Pecan lovers, these Pecan Sandie Praline Bars are for you! They combine a thick cookie base with a sweet pecan filling, all topped with plenty of chocolate. In a word, they are fantastic!
Thereโs something so irresistible about desserts that combine two great treats into one. Maybe thatโs because itโs like getting to have two desserts. Who doesnโt want an excuse to do that?
These Pecan Sandie Praline Bars fall into that two-for-one dessert category. They start with a thick, nutty cookie layer. Then thatโs topped with more nutty deliciousness with what is essentially pecan pie filling. And letโs top all that off with a little chocolate for good measure. Whoโs with me?
Letโs first talk about that cookie layer. As the title of the recipe suggests, thereโs a pecan sandie element going on here. Those have always been one of my favorite store-bought cookies. The flavor of those is duplicated here with a simple cookie layer. As simple desserts go, it would make a fine cookie bar all on its own.
But, of course, we arenโt stopping there. To up the pecan ante, letโs add a gooey, crunchy topping. The components of it are those of traditional pecan pie. Itโs also easy to whip up, just like pecan pie filling. That gets baked right on top of the cookie layer.
And if that werenโt enough, all of that is topped with the very simplest chocolate topping. Weโre talking a bag of chocolate chips. Yep, thatโs it. Just sprinkle them on, wait for them to melt a bit, and then simply spread the chocolate over the baked bars. It doesnโt get much easier than that!
If youโre a big pecan fan like I am, youโre going to adore these bars. They take the familiar flavors of two classic desserts and combine them into a new dessert experience. Just imagine a pecan pie with a thick cookie crust and topped with chocolate. Thereโs so much flavor packed in all of those layers!
More Praline Dessert Recipes
Pecan Sandie Praline Bars
Pecan Sandies meet pecan pie in these fantastic Pecan Sandie Praline Bars!
Ingredients
For the cookie layer:
- 1 cup (226g) unsalted butter, softened
- 1/3 cup (67g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 & 1/4 (270g) cups all-purpose flour
- 1 teaspoon salt
- 1 cup (120g) finely chopped pecans*
For the topping:
- 2/3 cup (158ml) light corn syrup
- 1/2 cup (100g) firmly packed light brown sugar
- 2 large eggs
- 2 tablespoons (28g) unsalted butter, melted
- 1 teaspoon vailla extract
- 1/4 teaspoon salt
- 1 & 1/2 cups (180g) chopped pecans*
- 2 cups (340g) semisweet chocolate chips
Instructions
To make the cookie layer:
- Preheat oven to 350ยฐF. Grease an 8-inch square baking pan.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined.
- Transfer the mixture to the prepared pan, and press evenly into the bottom of the pan.
- Bake 15 to 20 minutes, or until the edges are lightly browned. Set aside to cool slightly.
To make the topping:
- Combine the corn syrup, brown sugar, eggs, butter, vanilla, and salt until thoroughly mixed. Stir in the pecans.
- Pour the topping mixture over the cookie layer.
- Bake 35 to 40 minutes, or until the topping is set.
- Remove the pan from the oven and place on a wire rack. Sprinkle the chocolate chips over the top of the topping. Let the chips sit for about 5 minutes. Then spread the chocolate over the topping. Cool completely before cutting into bars.
Notes
*For a little more flavor, toast the pecans. Place them in a single layer on a rimmed baking sheet, and bake at 350ยฐ for about 10 minutes. Cool before using.
17 Comments on โPecan Sandie Praline Barsโ
Dear Jennifer, an unrelated question but only slightly so, because your blog does some of the best things with chocolate I^ve seen โ Iโll be going to a chocolate cake party, which is self-explanatory but I was wondering if you could chose THE best chocolate recipe on your site, what would it be?
I have my eye on a number of things like the chocolate mascarpone brownies, the cookies and cream cheesecake bars, the chocolate meringue cake and the mississippi mud pie, but I canโt decide between them, or whether I just want to pull all the stops and go for the chocolate layer cake with cream cheese frosting (which Iโve made before and remains one of the best things Iโve ever put in my mouth). Any suggestions?
Hi, Jacquie! Iโm not sure I can pick just one!!! That chocolate layer cake and the mascarpone brownies are definitely all-out chocolate. Two of my other favorite chocolate desserts are Chocolate Sour Cream Bundt Cake and Chocolate Blackout Cookies. I love them all, but I will say that the Bundt cake is my go-to chocolate cake. Let me know what you decide to make!
hmm, Iโm going to give the mascarpone brownies a go this weekend, and the bundt later this week because itโs birthday season around here, and then decide from there ๐ thanks so much!
These bars have everything I love rolled into one!
omigosh the gooey Southern goodness. Yesss I love this hybrid dessert-two different delicious things in one!!
These sound perfect for a group on Saturday, Jennifer! As usual you are prophetic! Thanks. I canโt wait to make them. Pecan pie meets pecan sandies has me sold!
I hope you enjoy them, Linda!
These bars would be a nice alternative to pecan pie. Iโm adding this recipe to my Thanksgiving menu. Thank you!
Liked these but thought the pecan sandie layer was too thick and the corn syrup layer too thin. Next time I plan to make the cookie layer thinner like a crust and double the corn syrup layer.
Hi, I love this recipe, but Iโm not a chocolate fan! what could I do besides the chocolate the cocholate topping?
Hi, Cyndy. You could omit it or maybe try drizzling some caramel over the top.
Hi! I have these in the oven right now and they smell amazing! But Iโm afraid my pan isnโt deep enough to add all the chocolate.
Next time that I make them, I may try going to a 9ร9 pan. If I did, would you suggest cutting back on the baking time?
Thank you for sharing your recipe:)
Hi, Gretchen. The time shouldnโt be that different. Maybe a minute or two?
Thank you for including the metric and imperial measurements for this recipe. Being in Canada, where everything is in metric, makes it a little easier to prepare.
Iโm glad itโs helpful for you, Virginia!
You think I could double the recipe and bake in a 13x 9 pan,thanks
Hi, Tami! I havenโt tried doubling it, but I think it would be fine.