Easy ONE BOWL Chocolate Chunk Pecan Pie Bars with gooey caramel-esque sweet and crunchy filling and a soft and chewy SUGAR COOKIE CRUST are the ideal holiday dessert because they are SO easy, make ahead and unbelievably delicious!
I didn’t know I loved pecan pie until my sister brought it to Thanksgiving years ago. My husband didn’t know he loved it either and it turned out to be both of our favorite dessert that year! So this year I wanted to create that same love affair with pecan pie but in pecan pie bar form.
But these aren’t just any Pecan Pie Bars. These Chocolate Chunk Pecan Pie Bars boast generous chunks of chocolate that only enhance the mouthwatering custard-like filling and add an extra depth of yum.
For the crust, I chose a sugar cookie crust instead of a shortbread crust because not only is the prepackaged ready to go dough so easy (and we can all use a whole lot more of easy during the holidays) for an effortless press-in crust, but is so buttery, tender and melt in your mouth – no crumbly, hard crusts here!
To make our Chocolate Chunk Pecan Pie Bars, simply press the cookie dough into an 8 X 8 baking pan lined with greased foil and bake for 30 minutes until nice and golden. Then fill with your Chocolate Chunk Pecan Pie Filling that takes all but 5 minutes to whisk together (no stove or boiling) and bake for another 25-30 minutes.
How easy is that?! The hardest part will be exercising your patience as these bars need to cool then be refrigerated for at least 2 hours or until the chocolate is firm otherwise you will have a gooey mess of a hard time slicing them. But because these Pecan Pie Bars need to be refrigerated, they are a fabulous for a make ahead dessert and because of the corn syrup, they stay nice and chewy for days with being refrigerated. Not that they will last that long.
And there you have Chocolate Chunk Pecan Pie Bars with melt-in-your-mouth brown sugar filling complete with salty pecans and sweet chocolate on a soft bed of butter sugar cookie. Happy early Thanksgiving to YOU!
Looking for more dessert recipes?
- Toffee Pecan Caramel Pound Cake
- Chocolate Chip Pumpkin Pound Cake
- Double Layer Pumpkin Cheesecake
- Salted Caramel Apple Pie Blondies
- Raspberry Apple Pie with Oatmeal Cookie Crumble
- German Chocolate Cupcakes with Ganache Filling
Want to try these Chocolate Chunk Pecan Pie Bars?
Pin it to your DESSERT, THANKSGIVING, or HOLIDAY Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
Chocolate Chunk Pecan Bars
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
Crust
- 1 16.5 oz. Pillsbury Sugar Cookie Dough Roll
- nonstick cooking spray
Chocolate Chunk Pecan Filling
- 5 tablespoons butter, melted
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/4 cup corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cider vinegar
- 1/2 teaspoon salt
Add Later
- 1 1/2 cups pecans, toasted, and chopped coarse
- 4 ounces semi-sweet baking chocolate, chopped
Instructions
- Line an 8×8 baking pan with foil leaving enough foil overhang so you can easily remove bars later. Lightly grease foil. Evenly press Cookie Dough into the bottom of the pan. Bake 28-30 minutes at 350 degrees F or until lightly golden. Let cool 15 minutes.
- Meanwhile, add all of the Filling ingredients EXCEPT pecans and chocolate chunks to a medium bowl. Whisk to evenly combine then fold in pecans and chocolate chunks. Pour filling onto cookie dough crust and spread evenly. Bake for 25-28 minutes or until top is brown and set.
- Let bars cool on wire rack for 1 hour then refrigerate at least 2 hours until chocolate is firm. Use foil overhang as handles to remove bars and cut into small squares. Store in an airtight container in the refrigerator. Serve cold or at room temperature. Also delish with vanilla ice cream!
Notes
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings© Original
Dorothy Dunton says
Hi Jen! What an ingenious twist on pecan pie! And no need for a plate and fork! I usually make a chocolate pecan pie for Thanksgiving, but I think this year I’ll make these!
Jen says
Thank you Dorothy! I think your entire Thanksgiving party would love these bars! They are so soft and i love that they are bit size! I am sure your Thanksgivings are always epically delicious!!!
Karen says
Hi Jen, I have a dairy allergy and think the pre-made sugar cookie dough has dairy in it. Any ideas on how to substitute it?
Jen says
Hi Karen! I would use your favorite dairy free sugar cookie recipe that has about 1 1/2 cups flour in to make the right amount of cookie dough. I found this one: http://chocolatecoveredkatie.com/2014/12/09/sugar-cookie-bars/ that is dairy free except for milk of choice which could be substitute for a diary free milk. Hope that helps!
David Repetowsky says
Hello Jen;
I want to make Chocolate Chunk Pecan Bars
but want ti stay away from the chemicals in the pre-made Pillsbury dough.
Have you made the dough from scratch? If so, how?
Highlander
Jen says
Hi David, I would just google “sugar cookie dough” and find one you like – enjoy!
Lyssa says
Apple cider vinegar? Or is there such a thing as plain “cider vinegar”?
Jen says
Hi Lyssa, yes apple cider vinegar and cider vinegar are the same thing 🙂
Diane Tremblay says
Hi, Jen! I was a little apprehensive to make these bars because of the Apple Cider Vinegar, but decided to go for it. I made them for Thanksgiving and they were a huge hit! Thank you!
Jen says
YAY! I am so glad you went for it and they were a huge hit! The Cider vinegar along with the extra vanilla is a substitute for bourbon that many recipes call for but virtually undetectable except for delicious 🙂 Happy Holidays!
amy says
making these RIGHT now for tonight… using my mama’s homemade sugar cookie crust as i couldn’t find the pillsbury version. have a sneaky feeling they will be all the more decadent! thanks jen! LOVE you!
Jen says
mmmmm…homemade is always better, they are going to be So good with your mom’s cookie crust! Hope you love them!!! xo
Corinne says
Hi Jen, these are so amazing! I hope nobody is as foolish as me and forgets to spray the foil though. It took a long time to get the bars out and I even had to eat a couple squished tops in the process with a glass of milk. Which was a fabulous dinner. Luckily most of them still came out perfect! I’m making another batch now…
Jen says
Corinne, I am so happy you love these but so sorry you forgot to spray the foil – ah, no fun! but that does sound like a fabulous dinner 🙂 Thanks so much, happy new year!!
Sara says
Hi! I’m looking forward to making this recipe with my daughters (4 & 6)
I wanted to ask you if you would suggest a way to toast the pecans? The recipe states roasted and chopped pecans, I couldn’t find it in your notes, sorry if you have already stated how.
Thanks!
Jen says
Hi Sara! Put the whole pecans on a tray in the oven at 350 degrees, for about 5-10 minutes. You’ll know they are ready when they are fragrant or turn a slight shade darker. Hope this helps!
Sandy says
Hi,
These sound so good and easy to make!
What are you using for the chocolate chunks; chopped up candy bar or similar to toll house chunk chocolate chips? Milk chocolate, semisweet or dark chocolate?
Jen says
Great question! I use chopped up semi-sweet baking chocolate.
Sandy says
Made these for our Thanksgiving family meal and everyone enjoyed them (sweet and decadent) Had a few leftovers that we had for breakfast with our coffee. lol, no judgement. Highly recommend, so easy to make too.
Jen says
Never any judgement! I’m so glad that they were a hit with everyone!
Sandy says
These were a HUGE hit at our Thanksgiving meal. Had a few left and had one with my morning coffee.
Jen says
Yay! I’m so glad they made for a yummy dessert and breakfast!