Chocolate Pecan Bars – 5-Star Gooey Dessert You’ll Love

Chocolate Pecan Bars changed everything for me one rainy autumn afternoon in my grandmother’s kitchen. I was eight years old, standing on a wobbly step stool, watching her press buttery dough into a pan with her flour-dusted hands. “The secret, Emeli,” she whispered, “is patience and good chocolate.” That memory stayed with me through culinary school, through countless professional kitchens, and now here at FoodFansy, where I’m sharing this treasured recipe with you.

Are you tired of complicated desserts that demand precision and hours of prep? This recipe is your answer. These Chocolate Pecan Bars deliver restaurant-quality results with pantry staples and straightforward steps. The buttery shortbread crust provides the perfect foundation for a rich, gooey chocolate-pecan topping that strikes the ideal balance between sweet and nutty.

As someone who’s spent years perfecting dessert recipes in both home and professional kitchens, I can promise you this: these bars are foolproof. Whether you’re a nervous beginner or a confident baker, you’ll nail this recipe. In this guide, I’ll walk you through selecting quality ingredients, mastering the simple techniques, and troubleshooting common issues. You’ll also find pro tips for variations, storage solutions, and answers to your most pressing questions.

Why This Chocolate Pecan Bars Recipe Works

This isn’t just another dessert recipe cluttering your collection. These Chocolate Pecan Bars work because they’ve been kitchen-tested, guest-approved, and refined over countless batches. Here’s what makes them special:

• Budget-Friendly Elegance: Uses affordable pantry staples like butter, flour, and chocolate chips no specialty ingredients required
• Minimal Active Time: Just 20 minutes of hands-on work, then let your oven do the heavy lifting
• Crowd-Pleaser Guarantee: The combination of buttery crust, rich chocolate, and crunchy pecans appeals to every palate
• Make-Ahead Magic: Bakes beautifully up to three days in advance, perfect for busy hosts
• Versatile for Any Occasion: Elegant enough for dinner parties, casual enough for Tuesday night cravings

The real genius lies in the two-layer approach. The pre-baked crust develops a golden, cookie-like texture that holds up beautifully under the chocolate-pecan topping. Meanwhile, the sweetened condensed milk creates that signature gooey consistency without requiring candy thermometers or tricky caramel techniques.

Choosing the Right Ingredients for Chocolate Pecan Bars

Quality ingredients transform good bars into unforgettable ones. Here’s how to select the best components for your Chocolate Pecan Bars.

Best Chocolate for This Recipe

Semi-sweet chocolate chips are your ideal choice here. They provide balanced sweetness that complements the richness of condensed milk without becoming cloying. Look for chips with 50-60% cacao content. My go-to brands include Ghirardelli and Guittard, but store-brand chips work beautifully too.

Chocolate Substitutions: Dark chocolate chips (60-70% cacao) create a more sophisticated, less sweet bar perfect for adults. Milk chocolate makes them sweeter and more kid-friendly. You can even mix half dark and half milk chocolate for a custom flavor profile.

Selecting Fresh Pecans

Fresh pecans make all the difference. Shop for pecans that look plump and uniform in color, avoiding any with a shriveled appearance or off smell. The freezer section often has fresher options than shelf-stable bags.

Money-Saving Tip: Buy pecan halves and chop them yourself rather than purchasing pre-chopped nuts. You’ll save money and ensure better freshness. Store unused pecans in your freezer for up to six months.

Butter and Flour Basics

Use unsalted butter so you can control the salt level in your crust. European-style butter with higher fat content creates an even richer, more tender base, though standard unsalted butter works perfectly well.

For flour, all-purpose is your friend. No need for specialty flours here. Spoon it into your measuring cup and level it off with a knife for accurate measurements.

Ingredients & Prep for Chocolate Pecan Bars

Let’s gather everything you need and prep efficiently. Organization is half the battle in baking success.

