Wednesday, October 11, 2023
HomeVegan BakingChocolate Pecan Pie Bars - Texanerin Baking

Chocolate Pecan Pie Bars – Texanerin Baking

These chocolate pecan pie bars have a simple 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 a terrific 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’ll be able to lower them fairly small.

That is very true for one thing like Thanksgiving, the place there’ll be plenty of different desserts, and other people need 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 stated that these bars could also be her husband’s new favourite. I can see why! They’re certainly fairly addictive.


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!
  • Gentle brown sugar – darkish brown sugar additionally works. I haven’t tried it, however granulated sugar in all probability works in case 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 components above for the filling, plus:

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

The best way to make the crust

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

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 at the very least 10 minutes. In any other case, you’ll have a soggy, messy crust.

The best way to make the filling

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

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

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

In case you dig into them after taking them out of the oven, they’ll be a gooey mess. You received’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. You’ll want 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 advocate that.

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

Do I’ve to make use of pecans?

You should use walnuts. I did as soon as, and the bars have 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 lower them up and freeze or simply freeze the bars as an entire.

They someway don’t freeze arduous. You possibly can instantly lower 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 solution to make them vegan.

I do have another tasty choices for you, although! I’ve bought 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 solution to make this shortbread crust paleo.

I don’t advocate 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 it is advisable use coconut oil within the bar filling. Use 3 tablespoons + 2 teaspoons (51 grams) refined coconut oil rather than the 1/4 cup of butter. Additionally, use coconut sugar as an alternative of brown sugar, arrowroot/tapioca starch as an alternative of cornstarch, and paleo chocolate.

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

I hope you’ll get pleasure from these chocolate pecan pie bars! Please let me understand how they prove in case you attempt them. Thanks! 🙂

Chocolate Pecan Pie Bars
  • Prep Time:
  • Prepare dinner Time:
  • Prepared in:
  • Yield: 24 bars



  • 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 massive (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


    Put together the crust:

  1. Line a 9” X 13” pan with a chunk 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 free crumbs.
  5. Bake for 13-Quarter-hour or till calmly browned.
  6. Place on a cooling rack to chill for at the very least 10 minutes whereas making ready the filling.
  7. Make the filling:

  8. In a big mixing bowl, stir collectively all filling components aside from the pecans, sprinkling on the cornstarch, reasonably 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.
  9. As soon as mixed, stir within the pecans and chocolate chips.
  10. 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 sort of jiggles if you take away it from the oven. In case you have been to chop into them proper now, it’d simply appear to be goo. But it surely separates into layers because it cools and chills.
  11. Let cool utterly, about 2 hours, after which refrigerate for at the very least 4 extra.
  12. Refrigerate in an hermetic container for as much as 5 days or freeze for as much as 3 months.

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