Dark Chocolate Pecan Bars Recipes

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CHOCOLATE PECAN PIE BARS



Chocolate Pecan Pie Bars image

This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 32

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed light-brown sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) semisweet chocolate chips (2 cups)
2 cups coarsely chopped pecans

Steps:

  • Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
  • Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
  • Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

CHOCOLATE PECAN BARS



Chocolate Pecan Bars image

These chewy, chocolaty bars are great for Thanksgiving or Christmas...and always a big hit with everyone. They're easy to prepare and make a big batch. We find them simply irresistible! -Carole Fraser, North York, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

2/3 cup butter, softened
1/3 cup sugar
2 cups all-purpose flour
FILLING:
6 ounces semisweet chocolate, chopped
1-1/4 cups light corn syrup
1-1/4 cups sugar
4 large eggs, lightly beaten
1-1/4 teaspoons vanilla extract
2-1/4 cups chopped pecans
GLAZE:
4 ounces semisweet chocolate, chopped
1-1/4 teaspoons shortening

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown., Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans. , Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars.

Nutrition Facts :

DARK CHOCOLATE-PECAN COOKIE BARS



Dark Chocolate-Pecan Cookie Bars image

Provided by My Food and Family

Categories     Home

Time 32m

Yield 16 servings

Number Of Ingredients 9

1 cup flour
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 cup packed brown sugar
1/2 cup butter, melted
1 tsp. vanilla
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, chopped
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F.
  • Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
  • Combine flour, baking soda and salt. Mix egg, sugar, butter and vanilla in large bowl until blended. Add dry ingredients; stir just until blended. Stir in chocolate and nuts.
  • Pour into prepared pan.
  • Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CHOCOLATE PECAN BARS



Chocolate Pecan Bars image

There is a very famous pie named after a very famous horse race that shall remain nameless. It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state). My brother Donnie has always loved chocolate chip pecan pie, and I have been trying for years to improve on the classic. Made into bar form, this dessert becomes the perfect treat for your Derby Party or Holiday potluck. You can leave out the Bourbon if you feel so inclined, but I love the way the smoky, spicy flavor pairs with the orange. These little babies also keep really well, making them a staple in my Christmas cookie exchange basket.

Provided by Damaris Phillips

Categories     dessert

Time 1h20m

Yield 12 to 24 bars

Number Of Ingredients 16

Nonstick cooking spray
12 tablespoons (170 grams) cold unsalted butter, diced
2 cups (250 grams) all-purpose flour, plus more for dusting
1/4 teaspoon fine salt
2 tablespoons sugar
3 to 4 tablespoons ice water
1 2/3 cups (165 grams) pecans
1 cup (240 milliliters) honey
2/3 cup (145 grams) packed light brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons Bourbon
Grated zest of 1 orange
1 teaspoon pure vanilla extract
1 cup (170 grams) semisweet chocolate chips

Steps:

  • For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
  • Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
  • In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
  • For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
  • Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.

CHOCOLATE PECAN PIE BARS



Chocolate Pecan Pie Bars image

If chocolate and pecan pie are among your favorites, you should give these delicious bars a try from Martha Stewart's Everyday Food.

Provided by Bev I Am

Categories     Bar Cookie

Time 1h25m

Yield 32 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
2 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
2 cups semi-sweet chocolate chips
2 cups pecans, coarsely chopped

Steps:

  • Preheat oven to 350°.
  • Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
  • In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
  • Pour mixture into prepared pan; press firmly into bottom.
  • Bake until lightly browned, 25-30 minutes.
  • Let cool, 10 minutes.
  • Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
  • Add chocolate chips and pecans; spread over crust.
  • Bake until set, 25-30 minutes.
  • Cool completely in pan before lifting out (use foil to lift).
  • Cut into 32 bars.

Nutrition Facts : Calories 195, Fat 12.2, SaturatedFat 4.7, Cholesterol 27, Sodium 50.2, Carbohydrate 22.4, Fiber 1.4, Sugar 12.9, Protein 2.2

CHOCOLATE CHIP-PECAN BARS



Chocolate Chip-Pecan Bars image

Junmpstart cookie bar baking with a cake mix!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 32

Number Of Ingredients 6

6 tablespoons butter or margarine, softened
1 box Betty Crocker™ Super Moist™ white or yellow cake mix
2 cups pecan halves
2/3 cup butter or margarine
2/3 cup packed brown sugar
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In medium bowl, cut 6 tablespoons butter into cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of ungreased 13x9-inch pan. Bake 13 to 14 minutes or until crust is dry.
  • Sprinkle pecan halves evenly over baked layer. In 2-quart saucepan, heat 2/3 cup butter and the brown sugar to boiling over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
  • Bake 13 to 16 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Store covered.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 13 g, TransFat 0 g

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