Introduction
Texas Chocolate Pecan Pie Bars are a rich, indulgent twist on the classic Southern pecan pie, enhanced with a generous dose of semi-sweet chocolate and served in an easy-to-slice bar form. Combining a buttery shortbread crust with a gooey, caramelly pecan-chocolate filling, these bars deliver all the flavors of a traditional holiday pie in a more portable, crowd-friendly dessert. Perfect for potlucks, bake sales, or festive gatherings, these bars strike the perfect balance between chewy, crunchy, sweet, and nutty. With every bite, you get the soul of a pecan pie and the indulgence of a brownie, making them irresistible to both chocolate lovers and pie traditionalists. Whether served warm with ice cream or chilled straight from the fridge, they’re a nostalgic yet elevated treat that captures the comforting charm of Southern baking with a modern twist.
The History of Texas Chocolate Pecan Pie Bars
The roots of pecan pie lie deep in Southern history, with the first printed recipes dating back to the late 19th century in Texas and Louisiana, where pecan trees grow in abundance. Pecan pie as we know it today rose to popularity in the 1920s and 30s, when Karo syrup began promoting it on their labels as a way to use their corn syrup in home baking. While pecan pie is already a signature dish in Texas, the addition of chocolate reflects the state’s bold culinary identity, where traditional comfort foods are often given indulgent upgrades. The bar version likely evolved in home kitchens during the mid-20th century, when casseroles, bars, and sheet-pan recipes became staples of potlucks and family-style meals. Turning pies into bars made them easier to share, transport, and portion. The Texas Chocolate Pecan Pie Bar is a result of generations of bakers combining practical baking methods with regional flavors—pecans harvested locally, rich chocolate for depth, and a no-fuss crust that holds up well. Today, this dessert represents the perfect fusion of simplicity and decadence, beloved from Southern homes to holiday tables across the country.
Ingredients Breakdown
These bars are made up of two main components: the crust and the filling. The crust is typically a shortbread-style base made with butter, flour, sugar, and salt—pressed into the bottom of the baking dish and partially baked to create a firm foundation. This layer provides structure and a slightly crumbly contrast to the gooey filling. The filling includes chopped pecans, chocolate chips or chunks, eggs, brown sugar, corn syrup (or a mix of corn syrup and maple syrup for added depth), melted butter, and vanilla extract. The pecans offer crunch and nuttiness, the chocolate brings richness and bitterness to balance the sweetness, and the eggs and syrup work together to create a thick, custard-like texture once baked. Salt enhances all the flavors and cuts through the sweetness. Optional additions like bourbon or espresso powder can be used to deepen the flavor profile even further. Each ingredient plays a role in achieving the signature texture and taste: flaky crust, gooey center, toasted pecan crunch, and pockets of melted chocolate.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust: In a mixing bowl, combine 1 cup (226g) unsalted butter (softened), 2 cups (240g) all-purpose flour, ½ cup (60g) powdered sugar, and ¼ teaspoon salt. Mix until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 15–18 minutes until lightly golden around the edges. Set aside to cool slightly.
- Prepare the filling: In a large bowl, whisk together 3 large eggs, 1 cup (220g) packed brown sugar, 1 cup (240ml) light corn syrup, ¼ cup (57g) melted butter, 1½ teaspoons vanilla extract, and ¼ teaspoon salt. Stir in 1½ cups (180g) chopped pecans and 1 cup (170g) semi-sweet chocolate chips or chunks.
- Assemble: Pour the filling over the partially baked crust, spreading it evenly to the corners.
- Bake for 30–35 minutes, or until the center is set and no longer jiggles. The top should appear glossy and slightly puffed.
- Cool completely in the pan on a wire rack—this can take up to 2 hours. For best results, refrigerate for an additional hour to firm up before slicing.
- Slice and serve: Use a sharp knife to cut into squares or rectangles. Wipe the knife clean between slices for neat edges. Serve as is, or warm slightly and pair with whipped cream or vanilla ice cream.
