Description
These Brown Sugar Maple Chocolate Pecan Pie Bars combine a buttery cookie crust with a rich, gooey pecan filling infused with real maple syrup and studded with semi-sweet chocolate chips. Perfectly baked to a golden finish, these bars offer a delightful balance of sweet, nutty, and chocolaty flavors in every bite, making them an irresistible treat for dessert lovers and pecan pie fans alike.
Ingredients
Cookie Crust
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Pecan Filling
- 4 tablespoons salted butter, at room temperature
- 1/2 cup real maple syrup
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 2 cups roughly chopped pecans
- 1 – 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to ensure easy removal of the bars after baking.
- Make the cookie crust: In a large mixing bowl, cream together 1/2 cup salted butter and 1/2 cup packed dark brown sugar until smooth. Add 1/4 cup pure maple syrup and 1 teaspoon vanilla extract, then beat until the mixture is light and fluffy. Incorporate 1 room temperature egg and mix well. Next, add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Beat until all ingredients combine and the dough forms a ball. If the dough is too wet, add 2-4 tablespoons more flour. Evenly spread the dough into the prepared baking dish and bake for 10-12 minutes until the top is lightly golden.
- Prepare the pecan filling: While the crust bakes, cream together 4 tablespoons salted butter and 1/2 cup real maple syrup in a mixing bowl. Add 2 teaspoons vanilla extract and beat until combined. Add 2 eggs one at a time, beating after each addition until fully incorporated. Stir in 2 cups roughly chopped pecans and 1 to 1 1/2 cups semi-sweet chocolate chips by hand.
- Assemble and bake: Pour the pecan filling gently over the pre-baked cookie crust, spreading it evenly. The filling layer will be thin. Return the pan to the oven and bake for an additional 20-25 minutes, or until the bars are golden brown and just set in the center—you should see a slight wiggle when you gently shake the pan.
- Cool and serve: Allow the bars to cool completely in the baking dish. Once cooled, lift them out using the parchment paper and cut into bars. Serve and enjoy these rich, sweet, and nutty Brown Sugar Maple Chocolate Pecan Pie Bars!
Notes
- For best texture, room temperature eggs and butter help create a smooth batter and even baking.
- If the dough feels sticky, gradually add small amounts of extra flour to prevent it from spreading too thin.
- The pecan filling is intentionally thin and gooey; a slight wiggle when done indicates perfect doneness without overbaking.
- Use high-quality pure maple syrup for the best flavor as it really enhances the overall taste.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To serve chilled bars, refrigerate before slicing for a firmer texture.