
  • 2 egg yolks
  • 3-4 tablespoons of ice water


  • 1 cup of light corn syrup
  • ½ cup brown sugar
  • ¼ cup butter (melted)
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 whole eggs
  • 1 cup of chocolate disks (65% cocoa)
  • 1 ½ cups pecans (chopped)
  • ½ teaspoon salt

Note: Yields one 12 inch x 10 inch pan / 90 bars.


Making The Crust:

  1. Cut your butter into small pieces and put it in the freezer for about 5-10 minutes to chill.
  2. Using your food processor, add the flour, salt, sugar, and ground cinnamon with the traditional blade attachment.
  3. Add the diced butter from the freezer to the flour mixture in the food processor and pulse so that the butter is broken into even smaller pieces. (About 5-10 pulses)
  4. Add the vanilla extract and the egg yolks and pulse again until everything is incorporated and the mixture slightly resembles coarse cornmeal.
  5. With the food processor running, add the ice water and continue to process until the dough comes together and forms a ball-like shape. Immediately turn off the food processor and transfer the dough to the counter.
  6. Gently knead the dough to fully incorporate everything into a smooth ball of dough.
  7. Roll the dough into a flat sheet, wrap it with plastic wrap, and place in the fridge for at least 15 minutes to chill.

To Bake The Crust:

  1. Take a 12 inch x 10 inch pan and spray it with pan spray and then line it with parchment paper so that the parchment goes up every side of the pan. Spray the parchment with pan spray as well.
  2. After at least 15 minutes, remove the dough from the fridge and unwrap the plastic wrap. Lightly flour your counter and place the dough down on the counter.
  3. Preheat the oven to 350 F.
  4. Using a rolling pin, roll the dough out so that it is roughly ½ inch thick. Transfer the dough into the pan you lined with parchment and press the remaining dough into the pan to line the entire bottom of the pan with dough. (Do not line the sides of the pan with dough.)
  5. Using a dough docker or fork, gently poke holes in the dough throughout the bottom so it roughly resembles the top of a graham cracker. (The holes don’t need to be perfect, they won’t be seen and are simply there to help prevent the dough from rising.)
  6. Place the pan in the oven and bake at 350 F for about 15-20 minutes, or until the dough starts to turn a light brown color.
  7. Once the dough turns a light brown color, remove the pan from the oven and allow it to cool at room temperature for about 20 minutes.

Making The Filling:

  1. Preheat the oven to 350 F.
  2. In your stand mixer with the whip attachment, add the eggs, along with the vanilla and cinnamon. Mix for about 30 seconds on a low speed to break up the eggs.
  3. Slowly stream in the corn syrup while mixing.
  4. After incorporating all the corn syrup, add the brown sugar and continue to mix on a medium speed until the mixture is light and fluffy (about 2 minutes).
  5. Add the melted butter and continue mixing until it is evenly incorporated.
  6. Once incorporated, Remove the bowl from the mixer, add the salt, chopped pecans, and chocolate and mix using a wooden spoon or rubber spatula until all of the pecans and chocolate are evenly coated with the batter.

Baking The Filling:

  1. Spread the filling evenly into your pan with the dough already half-baked in the bottom. Gently shake the pan to distribute evenly and to allow the filling to settle.
  2. Transfer the pan to the oven and bake at 350 F for about 1 hour, or until the center no longer giggles and starts to gently rise.
  3. Once removed from the oven, Allow the filling to cool for about 2 hours in the fridge before cutting.

Cutting The Bars:

  1. Once the filling has completely cooled, remove the pan from the fridge and set it down close to a cutting board.
  2. To remove the bars from the pan, gently invert one side of the pan about 45 degrees and grab the parchment on one side. Gently tug on the parchment and loosen the bars from the pan. From here, you should be able to pull the entire block of bars up out of the pan and transfer it to your cutting board.
  3. Once the block is on your board, gently tilt the block to remove the parchment on all sides.
  4. When all the parchment is removed, cut the large block into strips that are about 1 inch thick. (If you are cutting the strips lengthwise you will have roughly 9 strips. If you are cutting them widthwise you should have roughly 11 strips.)
  5. After all the strips are cut, rotate the strips 90 degrees and cut each strip about 1 inch thick again, similar to if you were dicing a vegetable.
  6. You should be left with roughly 90-100 small 1 inch by 1 inch bars
  7. Serve chilled, warm, or room temperature depending on your preference


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