Description
Salted Chocolate Pecan Pie Bars are a decadent twist on the classic pecan pie, featuring a buttery crust topped with a luscious filling of dark chocolate, pecans, and a hint of bourbon, finished with a sprinkle of flaky sea salt. These bars combine rich, gooey textures with a perfect balance of sweetness and saltiness, ideal for dessert lovers looking for a crowd-pleasing treat.
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 3 large eggs, lightly beaten
- 3/4 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 8 ounces high-quality dark chocolate, chopped
- 2 cups unsalted pecans, coarsely chopped
- 1/2 teaspoon flaked sea salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with foil or parchment paper and lightly spray it with nonstick spray to prevent sticking.
- Mix the Crust Ingredients: In the bowl of an electric mixer, combine the softened unsalted butter, brown sugar, all-purpose flour, and salt. Start mixing on low speed and gradually increase to medium until the mixture becomes coarse crumbs and resembles a dough.
- Press and Bake the Crust: Press the crumbly dough evenly into the bottom of the prepared baking dish. Bake the crust for 30 to 35 minutes, or until it is slightly browned. Remove from the oven and allow it to cool for 10 to 15 minutes before adding the filling.
- Prepare the Filling Mixture: In a separate bowl, whisk together the eggs, light corn syrup, and brown sugar until smooth. Then whisk in the bourbon and vanilla extract to incorporate the flavors fully.
- Add Chocolate and Pecans: Fold the chopped dark chocolate and coarsely chopped pecans gently into the filling mixture using a spatula, ensuring even distribution without deflating the eggs.
- Pour Filling and Bake: Pour the filling evenly over the cooled crust in the baking dish. Return the dish to the oven and bake for 30 to 40 minutes until the center is set; expect closer to 40 minutes for a firm filling.
- Finish with Sea Salt and Cool: Remove the bars from the oven and immediately sprinkle the surface with the flaked sea salt. Let the bars cool completely in the pan to room temperature, then refrigerate to enhance the texture and flavor before slicing into 20 to 24 squares.
- Storage Tips: These bars can be served cold right out of the refrigerator and also freeze well for future enjoyment.
Notes
- Make sure to use high-quality dark chocolate for a richer chocolate flavor.
- Allow the bars to cool fully and refrigerate for best texture and easy slicing.
- The bourbon can be omitted or substituted with additional vanilla extract if preferred.
- Line the baking dish with foil or parchment for easy removal and cleanup.
- Adjust baking time slightly based on your oven’s heat distribution.
Nutrition
- Serving Size: 1 bar (assuming 24 bars)
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
