Pecan Pie Bars With Chocolate Drizzle

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Imagine pecan pie and shortbread combined into one delicious treat: pecan pie bars with a dark chocolate drizzle and a sprinkle of sea salt. These bars start with a thick, golden shortbread crust.

We layer whole and chopped pecans on top for a perfect mix of texture and flavor. Then, we pour a brown sugar filling over the pecans, adding a touch of bourbon and some orange zest for an extra kick.

The bars bake up soft, a little chewy, and sticky. They are irresistibly delicious, especially when finished with a dark chocolate drizzle and a pinch of sea salt.

Pecan Pie Bars With Chocolate Drizzle

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Course Dessert
Servings 16



  • – 4 tablespoons butter
  • – 2/3 cup brown sugar
  • – 1 egg
  • – 1 tablespoon vanilla bean paste
  • – 1/2 cup dark corn syrup
  • – 1/2 teaspoon salt
  • – 1 tablespoon bourbon optional
  • – Zest of one orange


  • – 2.5 cups pecans
  • – 1 cup chopped pecans

**Shortbread Crust:**

  • – 2 cups salted butter room temperature
  • – 1 1/3 cup confectioners’ sugar
  • – 3 1/3 cups all-purpose flour
  • – 1/2 cup cornstarch
  • – 1 teaspoon salt
  • – 1 teaspoon vanilla extract optional


  • – 1/2 cup dark chocolate chips melted
  • – Sea salt optional


**Shortbread Layer:**

  • Preheat your oven to 350°F.
  • In the base of a stand mixer, cream together the softened butter and sugar until the mixture is pale and fluffy. Add the flour, cornstarch, and salt, and pulse until just combined.
  • Press the shortbread dough into a parchment-lined 9×13 inch pan, forming an even layer.
  • Bake for about 45 minutes until the crust is golden brown. Set aside to cool slightly.


  • In the bowl of a stand mixer or with a hand mixer, beat together the butter and brown sugar.
  • Once well combined, add the egg and mix until fully incorporated.
  • Add the vanilla, corn syrup, salt, bourbon, and orange zest. Mix well and set aside.


  • Spread the whole and chopped pecans evenly over the shortbread crust.
  • Pour the filling over the nuts, spreading it evenly.
  • Bake at 350°F for 30 minutes, until the filling no longer jiggles when shaken.
  • Allow the bars to cool completely.
  • Once cooled, drizzle with melted dark chocolate and sprinkle with sea salt, if desired.

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