Small Batch Chocolate Pecan Pie Bars are a half batch, slightly sweeter version of Texas Chocolate Pecan Pie Bars without the cayenne and cinnamon. They are so sweet, rich and chewy to the point they are almost like candy -- especially when frozen. I love how they taste frozen, but they're great at room temperature as well.
After I made the first Small Batch Chocolate Pecan Bars, I tried a little trick from America's Test Kitchen usually used for brownies. You sprinkle a little salt on the pan before adding batter. Your tongue touches the bottom first and the salt makes the brownies taste more chocolatey. I tried this with the pecan bars and it just made them taste better! Or just sprinkle some salt on the top, that's good too.
They're also good with a few butterscotch chips thrown in with the chocolate! Here's the recipe. It calls for an 8-inch pan, but the recipe also works well in a ⅛ sheet pan. And feel free to use dark corn syrup rather than light. You might even like them better with the dark.
Recipe
Small Batch Chocolate Pecan Pie Bars
Ingredients
Crust
- ¾ cup all-purpose flour (100 grams)
- ¼ cup firmly packed brown sugar (50 grams)
- 4 tablespoons salted butter (56 grams)
Filling
- ¼ cup plus 2 tablespoons sugar (75 grams)
- ¼ cup plus 2 tablespoons light corn syrup (or dark) (120 grams)
- 1 large egg plus 2 tablespoons beaten egg**
- ⅛ teaspoon salt
- 1 tablespoon salted melted butter
- ¾ teaspoon vanilla
- ½ cup chocolate chips or use a mixture of chocolate and butterscotch chips
- ½ cup coarsely chopped pecans
Instructions
- Preheat oven to 350°F. Line an 8 inch metal pan with nonstick foil or parchment paper. Alternatively, use a ⅛ sheet pan (mini sheet pan).
- In a mixing bowl, mix the flour and brown sugar together thoroughly. Add softened butter and mix until uniformly crumbly; press evenly into pan and bake for 12 minutes.
- While crust bakes, using the same mixing bowl, whisk together sugar, corn syrup, eggs, salt, melted butter and vanilla. Stir in chocolate chips and nuts.
- Pour evenly over hot, partially baked crust. Continue baking for 25 minutes or until set. Cool completely, then chill thoroughly before lifting from pan and slicing.
Notes
Anna says
Carol, you didn't miss the note about the egg. I just added it because not everyone is familiar with the technique for halving an egg. Two tablespoons of beaten egg (or egg) is probably a weird measurement for people.
Carol says
I just reread the recipe and see what I missed before. It was basically what I thought. Looking forward to trying the recipe.
Anna says
Hi Sue,
Thanks for taking the time to try them and most of all for posting your changes. I am really happy to hear that walnuts work well in these and plan on trying your variation at some point. Thanks again.
Sue says
These bars are chewy, nutty, and wonderful! I love chocolate pecan pie, but I don't love piecrust, so for me these bars are that much better! I was out of pecans but chopped walnuts were a great sub. I also made them gluten-free--it's good to know that the recipe works perfectly that way.! I also used your tip for less sugar in the crust, and thought the bars were more than sweet enough. My fam loves them; they are a keeper!
Carol says
What is 2 TBS beaten egg? Does that mean you crack an egg, beat it and then only use a TBS?
Sonya says
Yum!!! Both versions sound great!!!
Sue says
These look excellent! No doubt I will love these.