Doesn’t that look like something you just want to sink your teeth into? If you love chocolate and pecan pie, you’ll LOVE these bar cookies! Some of the best I’ve ever made.
I love bar cookies in general. For one thing, they’re usually easy to throw together and I can put together combinations that I can’t in a regular cookie. Yet it’s still a finger food. If you’re interested in the best Pecan Pie EVER, click on the link and check out that post.
These bars have an easy shortbread style crust, layered with chocolate chips, topped with a pecan pie batter that I thought would be good with some toffee chips added. Oh my goodness, how in the world could I go wrong with a combination like that?
Here’s how I make them.
Chocolate Pecan Pie Bars
Let’s start with roasting the pecan halves or pieces. Line a baking sheet with aluminum foil or parchment paper. Spread the pecans (pee-KAHNs, pee-CANs, PEE-cans, pick-AHNs or however you like to pronounce it) in a single layer and bake in a preheated 350 degree oven for 8 minutes. Use your nose to judge the time. After 8 minutes, open the door and if you can smell the pecans toasting, it’s done. Let them cool.
Line a 9×13 pan with aluminum foil or parchment paper. Make the aluminum foil or parchment paper longer so it hangs over the ends slightly. This will be the handles to get the bar cookies out easily. I just find it easier to cut them outside the pan. Plus easy cleanup!
In the bowl of a food processor, add the flour, sugar and COLD butter cut in cubes.
Pulse several times watching closely for something that looks like the picture. Do not allow it to pulse until it’s a dough ball. You’ll want small pellets of butter all in the flour and sugar mixture.
Spread the flour mixture on the bottom and up the sides about 1/2 inch, of the lined 9×13 pan patting down as you go.
You’ll need about 1 1/2 cups of any chocolate chips. Add more if you like a more chocolately bar cookie. I had semi-sweet and milk chocolate, so I just did a mixture.
Sprinkle the chocolate chips on the crust.
Coarsely chop the pecan halves.
In a medium size microwave safe mixing bowl, melt the butter, about 30 seconds or so.
To the melted butter, add the brown sugar, eggs and salt.
Pour in the dark corn syrup. I much prefer the taste of dark corn syrup in pecan pies, so that’s what I used here.
With a wire whisk, break the egg yolks and beat the ingredients well. You can certainly get out your hand mixer for this if you’d like, I just put a little muscle behind a whisk and go to town.
Then it’ll look like this!
Stir in the chopped roasted pecans and toffee pieces. I love toffee pieces in bar cookies, and anything with chocolate! So yummy!
Pour the batter over the chocolate chips. Bake in a preheated 350 degree oven for 30 minutes. Let cool for at least an hour. Even if you cut the bars at this time, it will still be a bit gooey. Now, I love it a bit gooey, so I did cut a couple to eat warm. If you can wait til it’s at room temperature (at least 2-3 hours), it will be more set and easier to cut. In fact, I did pictures both ways… just because I could.
The photo on the left is after about an hour out of the oven. The one on the right is the following day. Since I really like it still on the warm side, I would nuke my bars in the microwave for a few seconds the following days to bring back that melted chocolatety gooeyness. (I know, not a word… but…) Fix myself a cup of coffee and I’m in sugar high haven.
Other bar cookies you may be interested in. Check out these posts!
Or how about other things chocolate? Check out these posts!
What are some of your favorite combinations for a bar cookie?
Here’s the printer friendly recipe.