Best 12 Chocolate Pecan Pie Bars Recipes

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
• Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
• Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

EASY CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

CHOCOLATE PECAN PIE BARS

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.

CLASSIC CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 350° (if using dark or nonstick pan, heat oven to 325°). Beat flour, brown sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Press mixture on bottom and 1/2 inch up sides of ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes or until golden brown.
• Stir remaining ingredients in medium bowl until well mixed. Pour over partially baked crust.
• Bake 30 to 35 minutes or until set. Cool about 15 minutes. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan. Spray foil with cooking spray.
• In food processor, place flour, powdered sugar, 3/4 cup butter and the cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of pan.
• Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool completely in pan on cooling rack, about 30 minutes.
• In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth. Stir in coconut and pecans. Spoon over crust. Bake 25 to 30 minutes or until golden and set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour. Use foil to lift out of pan onto cutting board. Cut into 6 rows by 4 rows.

YUMMY GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350°.
• 2. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
• 3. Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
• 4. Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
• 5. Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
• 6. Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
• 7. Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
• 8. Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife or pizza cutter to cut into bars.

EASY CHOCOLATE- PECAN PIE BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Set aside 1 cup of cake mix for the filling.
• For the crust: In a large mixing bowl, combine the remaining cake mix, butter, and slightly beaten egg.
• Stir with a fork until crumbly.
• Transfer into prepared pan.
• With lightly floured hands, press lightly and evenly into bottom of pan to form a crust (don't pack crust down to hard).
• Bake the crust for 12 minutes (don't over bake).
• Meanwhile, for filling, in a medium bowl, combine the second mixture of eggs, brown sugar, cornsyrup and vanilla.
• Add the reserved 1 cup of cake mixture; stir with a fork, just until blended (do not beat, some tiny clumps will remain thats okay!).
• Spread filling evenly over baked crust; sprinkle evenly with pecans.
• Bake 25-30 minutes, or until the filling appears set when pan is gently shaken.
• Cool completely on wire rack.
• Cut into bars.

CHOCOLATE-GLAZED PECAN PIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix granulated sugar, butter, 1 teaspoon vanilla and 1 egg. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan (if necessary, use floured fingers).
• Bake 10 to 15 minutes or until edges are light brown.
• Meanwhile, in medium bowl, beat filling ingredients except pecans with spoon. Stir in pecans. Pour over crust.
• Bake 25 to 30 minutes or until set. While warm, loosen edges from sides of pan. cool completely, about 2 hours.
• For triangular bars, cut into 6 rows by 3 rows. Cut each bar in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until melted; stir until smooth. Dip 1 side of each bar into melted chocolate; lay flat to dry.

CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with baking spray with flour; set aside.
• In medium bowl, mix flour, sugar and salt. Cut in butter, using pastry blender or fork, until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Press dough into pan and 1/2-inch up sides. Bake 10 to 12 minutes or until light golden brown.
• In large bowl, mix eggs, brown sugar, corn syrup, vanilla, 2 tablespoons melted butter, bourbon, and 1/4 teaspoon salt with whisk until well blended. Stir in pecans and chocolate chips. Pour filling into partially baked crust.
• Bake 20 to 30 minutes or until golden brown and filling is set. During last 10 minutes of baking, cover loosely with foil if necessary to prevent excess browning. Cool 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE CHIP-PECAN PIE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.
• In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.
• Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows.

CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350 degrees. Line the bottom and sides of a 9 X 13 inch baking pan with aluminum foil or parchment paper. 2. In the bowl of an electric mixer, beat 1 stick butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom. 3. Bake until lightly browned, 20-25 minutes. Let cool, 10 minutes. 4. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TB. melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).