Salted Caramel and Chocolate Pecan Pie Bars — You’ll never want plain pecan pie again! Caramel and chocolate makes the bars taste amazing!
Chocolate Pecan Pie Bars
I normally don’t like nuts in desserts, but I recant everything I’ve ever said after these. They’re some of the best bars I’ve ever made.
To top it off, I don’t even really like pecan pie, but the inspiration for the bars started after trying a rich, buttery, chewy caramel with nuts from See’s Candies, and I’ve always loved their chocolate-coated walnut chews.
The pecan pie bars combine rich, gooey, homemade salted caramel filling with chocolate. There’s texture and crunch from the nuts, and the soft, tender shortbread crust is the perfect base for it all.
The chocolate pecan bars are thick, rich, decadent, filling, salty-and-sweet. They’re wonderfully satisfying, easy, no mixer is necessary and I always prefer making pie bars to actual pie. So much easier.
To make the shortbread crust, I used the same crust I created for these Peanut Butter Caramel Twix Bars. A bit of cornstarch keeps the crust tender enough so when you bite down, it isn’t rock hard, nor does it give way and crumble. The crust is hearty enough to stand up to a literal pound of nuts, chocolate, and salted caramel sauce, while staying perfectly flaky and not tasting too dense or heavy.
Then I sprinkled on Trader Joe’s roasted salted pecans and chocolate chips. Making the salted caramel sauce is as easy as melting together butter, cream, brown sugar, and stirring in vanilla and salt. So easy and it’s done in the microwave in 2 minutes.
As the bars bake, the caramel sauce thickens and the finished bars are more caramely than traditional pecan pie filling, which I call ‘pie goo’. The bars have some goo, but there’s plenty of luscious, drippy, salted caramel.
The bars aren’t overly sweet, but they are ridiculously rich. They are worth all the cardio you’ll need to do. They are good enough to forever change my mind about nuts in desserts and pecan pie.
What’s in Chocolate Pecan Pie Bars?
To make these easy pecan pie bars, you’ll need:
- Unsalted butter
- All-purpose flour
- Confectioners’ sugar
- Cornstarch
- Roasted salted pecans
- Semi-sweet chocolate chips
- Light brown sugar
- Heavy whipping cream
- Vanilla extract
- Salt
How to Make Chocolate Pecan Bars
Make the crust, then press into the bottom of a foil-lined 8×8-inch baking dish. Sprinkle the pecans and chocolate chips evenly over the crust.
Then, make the caramel sauce. Combine the butter, brown sugar, and whipping cream, then microwave until melted. Whisk in the vanilla and salt, then pour over the crust.
Bake the bars until the caramel is bubbling vigorously around the edges, with bubbling to a lesser degree in center.
How to Store Pecan Pie Bars
The chocolate pecan bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Can I Double This Recipe?
I haven’t tried this myself, but readers have reported success doubling the ingredients and baking the bars in a 9×13-inch pan.
Tips for Making Pecan Pie Bars
If your pecans are raw, toast them for 5 to 10 minutes in a 400F oven for added flavor and sprinkle with a pinch of salt.
I recommend baking the 8×8-inch dish on top of a cookie sheet as insurance against overflow. You do NOT want to clean hardened caramel off the bottom of your oven, trust me!
Note that you must let the bars cool for three hours before slicing into them. I know it’s tempting to cut into them while they’re warm, but you need to give them time to set up.
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Salted Caramel and Chocolate Pecan Pie Bars
Ingredients
Crust
- ½ cup unsalted butter, very soft (1 stick)
- 1 cup all-purpose flour
- ¼ cup confectioners’ sugar
- 1 tablespoon cornstarch
- pinch salt, optional and to taste
Filling
- 8 ounces roasted salted pecans, halves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves)
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter, 1 stick
- 1 cup light brown sugar, packed
- ⅓ cup whipping cream or heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon salt, or 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Best Turtle Brownies — Super fudgy brownies and loaded with chocolate, pecans and caramel! An easy, no-mixer recipe that can be made with homemade or store-bought caramel sauce!
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Homemade Turtles — The Turtles are no-bake, easy, ready in under a half hour, and you only need 4 ingredients. Save the recipe for holiday candy-making, birthdays, or for a last-minute hostess gift!
Easy to follow instructions; but these bars are falling apart. If I make again, I’ll definitely blind bake the crust. I was very careful to evenly distribute the goo, so I can explain why some sections actually held together. Maybe rotate halfway through?
