Small batch chocolate pecan pie bars are kind of like a small candy bar.
Actually I take that back…they are exactly like a candy bar! A shortbread crust covered with chocolate, pecans, and a gooey, sticky, sweet caramel to hold everything together.
Yup, a candy bar.
Years ago I made this full size version of chocolate pecan pie bars. Very quickly they became a regular on my holiday baking list. I blogged about them on my old site. If you have a crowd to feed or just want a whole lot of a really decadent holiday bar; by all means make the full size version.
But I for one love a small batch sweet recipe. The way I can treat myself with a couple of bars without an entire pan of gooey, chocolate indulgence staring me in the face.
Crust: Sweet and tender; yet holds together to give the bars a firm base. A simple mix of flour, sugar, salt and butter.
Brown sugar and Maple Syrup: The base of the rich, sweet filling. I love the maple syrup with the pecans!
Egg: The egg helps thicken the filling and give even more richness.
Pecans: Pecans are wonderful in a sweet recipe. Roughly chopped into big chunks so you really see and taste the pecans.
Chocolate: I usually use chocolate chips. The chocolate chunks sold in a bag are also great.
These bars are very easy to make. You start by mixing the crust. I like to use my fingers to combine the ingredients; you can also use a fork or a small food processor.
Make sure to use parchment paper to line your loaf pan. I made the mistake of using aluminum foil one year when I made these bars. Despite a good coat of cooking spray they were completely stuck. What a mess. Lesson learned!
Pour your crust into the prepared pan and press crust mixture evenly across the base of the pan.
Once the crust is in the oven began mixing the filling. The goal is to pull the crust from the oven and add the other ingredients right away while the crust is hot.
Bake until the filling is set.
Once cooled place the bars in the refrigerator, covered, until completely cold. When ready to serve remove the parchment paper and cut into bars. Or cut into cute little mini pie slices. 🙂
I like them served cold. You can also serve at room temperature. The bars freeze very well and are delicious straight out the freezer!
If you want to treat yourself and/or someone you love; make these small batch chocolate pecan pie bars!
Small Batch Chocolate Pecan Pie Bars
- ½ cup flour
- 1 Tbsp sugar
- ⅛ tsp salt
- 3 Tbsp cold butter
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 large egg
- 1½ tsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup very coarsely chopped pecans
- ½ cup chocolate chips or chunks
- Preheat oven to 350℉
- Line a 9×5-inch loaf baking pan with parchment paper
- Prepare the crust: In the small bowl combine flour, sugar, salt and butter and combine with a fork or your fingers until a fine, crumbly mixture forms.
- Pour crust mixture into prepared loaf and press into an even layer at the base of the pan.
- Bake crust for 15-18 minutes, until very lightly browned around the edges.
- Prepare the filling: In a bowl mix together all filling ingredients except for the pecans and chocolate chips.
- When the crust comes out of the oven, sprinkle the pecans then the chocolate chips evenly over the top of the hot crust. Pour filling into crust, covering the pecans, and return to the oven.
- Bake bars for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
- Allow bars to cool completely, then refrigerate until cold. Use the parchment lining to lift the bars out of the pan before slicing.