You'll never want plain pecan pie again! Caramel and chocolate makes these pecan pie bars taste amazing! An easy Thanksgiving dessert!
Prep Time20 minutesmins
Cook Time32 minutesmins
Cooling Time3 hourshrs
Total Time3 hourshrs52 minutesmins
Course: Bars & Blondies
Cuisine: American
Keyword: chocolate pecan bars, chocolate pecan pie bars, easy pecan pie bars, pecan dessert recipes, pecan desserts, pecan pie bars
Servings: 12
Calories: 347kcal
Author: Averie Sunshine
Ingredients
Crust
½cupunsalted buttervery soft (1 stick)
1cupall-purpose flour
¼cupconfectioners’ sugar
1tablespooncornstarch
pinchsaltoptional and to taste
Filling
8ouncesroasted salted pecanshalves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves)
1cupsemi-sweet chocolate chips
½cupunsalted butter1 stick
1cuplight brown sugarpacked
⅓cupwhipping cream or heavy cream
1tablespoonvanilla extract
½teaspoonsaltor to taste
Instructions
Make the Crust:
Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
Make the Filling:
Evenly sprinkle the pecans over the crust.
Evenly sprinkle with the chocolate chips; set pan aside.
In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt.
Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
Return bowl to microwave and heat for 1 minute on high power.
Remove bowl from micro, and whisk until mixture is smooth.
Whisk in the vanilla and salt.
Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center.
Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving.
Notes
Storage: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.