So pecan pies have been around forever and are a very traditional Thanksgiving recipe. To tell you the truth, I have always thought of pecan pie as an “adult” food. I say “adult” because I know I am one, I just forget sometimes 😉 Anyways, I didn’t think I liked pecan pie all that much until my cousin made one with chocolate! Okay, now we’re talking! So I knew I wanted to try these bars with chocolate. After looking at a million recipes (and trying 3 different versions!) I am excited to say, these are amazing. Just the right amount of a buttery, melt in your mouth crust topped with the perfect combination of chocolate and pecans.
I think bars are fun for lots of different reasons. 1. It’s a nice change from the traditional pie and I am all about change! 2. You can cut them into big or little pieces depending on your needs. You could even take half the pan to one party, and half the pan to another, and nobody would know. Try taking half a pie to a party?! Weird looks for sure. 3. Kids seem to be more excited about these than regular ‘ole pecan pie (maybe it’s the chocolate? maybe it’s the bar? but either way, they will be a hit with all ages. My cute little nephews loved them! 4. And last, these bars are really easy to make. So if you are not confident with your crust making skills or just don’t want to fuss with it, make these bars. Nobody has to know how easy they were. Bars are the new pie. hehe. Well at least right now they are!
These bars are wonderful plain, but are great with some vanilla ice cream or a dollop of fresh whipped sweet cream. I prefer them at room temperature. If you want to refrigerate them, let them come to room temperature before serving. These bars are best the next day, so if you can, make them the day before Thanksgiving. That’s one less thing to worry about, yay! I am all about prepping ahead where we can. Thanksgiving is to be enjoyed, and I think one way to make that happen is to not spend all day in the kitchen 🙂
- FOR THE CRUST:
- 1½ cup flour
- ¼ cup cornstarch
- ½ cup brown sugar
- ¾ cup butter, softened
- FOR THE FILLING:
- ¾ cup light corn syrup
- 1 cup sugar
- 3 eggs, lightly beaten
- 1½ tsp. vanilla
- 4 T. butter, melted
- 2 cups pecans, chopped
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line a 13x9 inch pan with foil. Then spray with cooking oil spray.
- Mix the crust ingredients together in a mixer with the paddle attachment (or with a fork by hand) until crumbly. Press the crust mixture into the prepared pan.
- Bake the crust for 12-15 minutes or until lightly browned
- In a medium sized bowl, mix the corn syrup, sugar, eggs, vanilla and butter with a whisk. When it is nice and creamy, stir in the chopped pecans and chocolate chips.
- Gently pour the filling over the baked crust, making sure to evenly distribute the pecans and chocolate chips.
- Bake another 25-30 minutes or until set. The edges will be slightly darker than the rest of the dish.
- Cool the bars completely on a wire cooling rack before cutting. When ready to cut, use the foil to lift them out of the pan. (This will make cutting easier) Use a sharp knife and cut into desired size. Store in an airtight container. These bars are best after they have cooled completely and "set up" 2-3 hours. (I like them best the next day!)
Recipe Source: Baked in AZ