Crust Essentials

The shortbread-style crust requires just three ingredients that you likely have right now:

• 1 cup unsalted butter (2 sticks), softened to room temperature
• 2 cups all-purpose flour, spooned and leveled
• 1/2 cup brown sugar, packed

Prep Tip: Let your butter sit on the counter for 30-45 minutes until it’s soft enough to leave an indent when pressed but still holds its shape. This ensures even mixing without overworking the dough.

Chocolate & Pecan Layer

The topping comes together with just three components:

• 1 can (14 oz) sweetened condensed milk
• 1 ½ cups semi-sweet chocolate chips
• 1 cup pecans, chopped into roughly ¼-inch pieces

Pecan Prep: Chop your pecans while the crust bakes. Aim for varied sizes some fine bits, some chunky pieces for the best texture contrast.

Pantry Staples

You’ll also need:

• Parchment paper for easy removal
• Cooking spray (optional, for extra insurance)

Make-Ahead Option: You can measure out your dry crust ingredients up to two days ahead and store them in an airtight container. Keep the butter refrigerated until you’re ready to bake.

Step-by-Step Instructions for Chocolate Pecan Bars

Let’s bake these beauties. Follow these steps carefully, and you’ll have perfect bars every time.

Pre-Baking Prep for Chocolate Pecan Bars

Start with proper setup:

1. Preheat your oven to 350°F (175°C). Position the rack in the center for even heat distribution.
2. Line your pan: Use a 9×13-inch baking dish and line it with parchment paper, leaving a 2-inch overhang on the two long sides. This creates handles for easy lifting later.
3. Lightly spray the parchment with cooking spray or brush with butter to prevent any sticking.

Pro Tip: Let your butter sit out while the oven preheats. Perfect timing for ideal texture.

Baking the Crust for Chocolate Pecan Bars

Creating that golden, buttery base:

1. Combine ingredients: In a large mixing bowl, add softened butter, brown sugar, and flour. Use a pastry cutter, fork, or your hands to work the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
2. Press into pan: Transfer the crumbly mixture to your prepared pan. Use your hands or the bottom of a measuring cup to press it evenly across the entire bottom. Pay special attention to corners and edges.
3. Bake for 15 minutes until the edges turn light golden brown. The center may still look slightly pale that’s fine.

Temperature Check: Your crust should feel firm to the touch but not hard. If it’s still very soft, give it another 2-3 minutes.

Adding the Chocolate Pecan Layer

Now for the gooey, gorgeous topping:

1. Melt chocolate mixture: In a medium saucepan over low heat, combine sweetened condensed milk and chocolate chips. Stir constantly with a silicone spatula for 3-5 minutes until completely smooth and glossy.
2. Add pecans: Remove from heat and immediately stir in chopped pecans until evenly distributed.
3. Spread over crust: Pour the chocolate-pecan mixture over your warm, pre-baked crust. Use an offset spatula or the back of a spoon to spread it evenly to all edges.

Avoid This Mistake: Don’t rush the melting process with high heat. Low and slow prevents scorching and keeps the mixture silky.

Final Bake and Cooling for Chocolate Pecan Bars

The home stretch:

1. Return to oven and bake for 20-25 minutes. The topping should look set around the edges but still slightly soft in the center.
2. Cool completely: This is crucial. Let the pan cool on a wire rack for at least 2 hours, or until it reaches room temperature. For cleaner cuts, refrigerate for 30 minutes after cooling.
3. Slice with confidence: Use the parchment overhang to lift the entire slab onto a cutting board. Wipe your knife clean between cuts for professional-looking edges.

Yield: 24 generous bars or 36 smaller squares

Pro Tips for Perfect Chocolate Pecan Bars

These insider tricks ensure bakery-quality results every single time.

Avoiding Common Mistakes with Chocolate Pecan Bars

Problem: Soggy crust Solution: Make sure your crust is golden and firm before adding the topping. An under-baked crust won’t hold up.

