Scott’s Chocolate Chip Pecan Pie Bars with Shortbread Crust
Prep Time: 15 min. | Cooking Time: 55 min. | Total Time: 1 hr. 10 min. | Servings: 24 bars
Love Pecan Pie? Love Chocolate Chips? My aunt and uncle owned a large pecan orchard in North Texas, so the best and most flavorful pecans were always easy to find. This dessert is a marriage of both into decadent Chocolate Chip Pecan Pie Bars with a crispy shortbread crust! The best of all worlds!
INGREDIENTS:
For the crust:
1 cup (2 sticks) unsalted butter, softened
2/3 cup brown sugar, packed
2 2/3 cups all-purpose flour
1/2 tsp. salt
For the filling:
4 large eggs
1 ½ cups light corn syrup
1 ½ cups granulated sugar
3 tablespoons unsalted butter, melted
1 ½ tsp. vanilla extract
1 tbsp. good bourbon (optional)
2 cups chopped pecans
1 ½ cups semi-sweet chocolate chips
DIRECTIONS:
Preheat oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Add flour and salt, and mix until just crumbly. Press the crust mixture evenly into the prepared pan. Bake the crust for 20 minutes or until lightly golden.
While the crust bakes, whisk together the eggs, corn syrup, granulated sugar, melted butter, bourbon (if desired) and vanilla extract in a large bowl. Stir in the chopped pecans and chocolate chips until well combined. Pour the filling over the warm crust and spread evenly.
Return the pan to the oven and bake for an additional 30–35 minutes, or until the center is set.
Allow the bars to cool completely before cutting into squares.
To download a PDF of this recipe, click on this link and print out the PDF. To purchase our “Mama’s Cooking” cookbook, with over 300 recipes from friends and four generations of our family, visit Order Mama’s Cooking Cookbook. You will need to set up an account and then you’ll be able to add the book to your cart and pay for it online. Enjoy!
