Chocolate Shortbread Pecan Pie Bars
I’m about to post an unpopular opinion.
I don’t love pie.
It just doesn’t do it for me. Don’t get me wrong. I get that pie has a place in the hearts of many, I just can’t get on board.
Sssh. Don’t tell my husband. Or daughter.
Anyways, that is one of the reasons why you don’t see a lot of pies on the blog, BUT you may find a lot of bars, cookies, or chocolate.
Speaking of bars, this is why I made these pecan pie bars. They are sweet, they have a sturdy crust, they are subtly gooey, and these particular bars have a chocolate shortbread crust. Yum!
So, let me know. Are you a pie lover? Or am I the only crazy one in this world?
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Chocolate Shortbread Crust
- 1/4 cup sugar
- 1 cup almond flour
- 1 stick, 8 tbsp, unsalted butter
- 3/4 tsp vanilla extract
- 2 tbsp cacao or cocoa powder
- pinch salt
- 2 large eggs
- 3/4 cup light corn syrup or golden syrup
- 3/4 cup light brown sugar
- 2 tbsp melted + cooled butter
- 1 tbsp tapioca starch
- 2 cups pecans
- 3/4 cup chocolate chips
- Preheat the oven to 350 degrees
- Make the crust by combining the sugar, almond flour, butter, vanilla extract, cacao powder, and salt in a medium bowl. Using an electric mixture, mix until the dough is thoroughly combined; it will look crumbly.
- Place a sheet of parchment paper in an 8×8 pan and spray with non stick spray.
- Place the shortbread dough in the pan and using your fingers, spread it evenly.
- Place in the oven for 12-15 minutes while you make the filling.
- Combine all of the filling ingredients in another bowl and stir until combined.
- Remove crust from the oven and pour the filling on top of the crust.
- Place the bars back into the oven for 30-40 minutes until the filling is set (it won’t be super jiggly).
- Allow to cool and then place in the fridge until totally set; about 1-2 hours.
- Cut and enjoy!