How do you know when pecan bars are done?

Edges should be golden brown, and the center should jiggle slightly when the pan is gently shaken. A toothpick in the center should come out mostly clean with a few moist crumbs.

Can I make these Chocolate Pecan Pie Bars ahead of time?

Yes! Let them cool completely, then store in an airtight container. They’re great made the night before serving.

Do these pecan pie bars really use no corn syrup?

Yes! These no corn syrup pecan pie bars use pure maple syrup for natural sweetness and flavor.

Can I double the recipe?

Absolutely! Just double the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the bake time.

How should I store pecan pie bars?

Store at room temperature in an airtight container for 2–3 days, or refrigerate for up to a week.

Can I freeze Chocolate Pecan Pie Bars?

Yes! Wrap fully cooled bars tightly in plastic wrap, then in foil, and freeze for up to 2 months.

How do I thaw and reheat frozen bars?

Thaw bars overnight in the refrigerator. Reheat gently in the oven at 300°F (150°C) for 5–10 minutes if you want them warm, or enjoy at room temperature.

Chocolate Pecan Pie Bars with Shortbread Crust [No Corn Syrup]

Description

These Chocolate Maple Pecan Shortbread Bars are essentially pecan pie in bar form. So delicious, and naturally sweetened with maple syrup (no corn syrup needed).

Ingredients

Units Scale

CRUST FOR PECAN SHORTBREAD BARS:

1 1/3 cup all-purpose flour
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick/8 tablespoons) salted butter, very cold
avocado oil spray for pan

CHOCOLATE MAPLE PECAN FILLING:

2 large eggs
1/2 cup pure maple syrup
1/2 cup light brown sugar
1/4 cup unsweetened 100% cocoa powder
2 tablespoons salted butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 cup pecans, roughly chopped

OPTIONAL FOR TOPPING:

a sprinkle of flaky sea salt

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Instructions

PREPARE AND PAR-BAKE THE CRUST. Preheat the oven to 350 degrees F (177 degrees C). Spray the 9×9 inch square cake pan with avocado oil spray then place a fitted piece of parchment paper in the pan (ensuring the sides are sticking out so you can easily lift the bars). With your hands, mix the flour, two tablespoons of brown sugar, and cinnamon. Cut in the cold butter with your pastry cutter. Transfer the flour mixture to the prepared pan and continue to firmly press the dough into an even layer, and about half an inch up the sides of the cake pan. Make sure there is no loose flour. *See more photos in the post above. Par-bake the shortbread pie crust in the preheated oven for 12 minutes.
MAKE THE CHOCOLATE MAPLE PECAN SHORTBREAD BARS FILLING. In the meantime, using a KitchenAid or a hand mixer lightly beat the eggs with maple syrup, 1/2 cup brown sugar, cocoa powder, melted butter, vanilla extract, and sea salt. Stir in the pecans.
FINISH PREPARING THE CHOCOLATE MAPLE PECAN SHORTBREAD BARS. Dump the filling over the warm shortbread crust. Bake for another 25 minutes. Let the bars cool completely in the cake pan over a cooling rack before cutting.
SERVE AND ENJOY! I like to sprinkle a little bit of flaky salt on top for the perfect salty and sweet bite, and because it looks pretty (totally optional). Cut into 16 bars and enjoy!!!

Equipment

Cake Pan

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Cooling Rack

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Glass Mixing Bowls

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KitchenAid Stand Mixer

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Parchment Paper

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Pastry Cutter Set

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Notes

Chocolate Maple Pecan Shortbread Bars are a great make-ahead dessert to save some time on busy cooking days like Thanksgiving and Christmas!
See article: The Ultimate Guide to Freezing Cookies and Bars.
The total time includes two hours of cooling time. You can also cool them overnight by storing the pecan shortbread bars (still in the cake pan to avoid damaging them before they’re cooled) in the cake pan in an airtight container. The bars take less than an hour to prep and bake!
You don’t need to use a KitchenAid for this recipe, but I always do!

Prep Time: 15 minutes
Cook Time: 37 minutes
Category: Snacks & Desserts
Method: Oven
Cuisine: American