Salted Dark Chocolate Pecan Pie Bars

Salted Chocolate Pecan Pie Bars with a Buttery Shortbread Twist

Chocolate pecan pie bars often lean too sweet, too sticky, or too fussy.

I wanted a version that held its shape, had contrast in texture, and didn’t feel like a sugar overload.

This recipe does all three.

You’ll get the familiar richness of pecan pie, but with a structured shortbread base, a dark chocolate finish, and a little crunch from sea salt.

Why These Bars Work for Everyday Bakers

You don’t need a rolling pin.

You don’t need a pie dish.

You don’t even need to make a caramel.

This recipe uses basic pantry ingredients but delivers layers of flavor.

The crust firms up without becoming dry. The filling sets cleanly without getting rubbery. And the chocolate topping? It slices without cracking.

That makes these bars easy to prep ahead and travel with. I’ve taken them to birthday brunches and packed them up for new neighbors.

They’re sweet, but balanced. And most importantly, they stay that way for days.

Ingredients That Build Structure and Flavor

The shortbread crust begins with softened butter and flour. No chilling required. You mix it directly, then press it into the pan.

What I like about this crust is its texture—crumbly yet stable. I’ve tried similar crusts using oil, but butter gives the best bite. Oil made it softer, almost greasy.

Granulated sugar gives it structure without making it too sweet. If I ever want a softer base, I’ll sub in a bit of powdered sugar. But for bars like this, I keep it crisp.

The pecan filling skips the stovetop. I whisk it in a bowl. It’s the eggs that do the work here—binding everything as it bakes.

I’ve made this with both chopped pecans and halves. Chopped ones give more even distribution. Halves give a prettier finish. Either works, but I often go for chopped unless I’m gifting it.

Brown sugar adds depth and moisture. Corn syrup adds sheen and keeps it sliceable. If you’re in Europe and have golden syrup, that works just as well.

The Role of Chocolate in These Pecan Pie Bars

Once the bars cool, the dark chocolate layer goes on top.

Use chocolate in the 60–70% range. Anything lower tastes too sweet. Anything higher turns chalky when cold.

Adding a bit of coconut oil helps the topping spread evenly and adds gloss. Butter works, too. If you want a clean cut, chill the bars before slicing.

Sprinkle flaky sea salt before the chocolate sets. That contrast wakes everything up.

I’ve tested milk chocolate, too, but it turns these overly rich. I stick to dark.

You can also check out how I layer flavor in other bar desserts like these Chocolate Cheesecake Brownie Bars if you’re looking for similar ideas.

Baking and Cooling Notes for Consistent Results

The most important step is letting the bars cool before adding the chocolate.

If the filling is warm, it melts the chocolate unevenly and can cause the fat to separate.

I let mine cool at room temperature, then refrigerate before slicing. A clean knife and quick wipe between cuts gives you neat bars.

I’ve tested this in both glass and metal pans. Metal pans brown the crust more evenly. Glass pans sometimes overbake the edges.

Line the pan with parchment and leave overhang—it makes lifting out the bars easier. You won’t regret it.

Fresh Pecans vs Store-Bought: What Makes the Difference

I’ve made these with fresh local pecans and with big-brand store pecans. Both work, but there’s a real difference in texture.

Fresh pecans toast up crunchier and have a natural buttery flavor. Older store pecans sometimes taste flat or rubbery after baking.

If you can, use fresher pecans and toast them lightly in a dry pan first. Just a few minutes makes a big difference.

Same with chocolate: chopped bars melt better than chips. But if all you have are chips, don’t stress. Use what’s on hand.

How to Serve and Store Chocolate Pecan Pie Bars

These bars slice neatly into squares or rectangles. I like smaller pieces with coffee or bigger ones with whipped cream on the side.

For gatherings, I chill the whole tray, then slice and serve straight from the fridge. The chocolate layer holds well.

You can store them in an airtight container for 3 days at room temperature, but I prefer the fridge for up to 6 days. The texture stays firmer.

You could also freeze them. Wrap tightly, slice frozen, and let thaw in the fridge overnight. I’ve done that with leftovers from testing batches.

They’re also easier to pack and share than classic pecan pie. If you like these, try my Caramel Pecan Cinnamon Rolls next—it’s another pecan-rich treat that holds up well.

Final Thoughts Before You Bake

These salted chocolate pecan pie bars are structured, sliceable, and satisfyingly rich.

They’re everything I missed in the usual soft-crust, runny-center versions.

If you’re a pie lover but prefer bar simplicity, this one checks all the boxes.

Pin this recipe to keep it handy, and let me know in the comments how it went or what twist you added.

I test every version in my kitchen, and I always read your notes and stories.

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