Chocolate Chunk Pecan Pie Bars

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!

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!!!

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?

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!

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

Hi David, I would just google “sugar cookie dough” and find one you like – enjoy!

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!

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