Chocolate Chip Pecan Pie Squares
I know, I placed a teaser picture on my Facebook page and then made everybody wait because I was too busy being a mom and a daughter and a teacher and a multitasking human who didn’t actually get anything right last week. Cue the tears. Ok, maybe no tears. I think I put myself in time out last week maybe three times. People, one minute for every year adds up to a nice little segment of time to decompress. Or put away clean laundry. You decide.
Anyway… This is an absolute frankendessert of goodness. Oh. My. Chocolate Chip Pecan Pie Bars. As in…make a chocolate chip brownie like bottom and then top it with the pecan pie filling and bake.
On the edges, the pecan pie absorbs into the cookie layer. on the inside, it remains that gooey, Karo
syrupy nutty amazing ness that is all things pecan pie.
You don’t like pecan pie? We need to talk. Unless you have an allergy, it could be a deal breaker in our friendship. Like country music, or not returning one of my books (you know who you are).
This recipe is actually pretty easy to prepare, you mix your cookie dough in the mixer, and then as it bakes, you mix your pecan pie topping.
It bakes in two sessions, and the ingredients are a little higher end (I know, pecans are expensive) but if you want to impress a crowd, this is your dessert.
This is also a large dessert. This recipe fills a 9×13 pan, to the top. I lined my pan with parchment, making it easier to lift out after baking, easier to cut into bars, and saving me a lot of time with pecan stickiness on the pan after baking.
This dessert is so beautiful.
This was one of two desserts I made for the last of the pumpkin carving parties. Nothing says hello Halloween like a fire, friends, food, and more food.
We have been lucky enough to be invited for several years, and it is hard to believe our kids are seniors this year. Sigh. We have transitioned to it being all about the pumpkins, to all about the hanging out. Party food needs to also be portable, so these bars work nicely. They don’t need a fork like pecan pie does. You will, however, need a napkin.
I did mention that these bars had to go to school the next day?
I can’t be trusted with anything this lovely. My school peeps are so worthy of great love, and desserts.
The original recipe is from www.confessionsofacookbookqueen.com. I did alter the recipe, par for the course, changing the brown sugar, the vanilla extract, and the amount of chocolate chips.
One thing I would mention is- really watch towards the end of the baking time. I actually cooked these a little longer because I wanted to make sure the topping set. In doing so, I think the color of the base layer was more brown and caramelish than intended.
Once the bars have baked, allow them to cool completely. Remove from pan, and slice into squares.
Because this is a richer dessert, the squares don’t need to be large, but I like a hearty portion, so this made enough squares for the party, to share at school, and still manage a portion to live on my countertop calling out to me.
In this season of thankfulness and abundance, this dessert just seems perfection to me. It’s a Thanksgiving treat, and my heart is always looking for another reason to be thankful.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe.
Chocolate Chip Pecan Pie Squares
Chocolate Chip and Pecan Pie come together to make delicious bar dessert. Original recipe is from Confessions of a Cookbook Queen (Amazing Food Blog!) I changed a few of the measurements and the amounts of sugars.
Ingredients
Cookie Layer:
- 1 Cup Softened Margarine
- 1/2 Cup White Granulated Sugar
- 1 Cup Dark Brown Sugar
- 1 Tablespoon Vanilla Extract
- 2 Eggs
- 2 1/4 Cup Flour
- 1 Teaspoon Baking Soda
- 1 12 Ounce Package of Semi-Sweet or Dark Chocolate Chips
Pecan Layer:
- 4 Eggs
- 1 1/2 Cups Corn Syrup (I used light)
- 1 Cup Dark Brown Sugar
- 1/2 Cup White Granulated Sugar
- 3 Tablespoons Melted Margarine, slightly cooled
- 1 Tablespoon Vanilla Extract
- 2–3 Cups Pecan pieces (I used a blend of pieces and halves- the halves add to the visual)
Instructions
- Line a 9 x 13 Baking Pan with Parchment Paper and spray with cooking spray.
- preheat oven to 350*
- For cookie layer: In a mixer, combine margarine and sugars until creamed and fluffy.
- Add eggs and vanilla, mix until combined.
- Slowly add flour and baking soda to the mix.
- Fold in chocolate chips of choice.
- Press batter into prepared pan and bake for 20-25 minutes. Your outer edges will appear more cooked (golden brown) than the inner portion.
Pean Layer:
- While cookie portion is baking, combine eggs, sugars, corn syrup, vanilla, melted margarine and whisk until thoroughly combined.
- Stir in pecans, combining and coating the pecans in mixture.
- Carefully pour pecan layer over cookie layer and return to the oven.
- Bake for an additional 25-35 minutes until the pecan layer is set (only a little jiggle) and golden brown. Your kitchen will smell amazing at this point!!!
- Remove for oven and cool on countertop. Place in refrigerator to cool before slicing.
- Remove liner and slice into squares.