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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:
- 1½ 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:
- 1½ cups pecans
- 10 ounces chocolate chips
- ½ cup butter
- 1 cup brown sugar
- ⅓ cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahreneheit. Prepare a 9 x 9 x 2-inch baking pan by lining it with aluminum foil and spraying it with non-stick 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 prepared pan. Sprinkle the pecans over the crust followed by the chocolate chips.
- In a medium-sized saucepan, melt together the butter, brown sugar, cream, and vanilla over medium heat. Whisk until smooth and the sugar is dissolved.
- Bake for 25 minutes. Allow the bars to completely cool before cutting into 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.