Paula Deen Chocolate Pecan Pie Bars

Paula Deen Chocolate Pecan Pie Bars take 1 hour and a buttery shortbread crust, brown sugar caramel and chopped pecans to make a chewy, gooey dessert bar. Save this easy pecan pie bar recipe for the holiday table, church supper or potluck, because it's a make-ahead treat that feeds a crowd of 24.

Let the pan cool completely before you lift out the slab and cut it. Cut them warm and the caramel hasn't set, so the bars ooze and fall apart.

Paula bakes the shortbread crust for 20 minutes before the pecan filling goes on, so the base stays crisp instead of turning soft under the caramel. The recipe also scatters semisweet chocolate over the top, which gives you a pecan pie with a chocolate bite in every square.

Paula Deen Chocolate Pecan Pie Bars

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

290

kcal

A buttery shortbread base holds a thick layer of pecan caramel, topped with melted bits of semisweet chocolate. Once the pan cools, the filling sets chewy and sliceable, so the bars cut clean.

Ingredients

• 1½ cups salted butter, softened and divided
  

• 1⅔ cups firmly packed light brown sugar, divided
  

• 2⅔ cups All-purpose flour
  

• ½ teaspoon Kosher salt
  

• ½ cup light corn syrup
  

• 2 tablespoons heavy whipping cream
  

• 2 cups coarsely chopped pecans
  

• ¼ teaspoon vanilla extract
  

• 3 ounces chopped semisweet chocolate
  

Directions

• Prep the pan: Preheat the oven to 350°F. Line a 13x9-inch baking pan with parchment paper, letting the extra hang over the sides to use as handles later.
• Make the crust dough: In a large bowl, beat 1 cup salted butter and 2/3 cup light brown sugar with a mixer on medium speed until creamy, 3 to 4 minutes. Add 2 2/3 cups all-purpose flour and 1/2 teaspoon kosher salt, then beat until crumbly.
• Press the crust: Press the crumbly mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to get it flat and even.
• Bake the crust: Bake the crust for 20 minutes. Keep the oven on, since the filled pan goes straight back in.
• Cook the filling: In a medium saucepan, heat 1/2 cup light corn syrup, 2 tablespoons heavy whipping cream, the remaining 1/2 cup butter and the remaining 1 cup brown sugar over medium heat. Once the sugar dissolves, about 1 minute, take it off the heat and stir in 2 cups coarsely chopped pecans and 1/4 teaspoon vanilla extract.
• Fill and top: Pour the pecan mixture over the hot crust, spreading it all the way to the edges. Then sprinkle 3 ounces chopped semisweet chocolate over the top.
• Bake again: Bake for another 20 minutes until the filling bubbles. Then let the pan cool completely on a rack.
• Cut the bars: Lift the slab out of the pan using the parchment handles. Cut it into bars with a sharp knife.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Cuisinart MultiClad Pro 3-quart saucepan, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use walnuts instead of pecans?

Yes, chopped walnuts work in the same amount. They taste a little more bitter, so the brown sugar caramel balances them well. Pecans give the classic Southern pie flavor, though.

How long do chocolate pecan pie bars keep?

Store them in an airtight container at room temperature for up to 3 days. Layer parchment between the bars so they don't stick. For longer storage, keep them in the fridge, but let them come to room temperature before you serve them.

Can I make these pecan pie bars ahead of time?

Yes, and they're better for it, since the bars have to cool completely before cutting anyway. Bake them the day before and cut them the next morning. That makes them handy for a holiday table or potluck.

Do I need a stand mixer for the crust?

No, a hand mixer does the job. Beat the butter and brown sugar until creamy, then add the flour until crumbly. If you only have a bowl and spoon, a pastry cutter or your fingers can work the butter into the flour.

Why did my bars fall apart when I cut them?

Most often they were cut before cooling completely, so the caramel hadn't set. Wait until the pan is fully cool, then lift the slab out by the parchment. A sharp knife wiped clean between cuts also keeps the edges neat.