Problem: Chocolate layer cracks Solution: Don’t overbake the final step. The topping should still have a slight jiggle in the center when you remove it from the oven.

Problem: Difficult to slice Solution: Always cool completely and use a sharp knife warmed under hot water, then dried before each cut.

Tool Recommendations for Chocolate Pecan Bars

• Parchment paper: Non-negotiable for easy removal
• Pastry cutter: Makes quick work of the crust mixture
• Offset spatula: Perfect for spreading the chocolate layer evenly
• Sharp chef’s knife: For clean cuts through nuts and chocolate

Budget Alternative: Use a fork to cut in the butter and a regular dinner knife warmed under hot water for slicing.

Storage & Reheating for Chocolate Pecan Bars

Room Temperature: Store in an airtight container for up to 3 days. Perfect for that fresh-baked texture.

Refrigerated: Keep in the fridge for up to 1 week. The bars become slightly firmer but equally delicious.

Frozen: Wrap individual bars in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Reheating Tip: Microwave a single bar for 10-15 seconds for that warm, gooey-again experience.

Flavor Variations for Chocolate Pecan Bars

Make this recipe your own with these creative twists.

Salted Caramel Chocolate Pecan Bars

Drizzle cooled bars with store-bought caramel sauce and sprinkle with flaky sea salt. The sweet-salty combination is absolutely addictive.

White Chocolate Cranberry Pecan Bars

Swap semi-sweet chips for white chocolate chips and add ½ cup dried cranberries to the topping along with the pecans. Perfect for holiday gatherings.

Espresso Dark Chocolate Pecan Bars

Use dark chocolate chips and stir 1 tablespoon instant espresso powder into the melted chocolate mixture. Coffee enhances the chocolate flavor beautifully.

Bourbon Pecan Chocolate Bars

Add 2 tablespoons bourbon to the chocolate mixture before stirring in pecans. The warm, oaky notes complement the sweetness perfectly.

Dietary Adaptations

Serving Suggestions for Chocolate Pecan Bars

These bars shine in multiple settings. Here’s how to serve them with style.

Classic Presentation: Cut into squares and arrange on a simple white platter. The bars speak for themselves.

Elevated Dessert: Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Add a mint sprig for color.

Coffee Pairing: These bars are phenomenal alongside strong coffee or espresso. The bitterness cuts through the sweetness perfectly.

Afternoon Tea: Cut into smaller squares and serve as part of a dessert spread with fresh berries and whipped cream.

Gift Giving: Stack bars in clear cellophane bags tied with ribbon. They make thoughtful homemade gifts for teachers, neighbors, or hostesses.

Holiday Table: Arrange on a festive platter with other finger desserts. They hold up well for several hours without refrigeration.

Wine Pairing Tip: A tawny port or dessert wine like Moscato d’Asti complements the chocolate-nut combination beautifully.

FAQs About Chocolate Pecan Bars

Let me answer your most common questions about this recipe.

Can I use a different size pan? Yes, but adjust baking times accordingly. An 8×8-inch pan creates thicker bars (add 5-7 minutes to baking time). A larger pan makes thinner bars (reduce time by 3-5 minutes).

Why is my chocolate mixture grainy? This happens when chocolate is overheated or when moisture gets into the mixture. Always use low heat and make sure your saucepan is completely dry.

Can I toast the pecans first? Absolutely! Toasting pecans at 350°F for 5-7 minutes intensifies their flavor. Let them cool before chopping and adding to the recipe.

How do I know when the bars are done? The edges should look set and slightly pulled away from the sides. The center may still jiggle slightly it will firm up as it cools.

Can I make these without condensed milk? Not really. Condensed milk is essential for the signature gooey texture. There’s no easy substitution that provides the same results.

Are these safe for pregnant women? Yes! All ingredients are fully cooked and safe during pregnancy. If you add bourbon in a variation, the alcohol cooks off during baking.

