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–+ servings
Pecan bars with chocolate chips and pecans all around on parchment paper.

Pecan Pie Bars Recipe (Easy!)

Amanda
Buttery shortbread topped with a super gooey filling loaded with toasted pecans and dark chocolate. It’s unbelievably easy to make, and even better to eat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9 bars

Equipment

  • 8X8 metal baking pan
  • Parchment Paper
  • Measuring cups or kitchen scale
  • Measuring Spoons

Ingredients
 

Crust

  • 8 tablespoons (113 grams) salted butter room temperature ( add ¼ teaspoon of salt if not using salted butter)
  • ½ cup (60 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (125 grams) all purpose flour

Pecan Chocolate Filling

  • 1 large egg
  • ¼ cup plus 3 tablespoons (95 grams) brown sugar, packed
  • ⅓ cup (98 grams) light corn syrup
  • 2 tablespoons butter, melted
  • ¼ cup Irish Cream (I used Five Farms Irish Cream) can also use regular heavy cream
  • 3 tablespoons all purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 and ¼ cups (146 grams) toasted pecans, roughly chopped
  • ½ cup (90 grams) dark chocolate chips or chunks

Instructions
 

Crust

  • Fully line an 8x8 metal pan with parchment paper. I like to use two sheets, one running each direction, to create a sling with some overhang. It makes lifting the bars out so much easier and keeps the filling from sneaking under the crust. See photo in step 4 in recipe instructions above.
  • Preheat the oven to 350°F. In a mixing bowl, cream together the butter, powdered sugar, and vanilla until fluffy. Add the flour and mix until a soft dough forms. Pour the dough into the prepared pan and press it evenly into the bottom. Prick all over with a fork to prevent bubbling. Bake for 12 minutes.
  • Make the filling while the crust bakes.

Filling

  • Whisk together the egg, brown sugar, melted butter, corn syrup, cream, flour, cinnamon, vanilla, and salt until smooth and combined. Stir in the pecans and chocolate chips.
  • Once the crust is done, gently pour the filling over the warm crust, making sure the pecans and chocolate are evenly distributed.
  • Bake for about 25 minutes, or until the center looks just set and not sloshing around. Let cool completely, about 3 hours before lifting out of the pan and slicing. If you want really clean slices, pop in the freezer for 30 minutes before slicing, slice and then defrost for perfect slices.

Notes

*If you prefer a milder Irish cream flavor, use 2 tablespoons of Irish cream and replace the rest with 2 tablespoons of heavy cream.
Store your pecan pie bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep that buttery texture, layer parchment between slices to prevent sticking. For freezing, once cooled and sliced, wrap each bar tightly in plastic wrap and place them in a freezer safe container or ziplock bag. They’ll keep for up to 2 months.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.