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Everything is better with some chocolate. And these were sure amazing. A rich shortbread chocolate crust and a caramel pecan chocolate glaze on top. These are incredible.

Caramel chocolate pecan bars stacked on top of each other.

Fall is my favorite time of the year. I especially love all of the fall baking that comes with it. Fall desserts are amazing. One of my favorite desserts are these Pecan Pie Bars. How can you now love a shortbread buttery crust with pecans and a caramel glaze coating on top? Now let’s take it to the next level and add some chocolate! ๐Ÿ™‚

Everything is better with some chocolate. And these were sure amazing. A rich shortbread chocolate crust and a caramel pecan chocolate glaze on top. These are incredible. They are a perfect fall dessert and really amazing any time of the year. But I love how they remind me of a Pecan Pie. These were a huge hit with everyone and I know that you will love them too!Caramel chocolate pecan bars stacked on top of each other.

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Caramel Chocolate Pecan Bars

By: Alyssa Rivers
Everything is better with some chocolate. And these were sure amazing. A rich shortbread chocolate crust and a caramel pecan chocolate glaze on top. These are incredible.ย 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 Bars

Ingredients 

Chocolate Crust:

Pecan topping:

Instructions 

  • Preheat the oven to 350 degrees. Prepare a 9x9 baking dish by lining it with aluminum foil and spraying it with cooking spray.
  • In a food processor, combine the flour, cocoa powder, powdered sugar and salt. Pulse until combined. And in the cold butter pieces and pulse again until the dough comes together.
  • Press the dough into the bottom of the 9x9 inch pan. Sprinkle the pecans over the crust and then the chocolate chips.
  • In a medium sized saucepan, melt together the butter, brown sugar, cream, vanilla, over medium heat. Whisk until smooth and the sugar is dissolved.
  • Bake for 25 minutes. Let cool completely before cutting in squares.

Nutrition

Calories: 609kcalCarbohydrates: 61gProtein: 5gFat: 41gSaturated Fat: 21gCholesterol: 74mgSodium: 422mgPotassium: 183mgFiber: 4gSugar: 43gVitamin A: 866IUVitamin C: 1mgCalcium: 72mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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28 Comments

  1. Ok so this morning I left a comment that I had trouble with recipe being a total mess and I thought a loss and would be in the trash by now. Well guess what all I did was refrigerate the bars and left them completely alone without cutting them for overnight. I took them out of the refrigerator this morning and left them for 10 minutes out on the counter and then cut them. They were so absolutely fantastic ๐Ÿ‘ I gave some to my client this morning and she said they were simply delicious. Really magnificent recipe. I believe the trick is the fridge overnight โค๐Ÿ‘

  2. I am a very good baker and have been baking on a daily basis now for years ,and these just were a complete mess. I cant figure out what went wrong. I know when it says to use cold butter it right from me freezer. All my ingredients were fresh like my flour and coco powder. I let then cool and even put them over night in the fridge . The next morning I got them to room temperature and the flavor was delicious ,but they fell apart. What in the world !!!! I will try them once again and see if this happens again. Such a great idea for these bars thought.

  3. This didn’t work for me at all. I followed the directions precisely, and it was a big puddle of mush. ๐Ÿ™ So disappointed.