Right after I made these Small Batch Chocolate Pecan Bars, Tucker Shaw from America’s Test Kitchen posted a hot tip on Twitter — sprinkle a little salt on the pan before adding brownie batter because your tongue touches the bottom of the brownies first and the salt makes them taste more chocolatey. I wish I’d used that trick for the pecan bars. They’re sweet and chocolatey and even better with a sprinkling of salt on top, so a hint of salt on bottom would’ve been nice. Maybe next time!
The Small Batch Chocolate Pecan Pie Bars recipe is 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.
They’re also good with a few butterscotch chips thrown in with the chocolate! Here’s the recipe.
Small Batch Chocolate Pecan Pie Bars
- 3/4 cup all-purpose flour 100 grams
- 1/4 cup firmly packed brown sugar
- 4 tablespoons salted butter cut up and softened**
- 1/4 cup plus 2 tablespoons sugar
- 1/4 cup plus 2 tablespoons light corn syrup
- 1 large egg plus 2 tablespoons beaten egg**
- 1 tablespoon salted melted butter
- 3/4 teaspoon vanilla
- 1/2 cup chocolate chips or use a mixture of chocolate and butterscotch chips
- 1/2 cup coarsely chopped pecans
- Preheat oven to 350°F. Line an 8 inch metal pan with nonstick foil or parchment paper.
- 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.