Bake or Break
New to BAKE or BREAK? Start Here!

Chocolate Pecan Pie Bars

These Chocolate Pecan Pie Bars combine a layer of buttery shortbread with a fudgy, chewy pecan topping. Basically, they’re everything you love about pecan pie in convenient handheld form!

Two chocolate pecan pie bars stacked on plate

Easy Chocolate Pecan Pie Bars

While a whole pecan pie feels appropriate for a special occasion, these Chocolate Pecan Pie Bars are more of an everyday kind of treat. This is the kind of recipe that’s easy enough to whip up for an impromptu weeknight dessert, although it’s also delicious enough to earn a spot in your holiday baking rotation.

The addition of chocolate takes these bars to the next level, adding an irresistible fudginess to the basic pecan pie equation. Paired with a buttery shortbread crust, these bars are rich and decadent, so if you’re making them for a holiday dessert spread, you might want to cut them into bite-sized pieces!

If you love this idea of pecan pie in bar form, then try Chewy Pecan Pie Bars and German Chocolate Pecan Pie Bars, too!

Overhead view of ingredients for chocolate pecan pie bars

What You’ll Need

These chocolate pecan pie bars differ from typical pecan pie because instead of a pie crust, they’re made with a layer of shortbread. This means the ingredients are a little bit different, too.

For the crust:

  • Unsalted butter – This needs to be softened, so take it out 30–45 minutes before you plan on starting the recipe.
  • All-purpose flour
  • Granulated sugar
  • Salt

For the pecan filling:

  • Corn syrup – You can choose between light or dark corn syrup; dark will add a richer flavor, while light corn syrup adds a hint of vanilla.
  • Semi-sweet chocolate – Use chocolate chips or a roughly chopped bar.
  • Granulated sugar
  • Eggs
  • Vanilla extract – Use pure vanilla extract, not imitation. The vanilla flavor is an important component of this recipe! Learn more: Types of Vanilla
  • Chopped pecans

How to Toast Pecans

You don’t have to toast the pecans for these pecan pie bars, but it does amp up the nutty flavor a bit. Many people prefer toasting nuts on a baking sheet in the oven, but I think the stovetop method is better because it’s faster and you can keep a closer eye on the nuts to keep them from burning. Place a skillet over medium heat, add the nuts, and stir constantly for about 3 minutes, or until they’re fragrant and just a touch darker. As soon as they’re toasted, transfer them to a heat-proof bowl to cool.

Overhead view of pecan pie bars on 3 plates

How to Make Chocolate Pecan Pie Bars

I’ve already mentioned that these are easy, but I just have to emphasize this fact! If you’re a novice baker and you’re looking for a simple recipe that will impress, this one is perfect. Here’s what you’ll need to do:

Prepare. Preheat your oven to 350°F and grease a 15″x10″x1″ baking pan with butter or nonstick spray. Alternatively, you can line the pan with parchment paper, which will allow you to pull the bars out of the pan after they cool for easy cutting.

Make the shortbread mixture. Place the butter in a mixing bowl and use an electric mixer on medium speed to beat it until it’s light and creamy. Add the flour, sugar, and salt and beat until combined.

Prepare the crust. Transfer the crust mixture to the prepared pan and use your fingers to press it into the bottom. Bake for 15 to 20 minutes, or until lightly browned.

Overhead view of chocolate being melted into corn syrup

Heat the chocolate and corn syrup. Place the corn syrup and chocolate in a microwave-safe bowl and heat them for 90 seconds. Stir and heat for a minute more, then stir again until all of the chocolate has melted and the mixture is smooth. (You can do this in a saucepan instead of the microwave if you prefer.)

Finish the filling. Add the sugar, eggs, and vanilla to the chocolate mixture and stir until all of the ingredients are incorporated. Fold in the pecans, then pour the filling mixture over the shortbread and use a rubber spatula to spread it into an even layer.

Overhead view of chocolate pecan pie bars in parchment lined baking pan

Bake the bars. Place the pan in the oven and bake the bars for 30 to 35 minutes, or until the center is almost set, but still a little bit jiggly. Cool on a wire rack, then cut into individual bars.

Tips for Success

Here are some tips for making perfect pecan pie bars:

  • Forming the crust. When you’re forming the shortbread crust in the baking pan, the harder you press, the better your crust will hold together when you cut the bars.
  • Shake the pan. This is the trick to knowing when your bars are set! Take the pan out of the oven and gently shake it back-and-forth (not up-and-down). If there’s a little bit of wiggle and jiggle in the middle, your bars are done. If the center of the pan moves like molten lava, you need to bake the bars a little bit longer.
  • Cutting perfect squares. It’s easier to cut perfect squares if you line the pan with parchment paper so you can lift the bars out. Then, you can use a large, sharp chef’s knife or a pizza rocker to cut straight across.
Three plates of pecan pie bars, with a bite taken out of one

How to Store Pecan Pie Bars

Pecan pie bars can be stored at room temperature or in the refrigerator for up to a week. Store them in an airtight container or zip-top bag.

