These Chocolate Pecan Pie Bars are so easy to make and taste incredible! They just might become one of your new favorite Thanksgiving, Christmas, or holiday desserts! The shortbread crust pairs perfectly with the pecan pie-inspired filling in these cute, bite-sized treats!
Table of Contents
Pecan pie is a staple at most people’s Thanksgiving or Christmas tables, but have you tried making chocolate pecan pie? Or rather, bars?
The cinnamon-infused filling is perfectly complimented by a subtle chocolate undertone while the creamy filling is balanced by crunchy pecans. AND turning them into BARS makes it quite a bit easier and less time-consuming to make than a traditional pecan pie.
This is especially handy during the busy holiday season full of family gatherings (like Thanksgiving dinner!). I promise, you’ll fall in love with this easy dessert!
(If you’re loving pecan pie in all its forms, you have to try these Pecan Hand Pies and this Pecan Pie without Corn Syrup!)
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Flour. The best option to use is almond flour, but it is very important to buy blanched, super fine almond flour. However, you can choose regular, all-purpose flour or a gluten-free 1-to-1 blend.
- Coconut flour. Most coconut flours are similar in texture so you can use whatever brand or type you happen to find.
- Starch. While tapioca starch is listed below, you can also use corn starch (if not strictly Paleo) or arrowroot starch with similar results.
- Maple syrup. If using maple syrup, make sure you get pure maple syrup. You can also use honey or agave nectar with similar results, but a slightly different flavor.
- Pecans. Since the crunchy pecans are a huge component of the taste and flavor in this recipe, splurge for the better pecans!
- Chocolate chips. Enjoy Life has some incredible mini chocolate chips that are dairy-free, gluten-free, and soy-free. If you are not strictly Paleo, gluten-free, dairy-free, or soy-free, feel free to use whatever mini chocolate chips you can find.
How to Make Chocolate Pecan Pie Bars
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Make the crust. Combine the flours and 3 tablespoons of coconut sugar in a medium-sized or large bowl. Whisk well. Then, mix in the melted coconut oil, whisked egg, maple syrup, and salt. Stir until a ball forms. You can use a pastry blender if you have one. Line a 9×9-inch baking dish with parchment paper, then press the crust mixture into the bottom of the prepared pan. Be sure the sides go up at least ½ to 1 inch.
- Make the filling. Save dishes by making the filling in the same bowl as the crust. Whisk together the maple syrup, coconut oil, whisked eggs, cinnamon, vanilla extract, and tapioca starch.
Cook’s Tip: Glass and ceramic baking dishes work best in this recipe, but a metal baking pan is a fine option, too.
- Build the bars. Sprinkle the pecans across the prepared crust. Then, add the chocolate chips, as well. Carefully pour the pecan pie filling over the crust. Use a spatula to spread it evenly across the dish.
- Bake in the oven. Bake the bars for 35 to 40 minutes, or until the top turns golden brown and starts bubbling. After cooking, let the bars cool to at least room temperature on a wire rack. They need this time to set, or they’ll fall apart when cutting.
Cook’s Tip: Make sure you get GOOD pecans since they will carry a large amount of the flavor in this pecan pie bars recipe.
Meal Prep and Storage
- Prep-ahead: Make the entire recipe, including baking the bars, and store in the refrigerator for up to 2 days before serving. Or, prepare the crust and filling, assemble the bars, but do not bake them yet. Store the unbaked pecan pie bars in the refrigerator and bake them the day of serving.
- Storage: Since these bars have an egg-based filling, they need to be stored in the refrigerator within 2 hours of baking. They will keep well for up to 3 to 4 days in the refrigerator.
- Freezing: You can freeze these bars for up to 3 months. Be sure to tightly wrap them in plastic first.
- Reheating: When ready to serve, simply pull the bars out for at least 20 minutes so they come to room temperature. Or, you can heat them up for 10-15 seconds in the microwave.
FAQs
Pecan pie is done when the center is firm when lightly touched and does jiggle when you shake it. Be sure the crust is cooked and the filling is relatively stable. This is the case for pie as well as for bars, like in this recipe.
Yes! You can absolutely leave out the chocolate chips in this recipe and make regular pecan pie bars, instead. Simply substitute an additional ½-cup pecans for the ½-cup chocolate chips and follow the recipe instructions below.
More Holiday Dessert Recipes
When the holiday season rolls around, dessert is always on the menu. Try any of these recipes when your sweet tooth hits; you just might find your new year-round favorite!
