These brown sugar maple chocolate pecan pie bars taste like a pecan pie, but in bar form. They soft, chewy, and enhanced by the crunchiness from the pecans and the chocolate chips.
As I was mentioning the other week, we started taking some inventory of what was in our pantry and started cleaning a few things out (just a few – I haven’t gone into full-on spring clean mode yet, but I am sure it’s coming soon). While we were digging through some of our bins, Addie found a package of pecans.
If you know us well, then you will not be surprised to read what my husband suggested next: pecan pie. I, not being a fan of nuts, quickly dismissed his plea and deflected it to my teenaged daughter. I’m pretty sure she pretended not to know English at that point.
When one snow day turned into two snows days, and when that turned into a full week without school (due to a water main issue), Addie had no choice but to yield to her dad’s demands. Totally kidding, but she was bored all week so she took it upon herself to find a recipe to use up the pecans that wasn’t a classic pie.
She came up with this brown sugar maple chocolate pecan pie bar. I smelled it while I was in a meeting and the bars were baking in the oven. As soon as the bars were done, I heard my husband go downstairs to sample a bite.
I tried a small sliver later that day and was pleasantly surprised. Despite not being a fan of nuts, these were pretty tasty. The shortbread-like crust was a bit dry for my personal tastes, but the rest of the bar was good.
My husband has been happily snacking on this, and I am sure he will be sad when the bars are gone. Let’s see what other goodies we have in our pantry that we can use up!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5 (keep in mind that I don’t like nuts)
Brown sugar maple chocolate pecan pie bars
Ingredients
Crust
- 1 stick (8 Tablespoon s or ½ cup) unsalted butter room temperature
- ½ cup brown sugar packed
- ¼ cup pure maple syrup do not use imitation
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Filling
- 4 Tablespoons (½ stick) unsalted butter room temperature
- ½ cup brown sugar packed
- ½ cup real maple syrup do not use imitation
- 2 teaspoons vanilla extract
- 1 Tablespoon bourbon we did not use
- 2 large eggs room temperature
- 2 cup pecans roughly chopped
- 1 and ½ cups chocolate chips
Instructions
Make the crust
- Preheat your oven to 350℉. Line or grease a 9"x13" baking pan with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter with the brown sugar together on medium high speed until light and fluffy, about 2-3 minutes.
- Add the maple syrup and the vanilla, and mix well. Then add the egg.
- Turn the mixer to low and slowly add in the flour, baking soda, and the salt. Mix until everything just comes together.
- Transfer the dough to your prepared baking pan and spread it evenly on the bottom. Use a spatula to flatten out the top.
- Place the pan in your preheated oven and bake for 10-12 minutes or until the top turns slightly golden. Set aside until you've made the filling.
Make the filling
- While the crust is baking, make the filling. In the clean bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter with the brown sugar together on medium high speed until light and fluffy, about 2-3 minutes.
- Add the maple syrup, vanilla, and the bourbon if you are using it. Mix well.
- Add the eggs, one at a time, until well incorporated. Turn the mixer off and fold in the chocolate chips and pecans (alternatively, you can mix on low speed).
- Pour the filling on top of the crust. Bake in your preheated oven for another 20-25 minutes or until the bars appear to be golden in color and jiggle in the center if you wiggle it. Do not overbake.
- Allow the bars to cool before slicing and serving.
Notes