Today we are taking pecan pie bars to a new level by adding a delicious layer of dark chocolate! These super easy Chocolate Pecan Pie Shortbread Bars are made with a buttery shortbread base, a layer of indulgent chocolate, and topped with sweet and crunchy pecans.

Chocolate Pecan Pie Shortbread Bars

I am not saying that pecan pie bars aren’t good, what I am actually saying, is that chocolate makes everything better and that is just a fact. The combination of the delicious shortbread with the bitterness of the chocolate and the sweetness of the pecan pie filling is just next level. And while a traditional pecan pie is great, I do love transforming desserts into snack ideas that you can eat when you need a pick me up during the day, that’s why these bars work so great.

So, what’s in these bars?

Your shopping list won’t be too long when making these, not just because they are super easy, but also because you probably have a lot of these ingredients around the house:

• Plain flour
• Butter
• Sugar
• Pecans
• Golden syrup – you can also use light corn syrup if you are outside the UK
• Brown sugar
• Milk
• Vanilla extract
• Eggs
• Dark chocolate chips

A few tips for success…

I know pecans are usually for November, however, these little snack bars are perfect for any time of the year, and they are so easy to make, you will be making them on repeat! Here a few tips for success:

1. Make sure you press the shortbread firmly – the last thing you want is is for your shortbread to come apart when you eat these bars, so make sure you press it firmly so it’s super tight. I usually use a glass to help me make it really even.
2. When making the shortbread, use cold butter – this is very important and the shortbread will not come together well otherwise, as short butter is what makes the shortbread flakey.
3. Add the chocolate chips while the base is still hot – that way it will melt easily.

Chocolate Pecan Pie Shortbread Bars

Ingredients:

For the shortbread base:

• 225 gr of plain flour 
• 150 gr of cold salted butter 
• 75 gr of caster sugar
• 50 gr of pecans 

For the filling:

• 200 gr of dark chocolate chips
• 300 gr of pecans
• 130 gr of golden syrup – you can use light corn syrup if you are outside the UK
• 130 gr of light brown sugar
• 50 gr of butter
• 1 tbs of milk  
• 1 tsp of vanilla extract 
• 2 eggs 

Method:

1. Preheat the oven at 180 degrees celsius. Line an 8×8 inch square baking tray with parchment paper.
2. Make the shortbread base. In a bowl, mix the flour, cold butter and caster sugar until fully combined, the best way to do this is either with your hands or in a food processor. Then, add in the 50 gr of pecans and pulse them for a couple of minutes until they break apart slightly, you don’t want very small pieces, if you don’t have a food processor, you can cut the pecans in small pieces using a knife. Once it’s mixed, it should have a grainy texture that sticks together when pressed. Firmly press the mixture into the prepared baking tray and bake for 20-25 minutes until slightly golden on the edges.
3. While the base is cooking prepare the filling. In a pot, add together the pecans, golden syrup, brown sugar, butter and milk and cook them over medium to high heat until the butter melts and the sugar has disolved. Make sure you stir regularly. Set aside to cool down for a couple of minutes.
4. In a small bowl, beat the eggs and gradually pour them into the pecan pie mix until fully combined.
5. Once the base is ready, take it out of the oven leaving the oven on and add the chocolate chips on top making sure they cover most of the base. You can help yourself using the back of a spoon.
6. Add the pecan mix on top making sure once again that it covers the whole base.
7. Cook in the oven for 20 to 25 minutes until the filling has set and the nuts and bound together.