Decadent Chocolate Pecan Pie Bars with Brown Butter Shortbread Crust (Corn Syrup-Free!)
Do you adore the rich, nutty flavor of a classic pecan pie but sometimes find the process of making traditional pie dough a bit too daunting? Imagine a dessert that captures all the beloved gooey, sweet pecan filling and crunchy texture, but in an effortlessly shareable bar form with a divine, buttery crust. That’s precisely what these incredible Chocolate Pecan Pie Bars deliver! They offer the ultimate pecan pie experience without the fuss, making them perfect for holiday gatherings, potlucks, or simply satisfying that sudden pecan pie craving.
What makes these pecan pie bars truly stand out? Firstly, we ditch the complex pie crust for a simple, yet utterly delicious, shortbread base. This switch not only simplifies the baking process but also adds a fantastic crisp and buttery counterpoint to the gooey filling. And if you’re keen on avoiding corn syrup, you’re in luck! This recipe thoughtfully utilizes golden syrup, offering a similar luscious texture and a wonderfully complex flavor profile without the corn syrup. The addition of rich dark chocolate chunks swirled into the filling elevates these bars, creating a “black bottom” pecan pie bar effect that is simply irresistible.
Why You’ll Fall in Love with These Chocolate Pecan Pie Bars
Beyond their undeniable flavor, these chocolate pecan pie bars are a dream come true for any baker. They combine convenience with unparalleled taste, making them a dessert you’ll want to make again and again. Here’s why they’ll become your new favorite:
- Effortless Elegance: Forget the stress of rolling out and crimping pie dough. The shortbread crust comes together quickly and bakes up perfectly every time, providing a sturdy, buttery foundation for the rich filling.
- No Corn Syrup Needed: For those who prefer to avoid corn syrup, our recipe uses golden syrup. This alternative provides the perfect level of sweetness and that signature gooey texture, with a subtle caramel-like depth that enhances the pecan flavor beautifully. Maple syrup can also be used for a slightly different, equally delicious taste.
- Chocolatey Twist: The addition of dark chocolate chunks isn’t just for show; it adds a layer of sophisticated bitterness that perfectly balances the sweetness of the pecan filling. Each bite offers a delightful contrast of gooey, crunchy, and chocolatey goodness.
- Perfect for Sharing: As bars, they are incredibly easy to slice, serve, and transport. They’re ideal for holiday dessert tables, potlucks, picnics, or simply as a special treat for your family. No need for plates and forks if you’re feeling casual!
- Make Ahead Friendly: These bars hold up beautifully, making them an excellent candidate for preparing in advance. Their flavor often deepens after a day, allowing you to enjoy them without last-minute rush.
Every element, from the browned butter in the shortbread to the toasted pecans and the tempering of the eggs, is designed to maximize flavor and ensure a perfect texture. These bars are a testament to how simple ingredients can create something truly extraordinary.
Key Ingredients for Irresistible Pecan Pie Bars
Crafting the perfect chocolate pecan pie bar starts with understanding the role of each ingredient. Here’s a closer look at what goes into these delectable treats and why:
- Pecans: Of course, pecans are the star of the show! For the best flavor and crunch, I highly recommend using fresh pecans. Nuts can go rancid over time, especially if stored improperly or for extended periods. A fresh bag ensures a vibrant, buttery flavor that truly shines. Toasting them before adding them to the filling is a crucial step that intensifies their nutty aroma and taste, adding another layer of complexity to the bars.
- Butter: Butter is fundamental to both the shortbread crust and the filling. For the shortbread, I love browning the butter. This simple technique transforms ordinary butter into a nutty, golden elixir that adds incredible depth and complexity to the crust, making it far more flavorful than a standard shortbread. Using unsalted butter allows you to control the salt content in the recipe, balancing the sweetness perfectly.
