Chewy Pecan Pie Bars

Chewy Pecan Pie Bars are just the thing for something a little off the beaten pecan pie path!

Chewy Pecan Pie Bars stacked on a plate

I have a longstanding love of pecan pie, and I’m always looking to try different twists on the classic. And with these Chewy Pecan Pie Bars, I’ve found a new favorite.

Sometimes a dessert’s flavor or texture or presentation will win you over, but then there are those times when you seriously love all parts of it. That’s the case with these bars. It was love at first bite, and I still can’t get enough of them.

stack of Chewy Pecan Pie Bars on an off-white plate

Some of you will be pleased to know that, unlike traditional pecan pie, these bars aren’t made with corn syrup. Rather, the filling is made with a mixture melted white chocolate, brown sugar, butter, and cream. Now, doesn’t that sound good? Add to that a simple nutty crust and streusel, and you’ve got a really exceptional dessert.

Admittedly, I’m not a huge fan of white chocolate, but that flavor is not really predominant here. With some kind of baking magic, the combination of ingredients in the filling make these bars taste remarkably like pecan pie.

Chewy Pecan Pie Bars served on a ceramic plate

I just love the texture of these bars, too. They manage to be a bit gooey yet sturdy enough to eat out of hand. They’re also chewy and crunchy and really just lovely. And with pecans in the crust, filling, and streusel, they’re sure to please even the biggest pecan fans!

These Chewy Pecan Pie Bars are a delicious alternative to traditional pecan pie. You can cut them into squares, triangles, or any shape you like. Serve them warm or at room temperature. Add some ice cream if you like. Any way you serve them, I think you’ll find them disappearing quickly and garnering requests for more!

Find more pie recipes in the Recipe Index.

More Pecan Pie Recipes

Yield: 24 2-inch bars

Chewy Pecan Pie Bars

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes

Chewy Pecan Pie Bars are a fantastic twist on traditional pecan pie!

Chewy Pecan Pie Bars

Ingredients

For the crust and streusel:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • pinch of salt
  • 1/4 cup (56g) unsalted butter, cold and cut into 1/2-inch pieces
  • 2 cups (240g) very finely chopped pecans
  • 1 tablespoon cold water
  • 1 large egg, lightly beaten

For the filling:

  • 1 cup (170g) white chocolate chips or roughly chopped white chocolate (NOT white baking chips or bars)
  • 1/2 cup (113g) unsalted butter
  • 1 & 1/2 cups (180g) roughly chopped pecans, toasted*
  • 2/3 cup (80g) all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (100g) light or dark brown sugar
  • 4 large egg yolks, at room temperature
  • 1 cup (237ml) heavy cream, at room temperature

Instructions

To make the crust and streusel:

  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
  2. Stir together the flour, sugar, and salt. Add the butter, and use a pastry blender, a fork, or your fingers to mix until the largest pieces of butter are about the size of peas.
  3. Add the chopped pecans, water, and egg, mixing until the mixture is moistened.
  4. Set aside 1/3 of the mixture for the topping.
  5. Transfer the remaining mixture to the prepared pan, and press evenly into the bottom of the pan.
  6. Bake 10 minutes, or until the edges are lightly browned. Cool for 10 minutes.

To make the filling:

  1. Reduce the oven temperature to 325°F.
  2. Melt the white chocolate and butter either in a double boiler over low heat or in 30-second increments in the microwave until the butter has melted and the white chocolate melts when stirred. Set aside to cool slightly. Don't worry if the mixture separates while cooling.
  3. Combine the toasted pecans, flour, and salt in a small bowl. Set aside.
  4. Whisk together the brown sugar and egg yolks in a medium bowl until thoroughly combined. Add the white chocolate mixture, and whisk to combine. Whisk in the cream.
  5. Fold the pecan mixture into the white chocolate mixture, mixing just until combined.
  6. Transfer the filling to the pan, spreading it evenly over the partially baked crust.
  7. Sprinkle the reserved crust mixture over the top of the filling.
  8. Bake 40 to 45 minutes, or until the bars are golden brown and appear set.
  9. Cool in the pan on a wire rack. Serve warm or at room temperature.

Notes

*To toast pecans, spread them in a single layer on a lined rimmed baking sheet. Bake at 350°F for 10-12 minutes, or until fragrant and toasted.

For those of you who like your pie in a more traditional round presentation, you can make two 9-inch pies from this recipe. Or half the recipe to make a single 9-inch pie.

Recipe slightly adapted from Southern Living.

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