Chocolate Pecan Pie Bars

If you love pecan pie and chocolate, these Chocolate Pecan Pie Bars are going to be your new favorite dessert! They start with a buttery, cinnamon-spiced shortbread crust, followed by layers of chocolate chips and crunchy pecans. Then comes the best part: a sweetened condensed milk filling that bakes into a rich, gooey, caramel-like center. Every bite is buttery, chocolatey, and SO good!

• Buttery Shortbread Crust: A simple cinnamon-spiced crust creates the perfect base for the rich chocolate and pecan filling.
• Gooey Caramel-Like Center: Sweetened condensed milk, brown sugar, and butter create a soft, rich filling that stays especially gooey toward the center.
• Chocolate in Every Bite: Semi-sweet chocolate chips melt into the filling for plenty of chocolate flavor.
• No Corn Syrup: This recipe uses sweetened condensed milk instead of the corn syrup found in many traditional pecan pie recipes.
• Great for Making Ahead: These bars need at least six hours in the refrigerator to set, making them a convenient dessert to prepare the day before.
• Perfect for Sharing: All the delicious flavors of chocolate pecan pie in easy-to-serve bars that are perfect for holidays, parties, and dessert trays.

Shortbread Crust

• All-Purpose Flour: Creates the buttery, tender base. You can also use a gluten-free 1:1 baking flour.
• Unsalted Butter: Make sure it’s at room temperature so it mixes easily into the crust.
• Kosher Salt: Balances the sweetness and brings out the buttery flavor.
• Baking Powder: Gives the crust a little lift as it bakes.
• Granulated Sugar: Adds just enough sweetness without overpowering the filling.
• Ground Cinnamon: Adds a subtle warmth that pairs perfectly with the chocolate and pecans.

Chocolate Pecan Filling

• Light Brown Sugar: Adds a rich, caramel-like sweetness to the filling.
• Vanilla Extract: Brings out the flavor of the chocolate and pecans.
• Unsalted Butter: Melted butter adds richness and helps create that soft, gooey filling.
• Eggs: Help the filling set while keeping it tender. Room-temperature eggs mix more easily with the other ingredients.
• Sweetened Condensed Milk: The secret to that creamy, caramel-like center without using corn syrup.
• Semi-Sweet Chocolate Chips: Melt into rich chocolate pockets throughout the bars. Milk chocolate or dark chocolate can also be used.
• Pecans: Roughly chopped pecans add a delicious crunch to every bite.

• Prepare the Oven and Pan: Preheat your oven to 375°F. Spray an 8×8-inch baking dish with nonstick baking spray and set aside.
• Make the Shortbread Crust: Add the flour, softened butter, kosher salt, baking powder, granulated sugar, and cinnamon to a mixing bowl. Mix until just combined and a soft dough forms.
• Prebake the Crust: Press the dough evenly into the prepared baking dish. Bake for 25–30 minutes, or until the crust is lightly golden brown.
• Prepare the Filling: In a mixing bowl, combine the brown sugar, vanilla extract, melted butter, room-temperature eggs, and sweetened condensed milk. Mix until well combined.
• Add the Chocolate and Pecans: Sprinkle the chocolate chips evenly over the prebaked shortbread crust. Add the roughly chopped pecans on top of the chocolate.
• Pour the Filling: Slowly pour the sweetened condensed milk mixture over the chocolate and pecans, distributing it evenly across the pan.
• Bake the Bars: Bake uncovered for 25 minutes. Cover loosely with aluminum foil and bake for an additional 5 minutes. If the top starts browning too quickly, cover it sooner to prevent burning.
• Cool and Refrigerate: Let the bars cool completely at room temperature. Transfer them to the refrigerator for at least 6 hours to set before slicing.
• Slice and Enjoy: Cut into bars and serve! The center will be softer and gooier, with a rich, caramel-like texture.

• Don’t Skip the Prebake: Baking the shortbread crust before adding the filling helps create a sturdy base that can hold all those delicious layers.
• Use Room-Temperature Ingredients: Softened butter is easier to incorporate into the crust, and room-temperature eggs mix more smoothly into the filling.
• Layer the Chocolate First: Sprinkling the chocolate chips directly over the crust, followed by the pecans, gives you delicious layers throughout each bar.
• Watch the Top While Baking: Pecans can brown quickly, so cover the baking dish with foil sooner if the topping starts getting too dark.
• Give Them Time to Set: Refrigerating the bars for at least 6 hours is important. The filling is intentionally gooey, especially toward the center, but chilling helps the bars hold together when sliced.
• Use a Sharp Knife: For cleaner slices, cut the bars while chilled and wipe the knife between cuts.

• Make Them Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Check that the remaining ingredients are gluten-free as well.
• Change the Chocolate: Use milk chocolate chips for a sweeter flavor or dark chocolate chips for a richer, less sweet contrast.
• Add a Little Sea Salt: Sprinkle a small amount of flaky sea salt over the finished bars to balance the sweetness.
• Try Toasted Pecans: For an extra nutty flavor, lightly toast the pecans before adding them to the filling. Keep an eye on the topping while baking to prevent overbrowning.

• Refrigerator: Store the chocolate pecan pie bars in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking. These bars are best served chilled or after sitting at room temperature for a few minutes.
• Freezer: Once the bars have chilled completely and set, slice them into individual portions. Wrap each bar tightly in plastic wrap and place in a freezer-safe airtight container or bag. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator before serving.
• Reheating: These bars are delicious straight from the refrigerator, but if you prefer a softer, gooier center, let an individual bar sit at room temperature for 10–15 minutes before enjoying. You can also microwave a single serving for 5–10 seconds, just until slightly warmed. Be careful not to overheat, as the filling will soften considerably.