- Golden Syrup: This is our secret weapon for a corn syrup-free filling! Golden syrup provides a beautiful golden hue, a rich, sweet, and slightly caramel-like flavor, and that essential gooey texture that defines a pecan pie. It’s a fantastic alternative that you can often find in the baking aisle or specialty stores. If golden syrup isn’t available, pure maple syrup is a good substitute, offering a distinct maple flavor that complements pecans wonderfully.
- Chocolate: A “black bottom” pecan pie implies a delicious layer or swirl of chocolate, and for these bars, I prefer using dark chocolate. The bittersweet notes of dark chocolate (around 60-70% cacao) provide a superb contrast to the sweetness of the pecan filling, preventing the bars from being overly cloying. You can use chopped dark chocolate bars or good quality dark chocolate chunks for the best melty pockets of flavor.
- Flour: All-purpose flour forms the structure of our buttery shortbread crust. Ensure it’s measured correctly to achieve the right crumbly, yet firm, texture.
- Sugars (Granulated and Brown Sugar): Both types of sugar play different roles. Granulated sugar contributes sweetness and crispness to the shortbread, while light brown sugar adds a deeper, molasses-rich flavor and moisture to both the crust and the filling, contributing to the signature chewiness of pecan pie.
- Eggs: Eggs are crucial binders in the pecan pie filling, giving it structure and richness. Using room temperature eggs helps them incorporate more smoothly into the other ingredients and creates a more homogenous mixture.
- Vanilla Extract: A good quality vanilla extract enhances all the other flavors, adding warmth and sweetness. Don’t skip it!
- Kosher Salt: Salt is vital for balancing sweetness and enhancing the overall flavor profile of both the shortbread and the filling.
- Double Cream (Heavy Cream): A touch of double cream (or heavy cream) in the filling adds a luscious richness and helps create that smooth, decadent texture.
Expert Tips & FAQs for Baking Success
Achieving perfect Chocolate Pecan Pie Bars is easier than you think, especially with a few helpful tips and answers to common questions. These insights will ensure your bars turn out beautifully every time.
Making the shortbread crust is straightforward but requires attention to detail for the best texture. After you’ve browned your butter – a step that adds incredible depth of flavor – you’ll combine it with the sugars (granulated and light brown), vanilla, salt, and finally, the flour. The mixture should resemble moist sand. It’s crucial to press this batter evenly and firmly into the bottom of your prepared 9×9 inch pan. Using the bottom of a flat glass or a measuring cup can help achieve a uniform layer. You’ll then pre-bake it for about 15 minutes. Don’t expect it to look fully golden or completely “done” at this stage; it will appear lightly set. This initial bake sets the crust, preventing it from becoming soggy when the wet pecan filling is added, and it will continue to bake to a perfect golden brown as the filling cooks. Leave the oven on after this step.
Tempering eggs is a vital technique when adding them to a hot liquid to prevent them from scrambling. If you were to add cold eggs directly into a hot pecan filling mixture, the sudden temperature change would cause the egg proteins to seize and cook instantly, resulting in unwanted scrambled egg bits in your filling. To temper, first, whisk your eggs thoroughly in a separate bowl. Next, when your hot liquid mixture (made of heavy cream, butter, golden syrup, vanilla, and brown sugar) has reached a boil and is piping hot, carefully scoop out about ½ cup of this hot mixture. While continuously and vigorously whisking the beaten eggs, slowly pour the hot liquid into the eggs in a very thin stream. This process gradually raises the temperature of the eggs without cooking them. Once this smaller portion of the hot mixture is incorporated, you will then slowly stream the warmed egg mixture back into the main saucepan with the remaining hot liquid, all while continuing to whisk the contents of the saucepan constantly. This ensures a smooth, emulsified, and beautifully set filling without any cooked egg chunks.