The bars are definitely on the gooier side, but they do hold together. I’ve never had anyone say that they didn’t. I’m sure that you could blind bake the crust to ensure that it is more solid although I never personally have. Thanks for trying the recipe.
Thank you! I just made these and had the same result as you did. I kept checking the recipe because it didn’t feel right to not prebake the crust. The crust is raw. And the bars are falling apart. Disappointing but the flavor is amazing. I would make again but pre bake crust!
I have never had this issue with the crust but sorry you did. I will have to remake these after the holidays and test them again when I am not slammed with other baking. Glad the flavor is amazing!
My sister and law brought these to our Thanksgiving dinner and I just had to get the recipe! They were rich and perfect, love that shortbread crust! Thank you for this recipe
I love this recipe because it is easy and its my husbands favorite. Its in the oven now! My husband made a request for this but I didnt have any brown sugar…..crap! Alexa said to use 1 cup of white sugar with 2 tablespoons of molasses (which I had)…… we will see! finger taste in hot sauce says thumbs up. . fingers crossed it works out in density!
Thanks for the 5 star review and glad that you were able to make a quick DIY version of brown sugar and I am sure it will be fine!
I love this recipe because it is easy and its my husbands favorite. Its in the oven now! My husband made a request for this but I didnt have any brown sugar…..crap! Alexa said to use 1 cup of white sugar with 2 tablespoons of molasses (which I had)…… we will see! finger taste in hot sauce says thumbs up. . fingers crossed it works out in density!
I found this recipe a couple years ago and have been making them for family gatherings ever since. It’s requested of me to bring these and they are a hit with everyone!
Thanks for the 5 star review and glad that you found this recipe a few years ago and now it’s requested and is a hit!
I found this recipe a couple years ago and have been making them for family gatherings ever since. It’s requested of me to bring these and they are a hit with everyone!
One of my favorite recipes! I have been baking these for years and they are always a huge hit!
One of my favorite recipes! I have been baking these for years and they are always a huge hit!
I’ve made these the past two years for Christmas and can never get them firm enough. Any tips? What am I doing Wrong?? They taste amazing just never turn out like the pictures.
Thanks for your persistence!
Two things depending on what part isn’t as firm as desired…if it’s the crust, prebake it, just the crust in the pan for about 5-7 mins before adding the rest and moving on.
If it’s the filling, heat the mixture an extra 30-60 secs in the microwave before pouring it over the crust.
Bake slightly longer than called for, that will depend on how your oven runs though.
Why wouldn’t you bling bake the crust first? Does it get somewhat soggy?
No, great as written.
The carmel did not turn out ooey gooey at all, it crystallized and was very grainy when cooled.
It sounds like you could have possibly overheated it in the micro before you added it to the bars. It’s hard to say but that’s my guess. Microwaves vary in their intensity and it’s hard to say exactly what happened from afar. Thanks for trying the recipe.
Hello. I am going to buy Trader Joe’s salted caramel sauce instead of making my own. How many ounces of caramel sauce would you say you use in this recipe?
I believe they sell it in 12 oz jars and for this recipe just guesstimating but I’d say use nearly the whole jar or the whole thing.
These bars are amazing. They were a huge hit for Christmas, and we’re just finishing the second half of the batch that had been frozen. Pecan pie is usually way to gooey and sweet for me, and these bars are just perfect. LOVE the shortbread crust and the addition of the chocolate chips.
Thanks for the 5 star review and I’m glad that you had half a batch in the freezer to finish up now, that is a Christmas gift :)
These bars are amazing. They were a huge hit for Christmas, and we’re just finishing the second half of the batch that had been frozen. Pecan pie is usually way to gooey and sweet for me, and these bars are just perfect. LOVE the shortbread crust and the addition of the chocolate chips.
Has anyone tried doubling this and making it in a 9×13 pan? Just wondering how that would work before I give it a go!!
I haven’t personally but think that would be fine.
Hello!! Yes, I’ve made them in a 9 x 13 inch pan by doubling the recipe and it works out fine! I make them every year at Christmas time. One of my all time favourite recipes and I always get asked for the recipe!
That’s great that you always get asked for the recipe every year!
Absolutely love these, they are not too sweet and the combination of the crust, nuts and salted caramel is just divine. Third year im making these for Christmas and everyone is raving about them
Thanks for the 5 star review and glad this is your third year making them for the holidays and that they get rave reviews!