Any day can feel like Christmas morning with these Cinnamon Roll Cookies.
If you want more pecan pie but are craving a pie crust, whip up a Pecan Pie Without Corn Syrup, Chocolate Chip Pecan Pie, or even Pecan Hand Pies.
Thanksgiving isn’t complete without a Pumpkin Pie. Or, change it up with this Sweet Potato Pie.
And don’t miss this Gluten-Free Apple Crisp.
Tap stars to rate!
Chocolate Pecan Pie Bars
email this recipe!
Ingredients
Crust:
- 1 ¾ cups almond flour blanched, super fine
- ¼ cup coconut flour
- 2 tablespoons coconut oil melted
- 3 tablespoons coconut sugar
- 1 egg whisked
- 2 tablespoons pure maple syrup
- ⅛ teaspoon salt
Filling:
- ½ cup pure maple syrup
- 2 tablespoons coconut oil melted
- ¼ cup coconut sugar
- 3 eggs whisked
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons vanilla
- 3 tablespoons tapioca starch*
- 1 ¾ cups pecans coarsely chopped
- ½ cup mini chocolate chips dark
Instructions
- Preheat the oven to 350°F.
- Make the Crust. In a medium-sized bowl combine almond flour, coconut flour, and 3 tablespoons coconut sugar. Whisk to combine. Add remaining crust ingredients and mix until all ingredients are well incorporated and mixture starts to stick together. Press the crust into the bottom of a 9-inch square baking dish that has been lined with parchment paper. Go up the sides of the dish ½-1 inch.1 ¾ cups almond flour, ¼ cup coconut flour, 2 tablespoons coconut oil, 3 tablespoons coconut sugar, 1 egg, 2 tablespoons pure maple syrup, ⅛ teaspoon salt
- Make the Filling. In the same medium-sized bowl combine all filling ingredients except for the pecans and chocolate chips. Whisk filling until all ingredients are completely combined.½ cup pure maple syrup, 2 tablespoons coconut oil, ¼ cup coconut sugar, 3 eggs, 1 ½ teaspoons cinnamon, 1 ½ teaspoons vanilla, 3 tablespoons tapioca starch*
- Add the Filling to the Crust. Add pecans and chocolate chips to the baking dish. Pour the filling mixture over the nuts and chips and spread it out evenly in the dish.1 ¾ cups pecans, ½ cup mini chocolate chips
- Bake pecan pie bars for 35-40 minutes, or until the top starts to bubble. Let chocolate pecan pie bars sit until cooled to room temperature before cutting. Enjoy!
Tap stars to rate!
Notes
- Sweetener: You can use agave nectar or honey instead of the pure maple syrup.
- Starch: You can also use arrowroot or corn starch instead of the tapioca starch.
- Prep ahead: Make the entire recipe, including baking the pecan pie bars, and store in the refrigerator for up to 2 days before serving. Or, prepare the crust and filling, assemble the pecan pie bars, but do not bake them yet. Store the unbaked pecan pie bars in the refrigerator and bake them the day of serving.
- Storage: Since pecan pie bars have an egg-based filling, they need to be stored in the refrigerator within 2 hours of baking. Chocolate pecan pie bars will keep well for up to 3 to 4 days in the refrigerator.
- Freezing: You can freeze these bars for up to 3 months. Be sure to tightly wrap them in plastic first.
- Reheating: When ready to serve, simply pull the pecan pie bars out for at least 20 minutes so they come to room temperature. Or, you can heat them up for 10-15 seconds in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these every year for Thanksgiving and/or Xmas. They are wonderful! The only part of the recipe that I change is using regular sugar instead of coconut sugar.
Yay! So happy to hear you enjoyed the recipe, Clare! Thanks so much for taking the time to leave a comment!
Wow! These look positively scrumptious!!!
Thank you so much, Kristen! They’re delicious 🙂
My mom LOVES pecan pie, I think I’ll make this version for her! I inherited my love of chocolate from her and think it’s brilliant to add that into the mix.
Oh that would be so sweet of you, Celeste! I can’t wait to hear what you and your mom think!
Would flax or chia eggs work as a substitute?
That’s a great question, Kathy!! It is a very egg-based recipe so I am not sure how flax or chia eggs will substitute. If you try it out, please let me know!
These look delicious. Cannot wait to try them soon!
Yay, Taylor! I can’t wait to hear what you think 🙂