Can I Freeze These?

Yes, these bars freeze well! Place the bars in an airtight container or freezer bag and store them for up to 2 months. Let them thaw on the countertop or in the refrigerator, then serve.

Overhead view of a plated pecan pie bar with a bite on a spoon

Chocolate Pecan Pie Bars

Yield 48 bars
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

These homemade Pecan Pie Bars are rich, fudgy, and packed with crunchy pecans.

Two chocolate pecan pie bars stacked on plate


For the crust:

  • 1 cup (226g) unsalted butter, softened
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt

For the filling:

  • 1 & 1/2 cups corn syrup
  • 6 ounces (170g) semi-sweet chocolate
  • 1 & 1/2 cups (300g) granulated sugar
  • 4 eggs, lightly beaten
  • 1 & 1/2 teaspoons vanilla extract
  • 2 & 1/2 cups (300g) chopped pecans


To make the crust:

  1. Preheat oven to 350°F. Grease/spray a 15″x10″x1″ baking pan, or line with parchment paper.
  2. Using an electric mixer on medium speed, beat the butter until creamy. Add the flour, sugar, and salt, and continue mixing until combined.
  3. Press the crust mixture onto the bottom of the prepared pan. Bake for 15-20 minutes or until lightly browned.

To make the filling:

  1. In a large microwave-safe bowl, heat the corn syrup and chocolate for 90 seconds. Stir, and heat another 60 seconds. Stir until chocolate has melted. (Alternatively, heat the corn syrup and chocolate in a saucepan over low heat until chocolate has melted.)
  2. Add the sugar, eggs, and vanilla, and mix well. Stir in the pecans. Pour the filling mixture over the crust and spread evenly.
  3. Bake for 30 to 35 minutes or until the center is almost set. Cool completely in the pan on a wire rack before cutting into bars.


Recipe adapted from Kraft.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    23 Comments on “Chocolate Pecan Pie Bars”

  1. I’m a pecan pie purist…not chocolate in my pie…but my hubby might like these.

  2. They look pretty good to me! There’s a recipe in the new Bon Appetit for a chocolate pecan pie, I’ve been thinking of making that for a while now.

  3. Peabody, I am normally a purist as well, but I thought I could break with tradition in bar form.

  4. Sort of like Kentucky Derby pie, sans the crust, right? I like pecan pie, once in a while, it’s just soooooo sweet. I prefer strawberry!

  5. pecans are a great nut. I actually do not bake with them often enough but after reading your post and looking at your photos, you have changed my mind : )

  6. I find chocolate and pecans a nice compliment to each other, so I’m sure that I would enjoy these bars too!

  7. These sound fabulous – anything with chocolate and pecans gets my vote for a tasty treat. Now if I could only find people that would eat all of the treats I want to bake so that my boyfriend and I don’t gain TOO much weight…that, or the money to spend on feeding everyone else!! I like your blog a lot…everything looks so delicious!!

  8. WOW! This is a great recipe.I am a huge Pecan fan too and I just bought a fresh bag full. Now I’ll be off tomorrow to buy the rest of the ingredients to make this!

    thanks for sharing.

  9. your desserts never cease to impress and inspire!

  10. Thanks, Connie! You’re so sweet!

  11. Oh, oh, I love pecans too!
    Grrmbl, so many things to try, so little time…

  12. You seem to have some discrepancies in the sugar ingredients.
    The “Printed” recipe is different than the “website” recipe…

  13. You are correct, Silver Surfer. Thank you so much for bringing that to my attention. I have corrected my mistake. Thanks for dropping by!

  14. I love pecan bars. I haven’t tried them with chocolate yet and will definitely try this! Perfect for the holidays. Your pictures look so yummy!

  15. Since you said these were good, not great, I thought I would offer my favorite recipe for chocolate pecan pie bars. Amazingly good (in my opinion). It’s a Rick Bayless recipe and the recipe can be found on his website:

    I made these for the 3rd year in a row for Thanksgiving, and will be making them again for Christmas.

  16. Thanks for the link, Erika! Those do sound very good.

  17. Pingback: Chocolate-Caramel Bars | Brighton Jewelry Store

  18. I think you’re being to hard on your recipe. I’m sure these taste great.

  19. Pingback: 40+ Twists on Pecan Pie - Bake or Break

  20. Hi Jennifer! If I am going to cut this recipe in half, what do you think is the right size of pan I should use? Thanks so much in advance for replying. Regards from the Philippines!

  21. Hi – could you use semi sweet chocolate chips for this recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *