Chocolate Pecan Pie Bars

Everything you love about pecan pie pressed into a 13×9 pan with a layer of chocolate stirred in. A buttery brown sugar shortbread crust gets pre-baked until lightly golden, then topped with a filling of eggs, corn syrup, sugar, and vanilla loaded with chopped pecans and semi-sweet chocolate morsels.

Pre-baking the crust is what keeps the bottom from going soggy under all that gooey filling. Press it firmly and evenly into the pan. Thin spots will overbake and thick spots stay doughy. You want a consistent layer that holds up as a sturdy base once you cut the bars.

The filling goes on warm crust straight from the oven. Pour it evenly and let it settle into every corner before sliding the pan back in. The bars are done when the filling is set but still has a slight jiggle in the center. Overbaking turns the filling dry and crumbly instead of chewy and fudgy.

Pro Tips

• Let the bars cool completely in the pan before cutting. The filling needs time to firm up or you’ll get a gooey mess instead of clean slices.
• Use a sharp knife dipped in hot water for cleaner cuts through the sticky filling.
• Store at room temperature in an airtight container. Refrigerating makes the filling stiff and dull.

Variations

• Use dark chocolate chips instead of semi-sweet for a more intense, bittersweet contrast.
• Add a pinch of flaky sea salt on top right after baking for a salted chocolate pecan bar.
• Swap pecans for walnuts if that’s what you have on hand.