Chocolate Pecan Pie Bars

Name: Chocolate Pecan Pie Bars
Prep time: 20 min
Total time: 2 h
Yield: 32
Ingredients: 1 1/4 cups Gold Medal™ all-purpose flour; 2 teaspoons granulated sugar; 1/2 teaspoon salt; 1/2 cup cold butter, cut into pieces; 2 to 3 tablespoons cold water; 3 eggs; 3/4 cup packed dark brown sugar; 2/3 cup light corn syrup; 1 teaspoon vanilla; 2 tablespoons butter, melted; 3 tablespoons bourbon, if desired; 1/4 teaspoon salt; 2 cups pecan halves, coarsely chopped; 3/4 cup semisweet chocolate chips

11 Ratings

6 Reviews

0 Questions

Prep 20 min
Total 2 hr 0 min
Servings 32

Sweet chocolate and nutty pecans make a delicious filling in these lavish bars- perfect dessert for a crowd.

By Betty Crocker Kitchens

Updated July 6, 2010

Make With

Gold Medal Flour

Ingredients

Crust

1 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
2 to 3 tablespoons cold water

Filling

3 eggs
3/4 cup packed dark brown sugar
2/3 cup light corn syrup
1 teaspoon vanilla
2 tablespoons butter, melted
3 tablespoons bourbon, if desired
1/4 teaspoon salt
2 cups pecan halves, coarsely chopped
3/4 cup semisweet chocolate chips

Steps

1

Heat oven to 375°F. Spray 13x9-inch pan with baking spray with flour; set aside.
2

In medium bowl, mix flour, sugar and salt. Cut in butter, using pastry blender or fork, until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
3

Press dough into pan and 1/2-inch up sides. Bake 10 to 12 minutes or until light golden brown.
4

In large bowl, mix eggs, brown sugar, corn syrup, vanilla, 2 tablespoons melted butter, bourbon, and 1/4 teaspoon salt with whisk until well blended. Stir in pecans and chocolate chips. Pour filling into partially baked crust.
5

Bake 20 to 30 minutes or until golden brown and filling is set. During last 10 minutes of baking, cover loosely with foil if necessary to prevent excess browning. Cool 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.