Chocolate Pecan Pie Bars
Chocolate Pecan Pie filling on top of a butter rich shortbread crust.
Servings: 9 squares
Ingredients
Shortbread Crust
- ½ cup salted butter, melted
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 ¼ cup all purpose flour
- 1 tsp vanilla
Filling
- 4 tbsp butter, melted
- 2 tbsp cocoa powder
- ¾ cup dark corn syrup
- ½ cup brown sugar
- 2 eggs
- ¼ tsp salt
- ½ tsp vanilla
- 1 cup chopped pecans
Instructions
To make the crust
- Preheat oven to 350℉.
- In a microwave safe bowl, melt the butter in 30 second increments, until the butter is nearly melted. Stir together until all the pieces are fully melted. Add the sugar, salt, vanilla, and flour and stir to form a thick, crumbly dough.
- Press the dough in a buttered 8x8 pan. Bake for 15 minutes.
Make the filling
- In a microwave safe bowl, melt the butter in 30 second increments, until the butter is nearly melted. Add the remaining ingredients minus the pecans and mix together well, then stir in the pecans.
- Once the crust is done baking, remove from oven and pour the filling on top. Return to the oven and continue baking for another 30 minutes. If the whole filling is moving and not set at the edges, continue baking for 3 to 5 minutes at a time and check again. Bake just until the edges look set and the middle is a little jiggly. If you bake all the way until there is zero jiggle in the filling, it will be very tough and chewy.
- Remove from oven and cool before cutting into squares.