chocolate pecan bars stacked on top of a plate
Baking, Chocolate, Dessert, Snacks

Chocolate Pecan Bars

March 7, 2025 Leave a comment

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It’s the ooey-gooey texture of pecan bars that seem to scratch a certain itch, but today I NEEDED chocolate and that ooey-gooeyness so I combined the two to create a chocolate pecan bar. After much searching and not finding a recipe to satisfy this very specific craving, I decided to improvise. After much trial and error, I have created a flavor and texture experience that it good every time.

 

Tips & Tricks:

  • Butter the surface of the 8×8 pan, then gently press the aluminum foil or parchment paper to the pan. 
    • the butter helps the aluminum foil or parchment paper stick stick to the surface. 
  • Use a food processor fitted with a metal blade to make the pecan shortbread crust.
  • Use a measuring cup to pack down the crust into the baking dish.

 

Equipment:

  • Food processor with a metal blade
  • Multiple sized mixing bowls
  • Measuring cups and spoons
  • Large saute pan
  • Spatula
  • 8×8 baking dish
  • Parchment paper

 

 

chocolate pecan bars stacked on top of a plate

Chocolate Pecan Bars

Easy pecan bars with addition of chocolate.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Course Dessert, Snack
Servings 9

Ingredients
  

Pecan Shortbread Crust

  • 1 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1/3 cup packed dark brown sugar
  • 1/2 cup pecans (rough chop)
  • 6 tbsp unsalted butter (cut into cubes and chilled)
  • 1 1/2 tbsp boiling water
  • 1 tsp espresso powder

Syrup Layer

  • 4 tbsp unsalted butter (melted)
  • 1/2 cup packed dark brown sugar
  • 1/3 cup light corn syrup
  • 2 tbsp vanilla extract
  • 1 tbsp dark rum
  • 1/2 tsp salt
  • 1 egg (lightly beaten)

Chocolate layer:

Pecan Layer

  • 3 ounces semi-sweet chocolate chips (Ghirardelli preferred)
  • 2 cups pecans (rough chop)

Instructions
 

Pecan Crust

  • Heat oven to 350 degrees Fahrenheit and position middle rack in the center of the oven.
  • Create either an aluminum foil or parchment paper sling by folding sheets of aluminum foil/parchment paper into strips that are 8 inches wide to cover the bottom of the baking dish. Position them perpendicular to one another with the ends hanging over the pan. Make sure to push foil/parchment paper flush to the pan. Grease the pan and foil/parchment paper with butter and flour, then set aside.
  • In the food processor, pulse the flour, baking powder, salt, brown sugar, and pecans until mixture resembles course cornmeal (about 5-8 pulses). Add the butter and pulse until the mixture looks like sand (about 8-9 pulses). Add the water and espresso powder, pulse again (about 3-4 pulses) to even mix.
  • Press mixture into the 8x8 inch baking pan using the back of a measuring cup.
  • Bake for about 25 minutes. Crust should be light brown on the top and spring back when touched.
  • Remove from oven and let cool.

Filling:

  • As the crust is baking, whisk together the melted butter, corn syrup, brown sugar, vanilla, dark rum, and salt.
  • Once combined, add the egg and whisk until incorporated.

Bar Assembly:

  • Pour filling over the cooled crust, sprinkle chocolate chips and then pecans evenly over the top. Gently press pecans into the filling mixture.
  • Bake for about 22-25 minutes, the top should be brown across the surface.
  • Cool for minimum 1 hour on a wire rack.
  • To remove from pan, loosen edges with a knife, then gently lift using the ends of the aluminum foil/parchment paper sling.
  •  Cut into 2x2 inch bars.
  • Cover with plastic wrap or plastic bag and store in the refrigerator for 3-4 days.

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.