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Pecan Sandie Praline Bars

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!

Pecan Sandie Praline Bars

There’s something so irresistible about desserts that combine two great treats into one. Maybe that’s because it’s like getting to have two desserts. Who doesn’t 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 that’s topped with more nutty deliciousness with what is essentially pecan pie filling. And let’s top all that off with a little chocolate for good measure. Who’s with me?

Let’s first talk about that cookie layer. As the title of the recipe suggests, there’s 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.

Pecan Sandie Praline Bars

But, of course, we aren’t stopping there. To up the pecan ante, let’s add a gooey, crunchy topping. The components of it are those of traditional pecan pie. It’s also easy to whip up, just like pecan pie filling. That gets baked right on top of the cookie layer.

And if that weren’t enough, all of that is topped with the very simplest chocolate topping. We’re talking a bag of chocolate chips. Yep, that’s it. Just sprinkle them on, wait for them to melt a bit, and then simply spread the chocolate over the baked bars. It doesn’t get much easier than that!

If you’re a big pecan fan like I am, you’re 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. There’s so much flavor packed in all of those layers!

Find more pecan recipes in the Recipe Index.

More Praline Dessert Recipes

Pecan Sandie Praline Bars

Yield 16 2-inch bars
Prep Time 30 minutes
Cook Time 1 hour

Pecan Sandies meet pecan pie in these fantastic Pecan Sandie Praline Bars!

Pecan Sandies meet pecan pie in these fantastic Pecan Sandie Praline Bars! - Bake or Break


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


To make the cookie layer:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined.
  4. Transfer the mixture to the prepared pan, and press evenly into the bottom of the pan.
  5. Bake 15 to 20 minutes, or until the edges are lightly browned. Set aside to cool slightly.

To make the topping:

  1. Combine the corn syrup, brown sugar, eggs, butter, vanilla, and salt until thoroughly mixed. Stir in the pecans.
  2. Pour the topping mixture over the cookie layer.
  3. Bake 35 to 40 minutes, or until the topping is set.
  4. 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.


*For a little more flavor, toast the pecans. Place them in a single layer on a rimmed baking sheet, and bake at 350° for about 10 minutes. Cool before using.

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    15 Comments on “Pecan Sandie Praline Bars”

  1. Dear Jennifer, an unrelated question but only slightly so, because your blog does some of the best things with chocolate I^ve seen – I’ll 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 can’t 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 I’ve made before and remains one of the best things I’ve ever put in my mouth). Any suggestions? 

  2. These bars have everything I love rolled into one!

  3. omigosh the gooey Southern goodness. Yesss I love this hybrid dessert-two different delicious things in one!!

  4. These sound perfect for a group on Saturday, Jennifer!  As usual you are prophetic!  Thanks.  I can’t wait to make them.  Pecan pie meets pecan sandies has me sold!

  5. These bars would be a nice alternative to pecan pie. I’m adding this recipe to my Thanksgiving menu. Thank you!

  6. 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.

  7. Hi, I love this recipe, but I’m not a chocolate fan! what could I do besides the chocolate the cocholate topping?

  8. Hi!  I have these in the oven right now and they smell amazing!  But I’m afraid my pan isn’t deep enough to add all the chocolate. 
    Next time that I make them, I may try going to a 9×9 pan. If I did, would you suggest cutting back on the baking time?
    Thank you for sharing your recipe:)

  9. 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.

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