Can I double this recipe? Definitely. Use two 9×13-inch pans or one large sheet pan. Keep the baking times the same and check for doneness visually.

Help! I burned the chocolate. Can I save it? Unfortunately, burned chocolate can’t be fixed the bitter taste will affect your bars. Start over with fresh ingredients and use lower heat.

Conclusion

There’s something magical about pulling a pan of these Chocolate Pecan Bars from your oven the way the chocolate glistens, the pecans glisten golden, the buttery aroma filling your kitchen. It’s a small moment of triumph that connects you to generations of bakers who’ve found joy in creating something delicious from simple ingredients.

Fire up your oven and make these tonight! Whether you’re baking for a special occasion or just because Tuesday needs chocolate, these bars deliver every single time. They’ve become a FoodFansy favorite for good reason they’re proof that impressive desserts don’t require complicated techniques or exotic ingredients.

Join the thousands of home cooks who’ve made these bars their go-to recipe for potlucks, holidays, and everyday celebrations. Take a photo of your beautiful creation and share it with our community we love seeing your kitchen successes!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Chocolate Pecan Bars – 5-Star Gooey Dessert You’ll Love

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• Author: Emili
• Total Time: 60
• Yield: 24 1x
• Diet: Vegetarian

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Description

These Chocolate Pecan Bars feature a buttery shortbread crust topped with a rich, gooey chocolate-pecan layer. Perfect for holidays, potlucks, or any time you crave a decadent dessert that’s surprisingly easy to make with just 6 simple ingredients.

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, softened

2 cups all-purpose flour

1/2 cup brown sugar, packed

1 can (14 oz) sweetened condensed milk

1 1/2 cups semi-sweet chocolate chips

1 cup pecans, chopped

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides.

2. In a large mixing bowl, combine softened butter, brown sugar, and flour. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs with pea-sized butter pieces.

3. Press the crumbly mixture evenly into the bottom of the prepared pan, making sure to reach all corners and edges. Use your hands or the bottom of a measuring cup to pack it firmly.

4. Bake the crust for 15 minutes until the edges turn light golden brown and the crust feels firm to the touch.

5. While the crust bakes, chop your pecans into roughly 1/4-inch pieces, varying the sizes for better texture.

6. In a medium saucepan over low heat, combine sweetened condensed milk and chocolate chips. Stir constantly for 3-5 minutes until completely smooth and glossy.

7. Remove the chocolate mixture from heat and immediately stir in the chopped pecans until evenly distributed.

8. Pour the chocolate-pecan mixture over the warm pre-baked crust. Use an offset spatula or the back of a spoon to spread it evenly to all edges.

9. Return the pan to the oven and bake for 20-25 minutes. The topping should look set around the edges but still slightly soft in the center.

10. Let the pan cool completely on a wire rack for at least 2 hours, or refrigerate for 30 minutes for cleaner cuts.

11. Use the parchment overhang to lift the entire slab onto a cutting board. Wipe your knife clean between cuts for professional-looking edges. Cut into 24 squares or 36 smaller bars.

Notes

For cleaner cuts, chill the bars in the refrigerator for 30 minutes before slicing and use a sharp knife warmed under hot water.

Toast the pecans at 350°F for 5-7 minutes before chopping to intensify their flavor (let cool completely first).

You can substitute dark chocolate chips for a less sweet, more sophisticated flavor, or use milk chocolate for kid-friendly bars.

Store bars in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill.

Add a sprinkle of flaky sea salt on top immediately after spreading the chocolate layer for a salted caramel effect.

For bourbon pecan bars, stir 2 tablespoons of bourbon into the chocolate mixture before adding the pecans.

• Prep Time: 20
• Cook Time: 40
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 185
• Sugar: 16g
• Sodium: 45mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: chocolate pecan bars, pecan bars, chocolate bars, easy dessert bars, shortbread bars, gooey chocolate bars, pecan dessert, holiday bars, potluck dessert