These chocolate pecan pie bars have a straightforward shortbread crust and a corn syrup-free filling that’s sweetened with maple syrup and brown sugar. You can also make them historically, with white complete wheat or gluten-free flour.

Right here’s an excellent Thanksgiving dessert that feeds a crowd. From a 9″x13″ pan, you may get 24-32 servings of those chocolate pecan pie bars.

They’re fairly candy however not obnoxiously candy like a whole lot of pecan pies. So you possibly can minimize them fairly small.

That is very true for one thing like Thanksgiving, the place there’ll be numerous different desserts, and folks wish to pattern a number of desserts.

I used the filling from my Gluten-free Pecan Pie, added a bunch of chocolate chips and poured that over a shortbread crust.

My photographer mentioned that these bars could also be her husband’s new favourite. I can see why! They’re certainly fairly addictive.

Substances

For the crust

• Unsalted butter – I’ve solely tried this with butter, and that’s what I like to recommend sticking with. The butter taste is important!
• Mild brown sugar – darkish brown sugar additionally works. I haven’t tried it, however granulated sugar in all probability works should you don’t thoughts a extra crumbly crust.
• Flour – all-purpose, white complete wheat and Bob’s Pink Mill 1:1 Gluten-free Baking Flour work right here.




• Vanilla extract and salt

For the filling

You’ll want among the substances above for the filling, plus:

• Maple syrup – as a substitute of corn syrup, this recipe requires maple syrup. You’ll want a whopping cup of it, which is unlucky from a value perspective, however it provides nice taste and makes these bars half naturally sweetened.
• Eggs – no subs for these.
• Cornstarch or tapioca/arrowroot starch – identical as above.
• Pecans – you would additionally use walnuts should you’d desire walnut chocolate chip bars.
• Chocolate – you should use darkish or semi-sweet. Please don’t use milk chocolate. I’ve fairly a candy tooth, and even I believe these bars could be too candy with milk chocolate.

Tips on how to make the crust

You simply beat collectively the butter and sugar, after which add in the remainder of the substances.

Pat it onto the underside of a parchment-lined pan (observe that it’ll be fairly skinny, however I promise – it’s sufficient!), bake and funky.

Do I’ve to pre-bake the crust?

Sure, it must be baked after which cooled for not less than 10 minutes. In any other case, you’ll have a soggy, messy crust.

Tips on how to make the filling

You simply stir all the things collectively, apart from the pecans and chocolate chips, after which stir within the pecans and chocolate chips.

Then you definitely pour it over the pre-baked and cooled crust and bake.

After they come out of the oven, they type of jiggle a bit, however they need to seem set.

Should you dig into them after taking them out of the oven, they’ll be a gooey mess. You gained’t see two distinct layers of crust and filling.

However as soon as chilled, two layers type. You’ll have a definite crust and filling!

Maple sub?

Sadly not. Honey, corn syrup, extra brown sugar, or anything is not going to work the identical as maple syrup.

Pies, particularly pecan pies and pecan pie bars, are so finicky. I urge you to not experiment in any respect with this recipe. 😉

Can I omit the brown/coconut sugar?

Please see the above reply. 🙂 You can’t omit it. It’s worthwhile to use brown sugar or coconut sugar.

Can I scale back the sweetener quantity?

I do know that is annoying, however I might actually, actually not suggest that.

While you scale back the sweetener, it causes the fats to separate and float to the highest, after which you have got a nasty mess in your palms. And I don’t assume anybody desires to waste a cup of maple syrup (and all the opposite substances) and their time!

Do I’ve to make use of pecans?

You need to use walnuts. I did as soon as, and the bars had been good, however we most well-liked them with pecans. However that’s only a private desire.

Are you able to freeze them?

Sure! They freeze completely. You possibly can both minimize them up and freeze or simply freeze the bars as an entire.

They in some way don’t freeze arduous. You possibly can instantly minimize or eat them straight from the freezer.

The chocolate is difficult straight from the freezer, although, which I don’t love, so I like to recommend letting them sit for a couple of minutes.

How do I make them vegan?

There’s no sub for the eggs on this recipe, so sadly, there’s no method to make them vegan.

I do have another tasty choices for you, although! I’ve obtained this Vegan Caramel Pecan Cheesecake and this Vegan Pumpkin Cheesecake. You can also make each now and defrost for Thanksgiving! Each are a few of my all-time favorites on the weblog.

How do I make this paleo?

You would need to discover a paleo pie crust. There’s no method to make this shortbread crust paleo.

I don’t suggest a nut flour-based crust. Perhaps one with cassava flour and/or starches, together with some nut flour. However not 100% nut flour, as these at all times appear to get soggy.

After which you’ll want to use coconut oil within the bar filling. Use 3 tablespoons + 2 teaspoons (51 grams) refined coconut oil instead of the 1/4 cup of butter. Additionally, use coconut sugar as a substitute of brown sugar, arrowroot/tapioca starch as a substitute of cornstarch, and paleo chocolate.

I’ve tried all these subs and it labored nice.

I hope you’ll take pleasure in these chocolate pecan pie bars! Please let me know the way they prove should you strive them. Thanks! 🙂

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• Prep Time: 15 min
• Prepare dinner Time: 43 min
• Prepared in: 58 min
• Yield: 24 bars

Substances

Crust:

• 1/2 cup (113 grams) unsalted butter, room temp
• 1/4 cup (50 grams) mild brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/4 cups (156 grams) all-purpose flour, white complete wheat flour or for a GF model, use 1 1/4 cups (173 grams) Bob’s Pink Mill Gluten-free 1-to-1 Baking Flour

Filling:

• 3/4 cup (150 grams) mild brown sugar
• 1 cup (320 grams) maple syrup
• 3 giant (50 grams every, out of shell) eggs, room temperature
• 1/4 cup (56 grams) unsalted butter, melted and nonetheless heat
• 1 1/2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups (285 grams) chopped pecans
• 1 1/2 cups (225 grams) semi-sweet chocolate chips or chopped chocolate

Instructions

Put together the crust:

1. Line a 9” X 13” pan with a bit of baking paper and preheat the oven to 350 °F (175 °C).
2. In a medium mixing bowl, utilizing an electrical hand mixer, beat collectively the butter and brown sugar at medium velocity till fluffy and effectively mixed.
3. Beat within the vanilla and salt at medium velocity till mixed, after which beat within the flour at low velocity. You’ll have crumbs and never a ball of dough.
4. Evenly and gently put onto the underside of the ready pan. It’ll be fairly a skinny crust. You don’t have to press it down very firmly, however it shouldn’t be unfastened crumbs.
5. Bake for 13-Quarter-hour or till flippantly browned.
6. Place on a cooling rack to chill for not less than 10 minutes whereas getting ready the filling.

Make the filling:

7. In a big mixing bowl, stir collectively all filling substances apart from the pecans, sprinkling on the cornstarch, fairly than plopping it down a giant clump. Don’t overmix! If there are any eggy bits that are not popping out when mixing, take away them or they’ll bake up ugly.
8. As soon as mixed, stir within the pecans and chocolate chips.
9. Pour the filling into the partially cooled crust and bake for 28-31 minutes. The filling ought to seem set and never liquidy, however the entire thing type of jiggles once you take away it from the oven. Should you had been to chop into them proper now, it’d simply appear to be goo. Nevertheless it separates into layers because it cools and chills.
10. Let cool fully, about 2 hours, after which refrigerate for not less than 4 extra.
11. Refrigerate in an hermetic container for as much as 5 days or freeze for as much as 3 months.

Recipe by Texanerin Baking | www.texanerin.com