Get ready to experience the ultimate dessert mashup that will make your taste buds dance with joy! These Pecan Pie Bars Dipped in Chocolate are not just a treat – they're a culinary adventure that combines the classic richness of pecan pie with an irresistible chocolate twist. Imagine a buttery shortbread crust, topped with a gooey pecan filling, and then dramatically dunked in smooth, melted chocolate – it's like your favorite holiday dessert got a luxurious makeover that you won't be able to resist!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/2 cup corn syrup
- 1 cup pecans, chopped
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine softened butter, brown sugar, and 1/4 cup of all-purpose flour. Mix until a crumbly shortbread-like dough forms.
- Press the butter mixture evenly into the bottom of the prepared baking pan, creating a firm, compact base layer.
- In a separate large mixing bowl, whisk together corn syrup, granulated sugar, vanilla extract, and the remaining flour until smooth and well combined.
- Fold in the chopped pecans, ensuring they are evenly distributed throughout the filling mixture.
- Pour the pecan filling over the prepared shortbread crust, spreading it evenly to cover the entire surface.
- Bake in the preheated oven for 40-45 minutes, or until the filling is set and the edges are golden brown.
- Remove from the oven and let cool completely in the pan at room temperature, approximately 1 hour.
- Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into 16 even squares.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth and fully melted.
- Dip each pecan pie bar halfway into the melted chocolate, allowing excess chocolate to drip off.
- Place the chocolate-dipped bars on a parchment-lined baking sheet and refrigerate for 10-15 minutes to set the chocolate.
- Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- • Make sure your butter is softened but not melted for the perfect shortbread crust texture. • Use a sharp knife dipped in hot water for clean, precise cuts when slicing the bars. • For an extra flavor boost, toast the pecans lightly before adding them to the filling. • When melting chocolate, use low power in the microwave and stir frequently to prevent burning. • Allow the bars to cool completely before cutting to ensure they hold their shape. • For a professional look, use a fork to create drizzle patterns when dipping in chocolate. • Store bars in a single layer to prevent sticking and maintain their beautiful chocolate coating. • These bars taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 2g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 20mg