Toasting pecans is a game-changer for enhancing their flavor and aroma. It brings out their natural oils, making them taste richer and nuttier. To toast them, preheat your oven to 350°F (175°C). Spread your pecans in a single, even layer on a baking sheet; ensure they are not overlapping to allow for even toasting. Place them in the preheated oven for approximately 8-10 minutes. It’s essential to shake the pan halfway through the baking time to ensure all sides of the pecans get evenly toasted. Keep a close eye on them, as nuts can go from perfectly toasted to burnt very quickly. You’ll know they’re done when they release a fragrant, nutty aroma and become slightly darker in color. Let them cool completely before adding them to your filling for the best texture.
Additional Tips for Success:
- Cool Completely: Patience is key! These bars need to cool completely, preferably for several hours or even overnight in the refrigerator, before slicing. This allows the filling to fully set and ensures clean, neat cuts. If you try to cut them warm, the gooey filling will likely spread.
- Storage: Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for longer storage – wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
- Don’t Overbake: The filling should still have a slight jiggle in the center when you remove the bars from the oven. It will continue to set as it cools. Overbaking can lead to a dry, crumbly filling instead of the desired gooey texture.
Recipe
Chocolate Pecan Pie Bars
Ella Gilbert
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Equipment
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9×9 inch pan
Ingredients
Shortbread
- 227 grams unsalted butter
- 250 grams flour
- 80 grams granulated sugar
- 20 grams light brow sugar
- ¾ teaspoon kosher salt
- ¾ teaspoon vanilla extract
Pecan Pie Filling
- 100 grams light brown sugar
- 2 eggs, room temperature
- 113 grams unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 300 grams toasted pecans
- 120 ml golden syrup
- 30 ml double cream
- 113 grams dark chocolate, chopped
Instructions
Make Shortbread
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Preheat oven to 350°F/180°C. Line a 9×9 baking pan with parchment paper, leaving an overhang on two sides for easy removal, and set aside.
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In a small saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and nutty, with small brown flecks forming at the bottom. This usually takes about 5-7 minutes. Immediately remove from heat and let it cool slightly for about 5 minutes.
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In a large bowl, combine the granulated sugar, light brown sugar, cooled brown butter, vanilla extract, and kosher salt. Whisk these ingredients together until well combined and smooth. Gradually add in the flour, mixing until just combined and a soft, crumbly cookie dough forms. Press this shortbread batter evenly and firmly into the bottom of your prepared 9×9 inch pan. Bake for 15 minutes. The crust will not be fully baked through but will continue to cook when the filling is added. Keep the oven on.
Make the filling
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In a medium saucepan, combine the unsalted butter, golden syrup, kosher salt, vanilla extract, light brown sugar, and double cream. Place the saucepan over medium heat and whisk continuously until the sugar is fully dissolved and the mixture is smooth. Bring the mixture to a gentle boil, then immediately remove it from the heat. In a separate bowl, lightly beat the eggs. Carefully ladle out about ½ cup of the hot syrup mixture and slowly pour it into the beaten eggs in a very thin stream, continuously whisking the eggs all the while to temper them. Once the eggs are tempered, slowly stream the egg mixture back into the saucepan with the remaining hot syrup, whisking constantly to ensure everything is well combined and smooth. Stir in the toasted pecans and chopped dark chocolate. Immediately pour this rich pecan pie filling evenly over the partially baked shortbread crust in the prepared pan.
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Return the pan to the oven and bake for 30-35 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. Remove from the oven and let the bars cool completely on a wire rack at room temperature. For the cleanest cuts, I found it easiest to chill the bars in the fridge for at least 2-3 hours (or overnight) before cutting them into individual squares or rectangles.
Notes
These Chocolate Pecan Pie Bars are more than just a dessert; they’re a celebration of classic flavors made accessible and incredibly delicious. Whether you’re a seasoned baker or new to the kitchen, this recipe offers a rewarding experience with a truly spectacular outcome. The combination of the rich, nutty brown butter shortbread, the gooey, corn syrup-free pecan filling, and the delightful surprise of dark chocolate makes these bars an instant favorite. Serve them slightly warm with a scoop of vanilla ice cream, or chilled with a dusting of powdered sugar. Either way, they promise to be a showstopper. Enjoy every decadent bite!