I’m a HUGE fan of pecan pie, so pecan pie bars were a total no brainer to bring to Thanksgiving dinner. These bring pecan pie to a whole new, ridiculously decadent, level. The shortbread crust is a little crumbly and oh so buttery, which is the perfect balance to the sweet chocolate caramel pecan topping. They even make an awesome breakfast treat with a cup of coffee..Just make sure to set aside a few for yourself because you won’t have leftovers otherwise!
Even my fiancé, who claims to not like pecan pie, loved them! I recommend slicing them a little on the smaller side because they are sweet! I definitely plan on whipping up another batch or two of these for a couple holidays parties in the next couple weeks!
Chocolate Caramel Pecan Pie Bars
1/2 cup unsalted butter, very soft
1 cup all-purpose flour
1/4 cup confectioners sugar
1 Tb cornstarch
pinch of salt
8 oz pecans
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/3 cup half and half
1 Tb vanilla extract
1/2 ts salt
Preheat oven to 350. Line an 8 x 8in baking pan with foil or parchment paper and spray with coconut oil or cooking spray.
In a large bowl, use a pastry blender to combine all the crust ingredients. Once the butter has been blended, press the crust into the bottom of the prepared pan. Sprinkle the pecans onto the crust, followed by the chocolate chips and set aside.
Mix together the butter, brown sugar, half and half in a microwavable bowl and heat for 1 minute. Remove from microwave and stir until mixture is smooth, then return to microwave and heat for another minute. Whish in the vanilla and salt.
Pour the caramel sauce over the chocolate chips and pecans and bake for about 30 minutes, or until caramel is bubbling around the edges. Move to a cooling rack to cool for a few hours before removing from the pan.
Recipe from Averie Cooks.