These chocolate pecan pie bars are a wildly popular and delicious treat whenever and wherever they are served! There is no way to go wrong when you have a delightful cream cheese pie crust topped with chewy chocolate filling and crunchy pecans! It doesn't matter what the occasion is to make a batch of such a fantastic dessert!
Easy Chocolate Pecan Pie Bars
This recipe makes up a very generous amount of our chocolate pecan pie bars, and once you try them, you'll be very thankful it does! It doesn't matter how many there are when first sliced up into your desired portion size, and there will never be enough.
You, your family, and your friends will be obsessed with how good they are! They have been the most popular treat wherever I have taken them to get togethers!
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🥘 Chocolate Pecan Pie Bars Ingredients
This recipe list is mostly made up of items you probably already have! Just make sure you have some chocolate chips and pecans for the topping!
Cream Cheese Pie Crust
- Flour - 3 cups of all-purpose flour.
- Cream Cheese - 1 8-ounce package of cream cheese that has been cubed and is at room temperature.
- Butter - 1 cup of butter that has been cubed. Plus, an additional 1 tablespoon for melting the chocolate drizzle.
Chocolate Pecan Pie Filling
- Corn Syrup - 1 cup of light corn syrup.
- Chocolate Chips - 2 cups of semi-sweet chocolate chips. Divide them into two 1-cup portions, making sure to reserve just a handful for the topping.
- Eggs - 6 large eggs that have been beaten.
- Brown Sugar - 1⅓ cups of packed light brown sugar.
- Vanilla - ½ tablespoon of vanilla extract.
- Pecan Halves - 3 cups of pecan halves, making sure to reserve a handful for the topping.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🍴 Equipment Needed To Make Pie Bars
There are a few things you'll need to grab before getting started on this tasty treat! First up, you'll need your food processor to make the decadent cream cheese crust!
Next, you'll need a large lasagna pan for assembling your bars (*see note). Finally, make sure you grab a microwave-safe mixing bowl for melting the chocolate!
🔪 How To Make Chocolate Pecan Pie Bars
These pie bars are incredibly easy to whip up; you'll be making them all of the time!
This recipe will yield a very generous batch of pie bars, so they are perfect for serving a crowd!
Make The Crust
- Combine the crust ingredients. In a food processor, combine 3 cups (375 grams) of flour, 8 ounces (227 grams) of cubed cream cheese, and 1 cup (227 grams) of cubed butter. Pulse until a crumble comes together, then transfer to a sheet of plastic wrap.
- Chill the crust. Pull the crumbs together and wrap them with plastic wrap, keeping your pie crust layer about an inch in thickness. Refrigerate for an hour.
- Press dough into the pan. Next, preheat your oven to 350°F (175°C/Gas Mark 4). Remove refrigerated pie crust dough and cover the bottom of a parchment paper-lined lasagna baking dish (I used a 15x9 pan). Push the dough into all of the corners and cover the entire bottom until you have an even layer.
- Bake the crust. Bake the pie crust layer at 350°F (175°C/Gas Mark 4) for 20 minutes. While the crust layer is baking, start combining the filling ingredients.
Make The Filling
- Melt chocolate. In a microwave-safe bowl, combine the first 1 cup (180 grams) portion of semi-sweet chocolate chips with 1 cup (341 grams) of light corn syrup. Microwave in 30-second increments until the chocolate chips are melted (about 1 minute total) and combined with the corn syrup, making sure to stir in between heating sessions.
- Add filling ingredients. Once the melted chocolate and corn syrup are cooled, add 6 beaten eggs, 1⅓ cups (293 grams) of light brown sugar, and ½ tablespoon of vanilla. Stir to combine.
- Pour mixture over crust. Next, stir the first 2-cup (198 grams) portion of the pecan halves into the chocolate mixture. Pour it into the baking pan, covering the partially baked cream cheese pie crust layer.
Bake & Add Toppings
- Bake and cool. Bake at 350°F (175°C/Gas Mark 4) for 35 minutes. Then, remove the bars from the oven and allow them to cool to room temperature (*see note).
- Add the drizzle. To add your toppings, melt about ⅔ of the remaining 1 cup (180 grams) portion of the semi-sweet chocolate chips with 1 tablespoon of butter in 30-second increments in the microwave (about 1 minute total), making sure to stir in between. Drizzle the melted chocolate using a spoon, in a criss-cross pattern over the slab pie bars.
- Add toppings. Crush the remaining pecans in a Ziploc bag, using a meat tenderizer or rolling pin. Spread over the top of the slab pie bars along with the remaining semi-sweet chocolate chips (*see note).
- Chill. Refrigerate to chill completely before slicing and serving.
🍴 What To Serve With Pie Bars
These chocolate pecan pie bars are the ultimate sweet treat for any get-together! Try out my blueberry pie bars, pineapple pie bars, cherry pie bars, and blackberry pie bars for some more easy-to-serve treats! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If making these bars in advance, you can place them in the refrigerator after taking them out of the oven (before adding the toppings). Then, add the toppings when ready to serve.
- I usually add some of the crushed pecans and chocolate chips and continue to drizzle more of the chocolate until all of the toppings are used.
