Best 8 Dark Chocolate Pecan Cookie Bars Recipes

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Indulge in a delightful culinary journey with our Dark Chocolate Pecan Cookie Bars, a symphony of flavors that will tantalize your taste buds. These delectable treats combine the richness of dark chocolate, the nutty crunch of pecans, and the chewy goodness of cookie bars, creating an irresistible confection that is perfect for any occasion. With a simple-to-follow recipe and readily available ingredients, you can effortlessly whip up these delectable bars in no time. Dive into the world of baking and create these exquisite Dark Chocolate Pecan Cookie Bars that are sure to become a favorite among your loved ones.

Craving a vegan alternative? We've got you covered with our Vegan Dark Chocolate Pecan Cookie Bars recipe, a plant-based delight that delivers the same irresistible taste and texture without compromising on flavor. This vegan version is just as easy to make, ensuring that everyone can enjoy the goodness of these delectable treats.

For those who prefer a gluten-free option, our Gluten-Free Dark Chocolate Pecan Cookie Bars recipe is here to satisfy your cravings. This variation uses gluten-free flour, providing a delectable treat that caters to those with gluten sensitivities or dietary restrictions. Experience the same rich chocolatey flavor and nutty crunch, all while enjoying a gluten-free indulgence.

And if you're looking for a fun twist on this classic, our Dark Chocolate Pecan Cookie Bars with Salted Caramel Sauce recipe is a must-try. This decadent combination of sweet and salty flavors elevates these cookie bars to a whole new level of indulgence. The homemade salted caramel sauce adds a luscious layer of richness that perfectly complements the chocolate and pecans, creating a truly irresistible treat.

Let's cook with our recipes!

PECAN, OAT, AND DARK-CHOCOLATE-CHUNK COOKIES



Pecan, Oat, and Dark-Chocolate-Chunk Cookies image

These hearty treats are like a granola bar and a cookie rolled in one. This dough is sticky and a bit crumbly (but hey, it's gluten-free and vegan!) -- use damp hands to flatten. Cookies will crisp as they cool. Martha made this recipe on "Martha Bakes" episode 803.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes 10

Number Of Ingredients 9

2 cups pecans, chopped
1 cup old-fashioned rolled oats
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon cornstarch
1/4 cup extra-virgin olive oil
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
3 ounces dark chocolate, chopped into 1/4-inch pieces (1/2 cup)

Steps:

  • Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
  • Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
  • Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.

Nutrition Facts : Calories 355 g, Cholesterol 1 g, Fat 29 g, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, Sodium 63 g

KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS



Kirsten's Dark Chocolate Chip Cookie Bars image

Awesome cookie bars for when you don't feel like standing around to make dozens of cookies.

Provided by KIRSTENLIV

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 10

1 cup butter, melted
1 cup dark brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups dark chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 11.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.8 g, Sodium 218.5 mg, Sugar 17.8 g

CHOCOLATE PECAN PIE BARS



Chocolate Pecan Pie Bars image

This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 32

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed light-brown sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) semisweet chocolate chips (2 cups)
2 cups coarsely chopped pecans

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).

DARK CHOCOLATE-PECAN COOKIE BARS



Dark Chocolate-Pecan Cookie Bars image

Provided by My Food and Family

Categories     Home

Time 32m

Yield 16 servings

Number Of Ingredients 9

1 cup flour
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 cup packed brown sugar
1/2 cup butter, melted
1 tsp. vanilla
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, chopped
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F.
  • Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
  • Combine flour, baking soda and salt. Mix egg, sugar, butter and vanilla in large bowl until blended. Add dry ingredients; stir just until blended. Stir in chocolate and nuts.
  • Pour into prepared pan.
  • Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

DOUBLE CHOCOLATE PECAN COOKIES



Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

CHUNKY PECAN BARS



Chunky Pecan Bars image

Hazel Baldner of Austin, Minnesota says most folds can't eat just one of these rich gooey bars. "They taste just like chocolate pecan pie," she notes.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
FILLING:
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-3/4 cups semisweet chocolate chunks
1-1/2 cups coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. , Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. , Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 133 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

DARK CHOCOLATE PECAN BARS



Dark Chocolate Pecan Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield About 24 bars

Number Of Ingredients 15

Cooking spray
1/3 cup pecans
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into cubes
3/4 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
Pinch of salt
1 1/2 cups pecans, roughly chopped
3 ounces bittersweet chocolate, roughly chopped

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse the pecans in a food processor until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the cold butter and pulse until the dough starts clumping together (it will still be crumbly). Transfer to the baking dish and press into an even layer with your fingers. Bake until golden brown and set, 25 to 30 minutes.
  • Meanwhile, make the topping: Whisk the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until smooth, then stir in the pecans.
  • Spread the topping over the warm crust and sprinkle evenly with the chocolate. Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.

CHOCOLATE PECAN BARS



Chocolate Pecan Bars image

There is a very famous pie named after a very famous horse race that shall remain nameless. It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state). My brother Donnie has always loved chocolate chip pecan pie, and I have been trying for years to improve on the classic. Made into bar form, this dessert becomes the perfect treat for your Derby Party or Holiday potluck. You can leave out the Bourbon if you feel so inclined, but I love the way the smoky, spicy flavor pairs with the orange. These little babies also keep really well, making them a staple in my Christmas cookie exchange basket.

Provided by Damaris Phillips

Categories     dessert

Time 1h20m

Yield 12 to 24 bars

Number Of Ingredients 16

Nonstick cooking spray
12 tablespoons (170 grams) cold unsalted butter, diced
2 cups (250 grams) all-purpose flour, plus more for dusting
1/4 teaspoon fine salt
2 tablespoons sugar
3 to 4 tablespoons ice water
1 2/3 cups (165 grams) pecans
1 cup (240 milliliters) honey
2/3 cup (145 grams) packed light brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons Bourbon
Grated zest of 1 orange
1 teaspoon pure vanilla extract
1 cup (170 grams) semisweet chocolate chips

Steps:

  • For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
  • Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
  • In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
  • For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
  • Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.

Tips:

  • Use a high-quality dark chocolate for the best flavor. A chocolate with a cacao content of at least 70% is ideal.
  • Don't overmix the batter. Overmixing can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before cutting them into bars.

Conclusion:

These dark chocolate pecan cookie bars are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual get-together to a holiday party. With their rich chocolate flavor and crunchy pecans, they're sure to be a hit with everyone who tries them.

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