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Chocolate Pecan Pie Bars with Bourbon & Sea Salt ~ a delicious and super nutty take on one of our favorite holiday pies! More toasty nuts and less filling than the pecan pies we all love, these bars are much easier to make too.
Whether it’s office luncheons, family gatherings, holiday meals or a home baked gift for your favorite neighbors, these nutty pie bars are sure to please even a hungry crowd. The bars travel well and keep at room temperature for up to 5 days so they’re perfect for holiday road trips to see grandma.
Our daughter hosted Thanksgiving at her house this year and I brought this batch of Chocolate Pecan Pie Bars to share. They disappeared quickly and were given a big-fat thumbs up by all who saved room for dessert! Can you believe I didn’t make an actual PIE for Thanksgiving this year? No worries, the year’s not over and we still have Christmas baking yet to come!
Which syrup can I use in these pecan pie bars: corn syrup, honey, maple syrup, brown rice syrup or golden syrup?
Trying to decide what kind of syrup to use in baking can be confusing to say the least. Corn syrup is often frowned upon in baking these days. My favorite brand, Karo, does not contain high-fructose corn syrup (HFCS), which is a type of artificial sweetener, but I believe the issue some bakers have with corn syrup is that it’s made from corn instead of pure cane sugar. Corn syrup is a good sweetener but whenever possible, why not use a syrup made from pure cane sugar, or even make your own? To make 1 cup of syrup combine 1 1/4 cups granulated sugar with 1/4 cup boiling water and stir until dissolved.
Honey is always a good choice for a natural sweetener, but it can have a stronger flavor than light corn syrup, which has none. Maple syrup is a wonderful one-to-one alternative, but your baked goods will have a subtle maple flavor. For this recipe I chose to use Lyle’s Golden Syrup which is an inverted sugar syrup, made from concentrated sugar cane juice. If you have corn allergies, or choose not to use corn syrup, you might try golden syrup. I still like to use corn syrup when making candy (like this English Toffee) as it prevents crystallization which can ruin a recipe.
You’re going to love the fantastic combination of pecans, chocolate and bourbon.
These super nutty Chocolate Pecan Pie Bars have more than 4 cups of toasted pecans loaded on top of a buttery shortbread crust. The bittersweet chocolate chips and smooth bourbon help create this perfect flavor combination. I mean, c’mon, bourbon and chocolate, what’s not to love? And, the tiny sprinkle of sea salt adds the finishing touch that satisfies our love of the ever popular sweet and salty combo!
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Chocolate Pecan Pie Bars with Bourbon & Sea Salt
Ingredients
For the crust:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar, scant
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (8 tablespoons)
For the topping:
- ¾ cup light brown sugar, packed
- ½ cup Lyle’s Golden Syrup (see notes)
- 7 tablespoons unsalted butter, melted and hot
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon bourbon (optional)
- 4 cups 1 pound pecan halves, toasted
- 1 ¼ cup bittersweet chocolate chips, divided
- ½ teaspoon flake sea salt (optional)
Instructions
- Adjust the oven rack to the lowest position. Preheat oven to 350°F.
- Line a 13x9-inch baking pan with 2 pieces of parchment paper big enough to cover the bottom and sides of the pan. The two pieces of parchment should be perpendicular to each other creating a sling with the extra hanging over the edges. Lightly spray the parchment with vegetable cooking spray. Set aside.
For the crust:
- In a medium mixing bowl, whisk together the flour, sugar and salt. Add the melted butter and stir with a rubber spatula until a dough forms and no dry flour remains. The dough should hold together when pinched or squeezed. Distribute the crust dough evenly over the bottom of the prepared baking pan. Gently press and smooth the dough evenly using your fingers and palms. Scatter 1 cup of the chocolate chips evenly over the dough. Set aside.
For the topping:
- To toast the pecans, spread the nuts in a single layer on a large, rimmed baking sheet lined. Bake in a preheated 350°F oven until slightly darkened, about 8 to 12 minutes. Stir the pecans halfway through to prevent burning. Set aside.
