Texas Chocolate Pecan Pie Bars

These Texas Chocolate Pecan Pie Bars are everything I crave in a Southern dessert – rich chocolatey layers, gooey filling, and the satisfying crunch of roasted pecans. They are a guaranteed hit for family gatherings or anytime you need a little decadence.

I made these for a holiday potluck last year and came home with an empty tray. They disappeared before I even got a second piece.

Ingredients

• Chocolate cookie crumbs or finely ground graham crackers with a touch of cocoa: These create a deep cocoa crust and a nice firm base
• Unsalted butter melted: For rich flavor and to help the crust hold together Use quality butter if possible
• Large eggs: These bind the filling and provide structure Choose fresh eggs for best results
• Light corn syrup: This is key for the classic pecan pie gooey texture
• Granulated sugar: For sweetness and to help the filling set
• Brown sugar: Adds richness and a hint of molasses flavor Use one that feels soft and moist
• Unsweetened cocoa powder: Intensifies the chocolate taste Opt for Dutch process if you want a deeper color
• Chopped pecans: Toast them briefly for extra crunch and aroma Select whole pecans with no bitterness
• Semi sweet chocolate chips: Melt beautifully in the filling for extra fudgy bites Choose a brand with real cocoa butter
• Vanilla extract: Adds depth and balances sweetness
• Salt: Enhances all the flavors Use fine sea salt for even distribution
• Optional toppings like whole pecans chocolate chunks or a ganache drizzle: These add visual appeal and extra texture

Step-by-Step Instructions

Make the Crust:

Mix the chocolate cookie crumbs or graham crackers with cocoa and melted butter until well blended Press into a parchment lined nine inch square pan Use the bottom of a glass to really pack it down Set in the fridge to chill while you prepare the filling

Whisk Wet Ingredients:

Crack the eggs into a large mixing bowl Whisk until yolks and whites are completely blended Add corn syrup granulated and brown sugars cocoa powder vanilla and salt Whisk again until everything is smooth and slightly glossy

Fold in Mix Ins:

Add the chopped pecans and chocolate chips to the wet mixture Stir gently with a spatula so they are evenly suspended throughout No dry spots should remain

Layer and Top:

Pour the filling mixture over the chilled crust Spread it gently with a spatula to reach the edges Sprinkle extra chopped or whole pecans over the top for attractive crunch

Bake and Cool:

Slide the pan into your preheated oven and bake at three hundred fifty degrees for thirty five to forty minutes Edges should look set and puffed while the center remains a bit jiggly Cool completely at room temperature This is key before slicing

Finish with Toppings:

Once fully cool you can top with a ganache drizzle or melted chocolate Press whole pecans and sprinkle chocolate chunks on top Chill in the fridge for an hour to help everything set before cutting into bars

Save

The toasted pecans are my favorite part They remind me of visiting family in Texas when I was a child where pecan desserts were always at every celebration These bars always bring back sweet memories of family sharing treats on warm afternoons

Storage Tips

Store these bars in an airtight container in the fridge They stay fresh and moist for five days

To freeze wrap bars tightly in plastic wrap and then foil This prevents freezer burn and keeps them tasting bakery fresh

Let bars thaw overnight in the fridge before serving so the filling softens perfectly

Ingredient Substitutions

If you do not have chocolate cookies use plain graham crackers blended with extra cocoa powder for color

Maple syrup or dark corn syrup can stand in for light corn syrup in a pinch

Chopped walnuts or macadamia nuts add a unique twist if you are out of pecans

Dairy free butter and plant based chocolate chips work for a vegan adaptation just be sure the cookies are vegan too

Serving Suggestions

Slice small squares and serve chilled for easy handling at potlucks

For a plated dessert warm a bar for ten seconds in the microwave and top with vanilla ice cream

A dollop of softly whipped cream and a few scattered chocolate curls lifts these over the top for a dinner party

Cultural and Historical Notes

Texas style pecan pies are famous for their sweet nutty richness The addition of chocolate is a classic Southern twist These bars are a nod to celebrations in the South where pecan desserts are a sign of hospitality and family tradition

Recipe FAQs

→ Can I substitute graham crackers for the crust?

Yes, you can use graham crackers plus 2 tablespoons of cocoa powder to achieve a similar chocolate base.

→ How should these bars be stored?

Store the bars in an airtight container in the refrigerator for up to five days to maintain freshness.

→ Are the bars freezer-friendly?

Absolutely. Wrap the bars tightly in plastic and foil, then freeze. Thaw overnight in the fridge before serving.

→ How do I achieve clean slices?

Chill the bars before cutting and wipe the knife clean between each slice for neat portions.

→ Can I use different types of chocolate?

Yes, feel free to substitute semi-sweet chocolate chips with milk or dark chocolate if preferred.

→ Is it necessary to use whole pecans as a topping?

Whole pecans add a decorative touch but can be omitted or replaced with extra chopped pecans if desired.