If you’re a fan of classic pecan pie but crave a twist, stick around because this Salted Chocolate Pecan Pie Bars Recipe is going to rock your dessert world. Imagine that buttery crust holding a gooey, rich chocolate and pecan filling, all finished with a sprinkle of flaky sea salt that perfectly balances the sweetness. I absolutely love how this recipe combines familiar flavors into easy-to-cut bars that your whole family will go crazy for. Trust me, once you try it, this dessert will be your new favorite go-to treat for any occasion.
Why You’ll Love This Recipe
- Perfect Sweet-Salty Balance: The flaked sea salt on top really elevates the rich chocolate and pecan filling in a way that’s irresistible.
- Easy Bar Format: You get all the flavor of a decadent pecan pie but in convenient bars that are perfect for sharing or packing up for snacks.
- Crowd-Pleaser: When I first made these, my family couldn’t stop going back for seconds – it’s that good.
- Make-Ahead Friendly: These bars store beautifully and even freeze well, which means you can prep ahead for your next party or craving.
Ingredients You’ll Need
Building this recipe starts with simple pantry staples, but each plays its part to deliver the perfect texture and flavor. Picking quality chocolate and fresh pecans really makes a difference, so I recommend using the best you can find.
- Unsalted Butter: Softened for easy mixing; using unsalted butter helps control the salt level better.
- Brown Sugar: Adds that lovely caramel note, important for both crust and filling.
- All-Purpose Flour: The foundation for a sturdy yet tender crust.
- Salt: Just a pinch in the crust to balance sweetness—don’t skip it!
- Large Eggs: These bind the filling and give it a custardy texture.
- Light Corn Syrup: Keeps the filling glossy and chewy without crystallizing.
- Bourbon: Adds warmth and depth; if you prefer, vanilla alone works too.
- Vanilla Extract: For that sweet aromatic lift in the filling.
- High-Quality Dark Chocolate: Chopped into chunks to melt into the filling—choose 60-70% cocoa for best balance.
- Unsalted Pecans: Coarsely chopped so you get that satisfying crunch in every bite.
- Flaked Sea Salt: The secret finishing touch that amps up all the flavors beautifully.
Variations
While I love the recipe as is, sometimes it’s fun to mix things up a bit. That’s the beauty of this Salted Chocolate Pecan Pie Bars Recipe—you can tweak it to suit what you have on hand or your preferred flavors.
- Nut Swaps: I once replaced pecans with walnuts when I ran out, and honestly, it was just as delightful—though pecans remain my favorite for that classic taste.
- Bourbon-Free: If you’re avoiding alcohol, just leave out the bourbon and add an extra splash of vanilla—it’s still delicious.
- Chocolate Variations: Try mixing semi-sweet or bittersweet chocolate chunks for a less intense chocolate flavor that some guests love.
- Gluten-Free: Substitute the all-purpose flour with a reliable gluten-free blend and check for any baking adjustments needed in your blend; I’ve done this with success!
How to Make Salted Chocolate Pecan Pie Bars Recipe
Step 1: Press and Bake the Crust
Start by preheating your oven to 350°F and lining a 9×13 baking dish with foil or parchment—this makes cleanup a breeze! When mixing the crust, I like to use my stand mixer to combine the softened butter, brown sugar, flour, and salt, starting on low speed and then upping it to medium. The mixture turns into coarse crumbs which almost feel dough-like. Press this evenly and firmly into your pan to create a solid base. Baking it for 30 to 35 minutes until lightly golden gives you the perfect sturdy crust that won’t get soggy once we add the filling. Don’t rush cooling—let it rest 10 to 15 minutes before the next step!
Step 2: Whisk Together the Filling
While the crust cools, tackle the filling by whisking the eggs, light corn syrup, and brown sugar until smooth. This is the base that creates that gooey pecan pie texture we all love. Stir in the bourbon and vanilla extract to add that lovely warmth and aromatic dimension. When folding in the chopped dark chocolate and pecans, do it gently to keep the chunks intact so you get delicious bites throughout each bar.
Step 3: Bake and Salt to Finish
Pour the filling evenly over the warm crust and bake again for 30 to 40 minutes. I learned from experience that ovens vary a lot; mine usually takes closer to 40 minutes until the center sets without wobbling—but still remains fudgy. When you take it out, sprinkle with flaked sea salt immediately for that salty crunch I can’t get enough of. Let the whole pan cool completely before slicing into squares—this resting time allows the filling to set perfectly.
Pro Tips for Making Salted Chocolate Pecan Pie Bars Recipe
- Pressing the Crust Evenly: I press the crust with the bottom of a flat glass to ensure it’s compact and even, which helps the bars hold together beautifully.
- Watching Your Oven: Since every oven heats differently, start checking the filling around 30 minutes to avoid overbaking—the middle should still have a slight wobble.
- Use Flaked Sea Salt: This really lifts the flavors better than fine salt—sprinkle right after baking while bars are hot for best effect.
