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Chocolate Chip Pecan Pie Shortbread Bars on a rustic wooden table

Chocolate Chip Pecan Pie Shortbread Bars

These delightful bars feature a buttery shortbread base topped with a gooey pecan filling and rich chocolate chips, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 1 cup unsalted butter, softened Opt for high-quality butter for the best flavor.
  • ½ cup granulated sugar
  • 2 cups all-purpose flour Consider using gluten-free flour for a gluten-free version.
  • ½ teaspoon salt
For the Pecan Filling
  • 1 cup light corn syrup Can substitute with honey or maple syrup.
  • ½ cup packed brown sugar
  • 3 large eggs Can use flax eggs for a vegetarian version.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 ½ cups chopped pecans
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal later.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Gradually mix in the all-purpose flour and salt until the mixture is crumbly but holds together when pressed.
  4. Pour the shortbread mixture into the prepared baking pan and press it down evenly to form a solid base. Bake for 15-20 minutes, until just lightly golden.
Making the Filling
  1. In another bowl, whisk together the light corn syrup, brown sugar, eggs, and vanilla extract until smooth.
  2. Fold in the chopped pecans and chocolate chips.
Combine and Bake
  1. Pour the pecan mixture over the baked shortbread base, spreading it evenly.
  2. Return to the oven and bake for an additional 30-35 minutes, or until the filling is set and slightly puffed.
Cooling and Serving
  1. Once baked, remove the bars from the oven and let them cool completely in the pan.
  2. Cut into squares or rectangles before serving.

Notes

Store the bars in an airtight container in the fridge for up to a week. They can also be frozen for up to three months. You can sprinkle sea salt or drizzle melted chocolate on top for an extra touch.