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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.
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! 🙂
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!
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Caramel Chocolate Pecan Bars
Ingredients
Chocolate Crust:
- 1 ½ cups All purpose Flour
- ¾ cup unsweetened Cocoa powder
- 1 cup powdered sugar
- 1 teaspoon salt
- 1 cup cold butter cut into small chunks
Pecan topping:
- 1 ½ cups pecans
- 10 ounces chocolate chips
- 1/2 cup butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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 👏 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 ❤👍
Oh yay! I’m so happy they worked out for you, Lynette!!
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.
This didn’t work for me at all. I followed the directions precisely, and it was a big puddle of mush. 🙁 So disappointed.
Not sure if it is a typo, but do you put salt in the topping? I put it in the crust because no amount listed in ingredients with sauce, only in directions
Your instructions call for salt in the topping. However, you don’t list salt in the ingredients. How much salt should be added?
Thanks for catching that! No salt in the topping, just in the crust. 🙂
I made these yesterday but I think there is a step missing or they need to be baked longer… I poured the saucepan mix over the dough, pecans & chocolate chips, and waited hours for them to cool before cutting but they are still like a pudding. Delicious but not holding together for me.
I double checked the recipe and it is all correct. Maybe it could be the oven temperature? Sorry they didn’t turn out!
Same thing happened to me!
I haven’t made these yet, but If you will use regular sugar, put 1/2 of it into an iron skillet, stir until it melts and turns a golden color, add to milk mixture and cook until it is thickened (almost like a candy, this should solve the problem. I know, a pain in the butt, but I bet it will be awesome! Has anyone else had a problem making it the way it is in the recipe? I hate putting money and time into a recipe that needs adjusting for it to come out right. This does look delicious!
Was ready to make this and read the comments on Facebook and some Said something was missing in the bottom layer. An egg or some moisture? Thanks for the help. Can’t wait to make these.
I double checked and couldn’t find anything missing…
I am making these but the crust apparently needs some liquid ?? The dough does not come together. Is there an ingredient missing ?
The butter should help to bring the dough together but it will be a crumbly dough like a shortbread crust.
have you tried this recipe in a 9×13??