- In a large mixing bowl, whisk together the brown sugar, syrup, melted butter, vanilla, salt and bourbon until smooth. Add the toasted pecans and fold together using a spatula until all nuts are evenly coated. Spoon the topping over the crust and chocolate chips. Gently spread the topping into the corners of the pan but don’t worry if there are bare patches. The topping will spread a little as it bakes. Bake for 25 to 30 minutes or until the topping is bubbling across the entire surface. Remove from the oven and top with the remaining chocolate chips.
- Cool completely in the pan, then sprinkle with the sea salt, if using. Using the parchment overhang, remove the bars from the pan and transfer to a cutting board. Cut into 24 bars.
Recipe Notes
- NOTES: Lyle’s Golden Syrup is made from sugar cane juice and is readily available in most grocery stores. You can also substitute Corn Syrup (like Karo), maple syrup or honey in this recipe. Maple Syrup and honey will have a stronger taste than the Lyle’s Golden Syrup.
- Don’t skip toasting the pecans - the deep nutty flavor makes all the difference in these bars. Be sure to use pecan halves, not pieces.
- Bars can be stored at room temperature for up to 5 days.
Nutrition
Here are a few of our favorite kitchen tools used when making these bars (click on the photos for more information):
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Pecans are a great nut to feature this time of year. If you’re looking for wonderful ways to include them in your holiday baking, you may like our traditional Chocolate Pecan Pie and these super easy slice and bake Pecan Sandies. Don’t miss this beautiful 5 Minute 5 Ingredient Chocolate Pecan Fudge from Barefeet in the Kitchen, and these gorgeous Pecan Pie Cookies from Spend With Pennies. I love this recipe for Stovetop Candied Pecans from Fifteen Spatulas. The pecans would be great on salads, gifting or just for snacking! And finally, this dreamy Black Bottom Bourbon Pecan Pie from The View from Great Island makes me swoon!
Thanks so much for stopping by!
Tricia
Anne
These look outstanding! I was wondering if you don’t bake the shortbread crust before you load it with the toppings?
Thanks and look forward to making them!
Tricia Buice
Hi Anne – no you don’t bake the shortbread crust before putting on the toppings. The topping is very nutty and not as ‘wet’ as a pecan pie, for example. No need to pre-bake! Enjoy – these are delightful.
Gerlinde
Oh my, these bars look so good. Hopefully I get a chance to make them when I am returning from Germany. Pinned!
Tricia Buice
I hope you do too Gerlinde – they’re so easy to make too. Hope you’re having a fabulous trip!
cheri
Hi Tricia, first saw these on instagram and fell in love with all the nuts and chocolate and gosh everything about them. I can see why no one missed pie if these were around. Happy holidays!
Briana Morrison
Bringing these to the work holiday pot-luck. Thanks for the recipe – just in time!
Tricia Buice
Yeah! Thanks Bri – let us know how they turn out for you 🙂 Please and thanks!
John / Kitchen Riffs
Pecans and bourbon play so well together. Add chocolate and salt, and we have most of the major food groups covered. 🙂 This looks really good — thanks.
Chris Scheuer
What’s not to love about these bars? With chocolate, bourbon and sea salt I wouldn’t miss the pie!
Tricia Buice
Thanks Chris!
handmade by amalia
Wow. Only a sin can look this tempting.
Amalia
xo
Tricia Buice
Haha Amalia – these are delicious but I didn’t feel that bad eating them – haha.
Albert Bevia
These Chocolate Pecan Pie Bars look amazing, i love the crust recipe too! can be used for so many other dessert recipes. This is a real stunner in my books
Tricia Buice
Thanks Albert! I love mashing up recipes – and you’re right about this crust. Thank you!
Monique
They must be delicious!
Tricia Buice
Yummy stuff Monique! Thank you
Angie@Angie's Recipes
My kind of sweet treats too, Tricia. Nuts and chocolate are absolutely wonderful together.
Tricia Buice
We agree Angie and thank you!
sue | theviewfromgreatisland
This is my kind of dessert, Tricia, pecans and chocolate are irresistible together! I think I’ll whip up a batch today, I have all the ingredients 🙂
Tricia Buice
So true Sue! Thank you – hope you love them too 🙂
Jennifer @ Seasons and Suppers
Hope you had a wonderful Thanksgiving! Loving these delicious bars 🙂 Just the kind of sweet I love.
Tricia Buice
Thanks Jennifer – we did! Love these bars and they were a big hit 🙂