Ingredients You’ll Need
Crust (Shortbread base)
- 1 cup butter (softened)
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Filling
- 3 eggs
- 1 cup brown sugar
- ½ cup corn syrup or honey
- ½ cup melted butter
- 1 teaspoon vanilla
- 1½ cups chocolate chips
- 1 cup chopped pecans or walnuts
Optional:
- Extra chocolate drizzle
- Sea salt sprinkle
## Why the Shortbread Crust Matters
This isn’t just a base.
It’s what makes bars:
Firm
Buttery
Sliceable
Not soggy
A soft cake base would fall apart.
Shortbread holds everything together.
Plus that buttery cookie flavor?
Chef’s kiss 😍
## Step 1 – Make the Crust
Preheat oven:
175°C / 350°F
In bowl mix:
- Butter
- Sugar
- Flour
- Salt
Use hands or fork until crumbly dough forms.
Press firmly into baking pan (9×13 inch).
Make it flat and even.
Bake:
12–15 minutes
Until lightly golden.
Pre-baking keeps crust crispy.
Very important.
## Step 2 – Prepare the Filling
In another bowl whisk:
- Eggs
- Brown sugar
- Corn syrup/honey
- Melted butter
- Vanilla
Mix until smooth.
Now stir in:
- Chocolate chips
- Pecans
The mixture will be thick and gooey.
Smells already amazing.
Sweet caramel vibes.
## Step 3 – Pour & Spread
Take crust out of oven.
Pour filling over hot crust.
Spread evenly.
Chocolate chips melt slightly.
That’s perfect.
This creates that fudgy layer.
## Step 4 – Bake Again
Return to oven.
Bake:
25–30 minutes
Until:
Edges set
Center slightly jiggles
Top golden
Don’t overbake.
We WANT gooey center.
It firms as it cools.
Too long = dry bars.
## Step 5 – Cool Completely
This is the hardest part.
But very important.
Let cool at least:
1–2 hours
Warm bars = messy slices.
Cold bars = perfect clean squares.
Patience = prettier results.
## Step 6 – Slice & Serve
Lift from pan.
Cut into squares.
Look at those layers 😍
Serve room temp or slightly warm.
Add:
Vanilla ice cream
Caramel drizzle
Or just eat plain (best way honestly)
## Texture & Taste Breakdown
Let’s talk bite:
Bottom → buttery cookie crust
Middle → thick chocolate fudge
Top → caramelized chewy layer
Nuts → slight crunch
Sweet, rich, melt-in-mouth, sticky goodness.
Definitely not “light” dessert.
This is full indulgence mode 😂
## Flavor Variations You Can Try
Easy swaps:
Walnut Version
Use walnuts instead of pecans
Double Chocolate
Add cocoa powder to filling
Salted Caramel
Drizzle caramel + sea salt
Peanut Butter
Swirl peanut butter
Coconut
Add shredded coconut
No Nuts
Skip nuts completely
Still amazing either way.
## Pro Tips for Perfect Bars
Tip 1
Pre-bake crust always
Tip 2
Don’t overbake filling
Tip 3
Cool fully before cutting
Tip 4
Line pan with parchment
Tip 5
Use sharp knife for clean cuts
These little tricks make bakery-quality bars.
## Storage Tips
Room temp:
3 days airtight
Fridge:
Up to 1 week
Freezer:
2–3 months
Microwave 10 sec = gooey again.
Perfect make-ahead dessert.
## When to Serve These
Perfect for:
- Parties
- Holidays
- Ramadan/Eid sweets
- Coffee time
- Potlucks
- Dessert trays
- Chocolate cravings
Basically anytime you want people to say:
“WHO made these??”
😂
## Final Thoughts
These chocolate pecan pie bars are one of those desserts that look simple…