If you want a super easy, minimal ingredient bar recipe you have to give these Maple Chocolate Pecan Pie Bars a try. So delicious and serves a crowd!
I’m a huge fan of anything with pecans in it! They are one of those nuts that you really can’t go wrong using, especially when it comes to fall and winter desserts.
I’m also a huge fan of Pecan Pie! I mean who doesn’t love a classic pie for the holidays? I know that I do, but I also like these Pecan Pie Bars!
Some of my pecan recipes that we have on our site include Pecan Pralines, Easy Pecan Sticky Buns and Chocolate Pecan Piecaken!
I love making bars, they are always so easy to whip together and there are SO MANY KINDS that it isn’t even funny. Like you have brownies, blondies, cheesecake bars, etc.
The list literally goes on and on for bar recipes! Which is awesome because you can pretty much never end and get creative when making them.
That’s what we decided to do with these Maple Chocolate Pecan Pie Bars! We love maple in our pecan pie, so we always use that but this added chocolate which amped it up a lot!
WHY THIS RECIPE WORKS:
- Easy pantry staple ingredients makes these bars easy and quick to whip up.
- You can easily double this recipe to make more for larger gatherings.
- You can use your favorite kind of chocolate in these.
These Pecan Pie Bars are one dessert that I love to bring to gatherings, everyone loves them and it’s a nice switch from the normal pecan pie routine.
I’ve never had a complaint on skimping on the pecan pie and just using these bars because everyone has always seemed to love them, woohoo!
HOW TO MAKE PECAN PIE BARS STEP BY STEP:
- In a large bowl, or food processor, gently combine butter, flour, pecan crumbs, and salt. Slowly add in water, one tablespoon at a time until it is well combined and moistened.
- Press the crust into a 9×13 baking pan, and bake at 350 degrees F for 5-10 minutes.
- While the crust is baking, melt the chocolate chips in the microwave, or in a small saucepan on the stove.
- Once it is melted add to a bowl with the syrup, sugar, eggs, vanilla, and pecans.
- Stir this mixture together until combined.
- Pour evenly over the crust. Return the pan to the oven and bake until the filling sets, about 30 minutes. Allow the filling to cool to finish setting before cutting.
How much easier can these pecan Pie Bars get? Literally. I love the crust on these too, but you could also use a pre-made pie crust as well, but this one is my favorite.
You don’t have to chop your pecans extra fine, but for this recipe we do chop our pecans because it makes the bars look a little better and helps them cut easier as well.
WHAT KIND OF CHOCOLATE DO I USE?
With this recipe we went with semi-sweet chocolate chips. We really like the flavor contrast it gives next to the sweetness of the pie filling itself.
But you can also use milk chocolate chips or even dark chocolate if you want a more deep and intense chocolate flavor. We have tried them all, but the semi-sweet has been our favorite.
You can also use baking bars for this like German Chocolate, or other kinda, just make sure that you use the same amount as listed in the ingredients.
Otherwise you should have no issues substituting any kind of chocolate in this Pecan Pie Bar Recipe!
HOW TO STORE:
If you have any of these bars remaining (not likely you will unless it’s just for you) I suggest that you refrigerate them. Place them in the pan, or you can remove them to a Tupperware container.
If you store them in a pan, tightly cover with foil so no air gets in them and they should last in the refrigerator for up to 4-5 days.
These can also be frozen, woohoo! This is when the double batch comes into play for us! I do not like to freeze in the pan itself and prefer to use freezer bags for this.
Remove your bars and layer them in a freezer bag separated by wax or parchment paper, they should keep for up to 6 months frozen.
To defrost just let sit on the counter until they come to room temperature, I suggest only taking out what you want to defrost and consume and keep the others in the bag.
We regularly make a double batch of these because we love them, especially during the holidays, we bake one and freeze it and take one to our parties or whatever.
In my opinion you just can’t go wrong with these Maple Chocolate Pecan Pie Bars! They are easy, tasty and everyone loves them.
TIPS AND TRICKS:
- If you want a thicker crust, just double the recipe.
- You can use regular pie crust for this, but I highly suggest using the one listed.
- You can switch out with any chocolate that you like.
- This recipe can be frozen, see my tips above.
- This needs to completely cool before slicing.
- We like to chop our pecans for this recipe, as it makes them easier to cut and stay in a square shape form.
- Do not forget to pre bake the crust first, don’t try to bake all together as the crust will not get done and you will have a mess.
If you want that perfect holiday treat to take along that is simple, tasty and fun then you need to whip up these Maple Chocolate Pecan Pie Bars!
If you like this recipe you might also like:
If you’ve tried these MAPLE CHOCOLATE PECAN PIE BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Maple Chocolate Pecan Pie Bars
Ingredients
Crust:
- 1/2 cup butter
- 1 cup flour
- 1/3 cup crushed pecans
- 1/4 tsp salt
- 1/4 cup water
Filling:
- 3/4 cup semi-sweet chocolate chips
- 1 cup maple syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups chopped sliced, or halved pecans
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, or food processor, gently combine butter, flour, pecan crumbs, and salt. Slowly add in water, one tablespoon at a time until it is well combined and moistened.
- Press the crust into a 9x13 baking pan, and bake for 5-10 minutes.
- While the crust is baking, melt the chocolate chips in the microwave, or in a small saucepan on the stove.
- Once it is melted add to bowl with the syrup, sugar, eggs, vanilla, and pecans and stir until combined.
- Pour evenly over the crust.
- Return the pan to the oven and bake until the filling sets, about 30 minutes. Allow the filling to cool to finish setting before cutting.
- Cut into slices and serve.
Notes
- If you want a thicker crust, just double the recipe.
- You can use regular pie crust for this, but I highly suggest using the one listed.
- You can switch out with any chocolate that you like.
- This recipe can be frozen, see my tips above.
- This needs to completely cool before slicing.
- We like to chop our pecans for this recipe, as it makes them easier to cut and stay in a square shape form.
- Do not forget to pre bake the crust first, don't try to bake all together as the crust will not get done and you will have a mess.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Miriam
Your Pecan Bars recipe sounds yummy! My baby is Wheat, Soy, and Dairy free due to crazy allergy reactions. Is there a way I can substitute the flour to a wheat free flour? Which would you recommend for that, for this specific treat? In my pantry I currently have Tapioca flour, Almond flour, and Coconut flour. Plus all the necessary items like baking soda/powder, cornstarch, etc. Thank you!
Tornadough Alli
Thank you so much. I would recommend using the Almond flour since it already has a nut base to it and you can use it as the same ratio as in the recipe.