Tips for the Perfect Texas Chocolate Pecan Pie Bars
Use toasted pecans for a deeper, nuttier flavor—toast them in a dry skillet or oven for 5–7 minutes before chopping. Make sure the crust is fully baked and golden before adding the filling; an underbaked crust can become soggy. Let the filling cool slightly before pouring it over the crust to prevent cracking or separation. Use parchment paper with overhang for easy lifting after baking. Refrigerate before slicing for cleaner bars. For a slightly less sweet version, substitute part of the corn syrup with maple syrup or use bittersweet chocolate instead of semi-sweet. Add a splash of bourbon or a pinch of cinnamon to elevate the flavor. Always allow time for full cooling—these bars need to set fully to slice cleanly and hold their shape.
Variations and Customizations
There are many ways to personalize Texas Chocolate Pecan Pie Bars. Add bourbon for a rich, Southern flair, or a touch of espresso powder to enhance the chocolate. Replace some or all of the corn syrup with maple syrup or golden syrup for a different sweetness profile. Use dark chocolate for a more intense, less sweet result, or mix milk and dark chocolate for added contrast. Add shredded coconut or a short layer of caramel beneath the filling for extra indulgence. To make them gluten-free, use a gluten-free flour blend in the crust. If you’re not a fan of chocolate, omit it for a more classic pecan pie bar experience. You can also press chopped chocolate into just the top of the filling before baking, or swirl in Nutella or peanut butter for a fun twist.
Health Considerations and Nutritional Value
Texas Chocolate Pecan Pie Bars are a rich, high-calorie dessert best enjoyed in moderation. A typical serving contains around 300–400 calories, with high amounts of fat and sugar due to the butter, corn syrup, and chocolate. However, they do offer some nutritional value from the pecans, which are rich in healthy fats, fiber, magnesium, and antioxidants. For a slightly healthier version, reduce the sugar by 20–25%, use dark chocolate (70% cacao or higher), and consider substituting some of the butter with Greek yogurt or coconut oil. While not intended to be a health food, these bars can fit into a balanced lifestyle as an occasional treat—especially when made with quality ingredients and shared among friends or family. Avoid overindulging by pre-cutting into small squares and storing extras in the freezer.
FAQ
Q: Can I make these in advance? Yes! These bars are perfect for making ahead. They keep well in the refrigerator for up to 5 days and actually slice more cleanly after chilling.
Q: How should I store them? Store in an airtight container at room temperature for 2–3 days or in the fridge for up to a week. They can also be frozen for up to 2 months—just thaw in the fridge overnight before serving.
Q: Can I make them without corn syrup? Yes, you can substitute maple syrup or golden syrup, though it may slightly alter the texture and sweetness.
Q: Why is my filling runny? The bars likely weren’t baked long enough or didn’t cool completely. Make sure to bake until the center is fully set and allow at least 2–3 hours of cooling time.
Q: Can I use store-bought pie crust? Not recommended. The shortbread crust is sturdier and better suited for bars, holding up well to the thick filling and slicing cleanly.
Q: Are these gluten-free? Not by default, but they can be made gluten-free by using a GF flour blend in the crust.
Texas Chocolate Pecan Pie Bars
Ingredients
Crust
- ½ cup 113.5 g salted butter, at room temperature
- ⅓ cup 73 g brown sugar
- 1¼ cups 170 g all-purpose flour
- ¼ teaspoon salt
Chocolate Pecan Topping
- 4 tablespoons salted butter
- ⅓ cup 73 g brown sugar
- 3 tablespoons honey
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1¼ cups 120 g chopped pecans
- ½ cup 90 g chocolate chips
- Flaked salt for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C) and line an 8-inch baking pan with parchment paper. Begin by preparing the crust: in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Add the flour and salt, then mix until the dough becomes crumbly. Press the dough evenly into the bottom of the prepared pan. Bake for 12 to 14 minutes, or until the edges turn a light golden brown. Remove from the oven and let cool while lowering the oven temperature to 325°F (160°C).
- Next, make the topping by combining the butter, brown sugar, honey, heavy cream, and salt in a saucepan over medium heat. Stir continuously until the mixture begins to gently boil, then reduce the heat and simmer for 1 minute. Remove the pan from heat and stir in the vanilla extract and pecans until well combined. Fold in the chocolate chips, then pour the mixture evenly over the cooled crust.
- Return the pan to the oven and bake at 325°F for 15 to 18 minutes. Once baked, sprinkle the top with flaked salt. Allow the bars to cool completely before slicing, as the filling needs time to set properly.