- Cooling Is Key: I once sliced too soon and the filling oozed everywhere—patience here really pays off for clean squares.
How to Serve Salted Chocolate Pecan Pie Bars Recipe
Garnishes
I love a simple sprinkle of extra flaked sea salt right before serving—keeps that salty-sweet vibe going strong. Sometimes, I add a light dusting of powdered sugar for a pretty contrast, but honestly, these bars are pretty show-stopping all on their own.
Side Dishes
These bars pair wonderfully with freshly brewed coffee or a scoop of vanilla ice cream on the side. For brunch or holiday gatherings, I like to serve them alongside fresh berries or a crisp green salad to cut through the richness.
Creative Ways to Present
For special occasions, I arrange the bars on a rustic wooden board with sprigs of rosemary and small bowls of whipped cream and caramel sauce for guests to customize their bites. It’s a fun way to elevate this simple dessert and impress your friends without tons of fuss.
Make Ahead and Storage
Storing Leftovers
Once cool, I store these bars in an airtight container in the fridge, and they last beautifully for up to 5 days. Chilling actually firms them up and helps with slicing later on, so I often make them a day ahead for best texture.
Freezing
I’ve frozen these bars wrapped tightly in plastic wrap and then foil for up to 3 months. Just thaw them overnight in the fridge before serving, and they taste just as delicious as fresh out of the oven.
Reheating
If you prefer warm bars, pop them in a 300°F oven for about 8-10 minutes or microwave a single piece for 15-20 seconds—but be careful not to overheat or the filling can get too soft.
FAQs
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Can I make this Salted Chocolate Pecan Pie Bars Recipe without corn syrup?
Yes! You can substitute light corn syrup with an equal amount of honey or maple syrup, though this may slightly alter the texture and sweetness. The bars might be a bit softer and have a deeper flavor, but still quite delicious.
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How do I get clean slices without the bars crumbling?
Make sure to let the bars cool completely before slicing, ideally chilling them in the refrigerator. Use a sharp knife warmed under hot water and wiped dry between cuts for clean, smooth edges.
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Can I prepare these bars in advance for a party?
Absolutely! These bars actually taste better after resting for several hours or overnight. Prepare them the day before, store covered in the fridge, and serve chilled or gently warmed.
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What type of chocolate is best for this recipe?
I recommend using 60-70% cocoa dark chocolate for a perfect balance of bitterness and sweetness. Quality really matters here, so choose chocolate you enjoy eating on its own.
Final Thoughts
This Salted Chocolate Pecan Pie Bars Recipe holds a special place in my heart because it turned me on to a new way of enjoying a beloved classic. It’s not just a dessert—it’s a conversation starter, a party pleaser, and a comfort food all rolled into one. If you want to impress loved ones with minimal fuss and maximum flavor, give this recipe a go. I promise, once you taste that perfect salty-sweet combo melting in your mouth, you’ll be hooked just like I am.
Print
Salted Chocolate Pecan Pie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes plus cooling time
- Yield: 20 to 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Chocolate Pecan Pie Bars combine a buttery, tender crust with a rich, gooey filling made of dark chocolate, pecans, and a hint of bourbon, topped with flaky sea salt for a perfect balance of sweet and salty. Perfect as a decadent dessert or a delicious treat to share at gatherings.
Ingredients
Crust
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 3 large eggs, lightly beaten
- 3/4 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 8 ounces high-quality dark chocolate, chopped
- 2 cups unsalted pecans, coarsely chopped
- 1/2 teaspoon flaked sea salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil or parchment paper, then spray it lightly with nonstick spray to ensure easy removal of the bars.
- Make the crust: In the bowl of an electric mixer, combine softened butter, brown sugar, flour, and salt. Start mixing on low speed, then increase to medium. The mixture will resemble coarse crumbs and become almost dough-like. Press this evenly into the bottom of the prepared pan. Bake the crust for 30 to 35 minutes, until it is slightly browned. Remove from oven and allow to cool for 10 to 15 minutes.
- Prepare the filling: In a medium bowl, whisk together the eggs, light corn syrup, and brown sugar until smooth. Add the bourbon and vanilla extract and whisk again to combine.
- Add chocolate and pecans: Using a spatula, fold in the chopped dark chocolate and coarsely chopped pecans into the egg mixture.
- Bake the bars: Pour the filling over the cooled crust and spread evenly. Return the pan to the oven and bake for 30 to 40 minutes, until the center is set. The bars may take closer to 40 minutes depending on your oven.
- Finish and cool: Remove from the oven and immediately sprinkle the top with flaked sea salt. Allow bars to cool completely in the pan before slicing into squares. For best flavor and texture, refrigerate before serving. These bars freeze well for later enjoyment.
Notes
- Use high-quality dark chocolate for the best flavor in the filling.
- Letting the bars cool completely before slicing helps them hold their shape better.
- For a different twist, substitute bourbon with dark rum or omit alcohol for a kid-friendly version.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well; wrap tightly and thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