- We usually make up a big batch of these pie bars in a lasagna pan lined with parchment paper for quick and easy handling (they get extra sticky!)
- I cut into 5x6 rows for a total of 30 bars from my 15x9 baking pan.
🥡 Storing
Place any leftover bars into the fridge for up to 5 days.
Freezing Pie Bars
Store your bars once they have already been cut into portions. Place them into a pan or plate, using wax paper between multiple layers. Then, wrap them tightly in plastic wrap and freeze them for up to 2 months.
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❓ Recipe FAQs
As written, this recipe does contain gluten. However, it is very easy to make them gluten-free! Simply swap out the flour for your favorite gluten-free flour.
Make sure that the center of your pie bars is set (it is okay if they are still a little jiggly). The edges should be completely set and not jiggling at all!
If you notice that the filling for your chocolate pecan pie bars is runny or liquidy, it probably is undercooked. Go ahead and pop it back into the oven to make sure that it finishes cooking!
🍫 More Dessert Bars
- Hello Dolly Bars - 7-layer bars that are packed with all of your favorite treats.
- Chocolate Revel Bars - An oat crust is covered with a chocolate and walnut filling and then topped with a crumble topping.
- 2 Ingredient Lemon Bars - Extra simple and tasty lemon bars that only need 2 ingredients.
- Chocolate Chip Maraschino Cherry Almond Bars - Everything you love about chocolate-covered cherries but in easy-to-enjoy bars.
- Pineapple Bars - Similar to lemon bars but with sweet pineapple as the star of the show.
- Strawberry Pineapple Lemonade Bars - Refreshing bars that combine lemon, pineapples, and strawberries.
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📖 Recipe Card
Chocolate Pecan Pie Bars
Ingredients
Cream Cheese Pie Crust
- 3 cups all-purpose flour
- 8 oz cream cheese (1 package, cubed, softened at room temperature)
- 1 cup butter (cubed - plus 1 tablespoon butter for melting the chocolate drizle))
Chocolate Pecan Pie Filling
- 1 cup light corn syrup
- 2 cups semi-sweet chocolate chips (divided - 2, 1 cup portions and reserve a handful from the second 1 cup portion for the topping)
- 6 large eggs (beaten)
- 1 ⅓ cup light brown sugar (packed)
- ½ tablespoon vanilla extract
- 3 cups pecan halves (reserve a handful, or about ½ cup for the topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a food processor, combine the all-purpose flour, cream cheese, and butter. Pulse until a crumble comes together, then transfer to a sheet of plastic wrap. Pull the crumbs together and wrap with plastic wrap, keeping your pie crust layer about an inch in thickness. Refrigerate for an hour.
- Preheat your oven to 350°F (175°C). Remove refrigerated pie crust dough and cover the bottom of a parchment paper lined lasagna baking dish (I used a 15x9 pan). Push into all of the corners and cover the entire bottom, until you have an even layer covering the bottom of the pan.
- Bake the pie crust layer at 350°F (175°C) for 20 minutes. While the crust layer is baking, start combining the filling ingredients.
- Combine the first 1 cup portion of semi-sweet chocolate chips with the light corn syrup. Microwave in 30 second increments until the chocolate chips are melted (about 1 minute) and combined with the corn syrup. Allow to cool slightly before adding the beaten eggs (so the eggs don't cook!).
- Once the melted chocolate and corn syrup are cooled, add the beaten eggs, light brown sugar and vanilla. Stir to combine, then stir in the first 2 cup portion of the pecan halves. Pour into baking pan over the partially baked cream cheese pie crust layer.
- Bake at 350°F (175°C)) for 35 minutes. Remove from the oven and allow to cool to room temperature. Refrigerate, if desired, before adding the final topping ingredients (I usually do this, and take the chocolate pecan slab pie bars to a gathering the next day).
- Add the toppings: melt about ⅔ of the remaining 1 cup portion of the semi-sweet chocolate chips with 1 tablespoon of butter in 30 second increments in the microwave (about 1 minute). Drizzle the melted chocolate using a spoon, in a criss-cross pattern over the slab pie bars.
- Crush the remaining pecans in a Ziploc baggie, using a meat tenderizer or rolling pin. Spread over the top of the slab pie bars along with the remaining semi-sweet chocolate chips. I usually add some of the crushed pecans and chocolate chips and continue to drizzle more of the chocolate until all of the toppings are used.
- Refrigerate to chill completely before slicing and serving, if desired. I cut into 5x6 rows for a total of 30 bars from my 15x9 baking pan.
Notes
- If making these bars in advance, you can place them in the refrigerator after taking them out of the oven (before adding the toppings). Then, add the toppings when ready to serve.
- I usually add some of the crushed pecans and chocolate chips and continue to drizzle more of the chocolate until all of the toppings are used.
- We usually make up a big batch of these pie bars in a lasagna pan, lined with parchment paper for quick and easy handling (they get extra sticky!)
- I cut into 5x6 rows for a total of 30 bars from my 15x9 baking pan.
- To store: Place any leftover bars into the fridge for up to 5 days.
- To freeze: Store your bars once they have already been cut into portions. Place them into a pan or plate, using wax paper between multiple layers. Then, wrap them tightly in plastic wrap and freeze them for up to 2 months.
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