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November 25, 2016 Comments Off on Chocolate Pecan Pie Bars
Chocolate Pecan Pie Bars are wickedly delicious! A tender, buttery shortbread crust is covered with a caramel-flavored gooey filling chock-full of toasted pecan pieces & dark chocolate. These bars are a cross between a pie & a cookie, and are a great alternative to a pie. The shortbread takes minutes to make, and the filling takes even less time! You can also make the shortbread with gluten-free flour, and my favorite is Cup4Cup! Serve these delicious bars all Holiday long, from Thanksgiving through New Year’s Day!
Spread the pecan pieces in a single layer on a rimmed baking sheet. Toast the pecans for 8-10 minutes, or until fragrant & nicely browned. Remove from the oven & set aside to cool. Reduce the oven temperature to 325˚.
Combine the flour, sugar & kosher salt in a food processor (a). Cut each stick of butter into 8 slices, then cut each slice into 4 cubes, & add to the food processor (b). Pulse the food processor until the butter begins to resemble small peas (c), then fully incorporates with the other ingredients to form a smooth dough (d).
Press the shortbread dough evenly in an 8x8x2 baking pan. Set aside.
In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, & bourbon (a). Add the pecan pieces & chocolate chips, then pour the entire mixture over the shortbread base (b).
Bake the Chocolate Pecan Pie Bars for 60-70 minutes, until the chocolate pie filling has lost its sheen.
Allow the Chocolate Pecan Pie Bars to cool completely & cut into 16 squares.
Makes 16 squares.
If you want to make the shortbread base & chocolate pie filling ahead of time, then bake, simply make both & refrigerate separately. When you are ready to bake, pour the filling over the shortbread & bake.