Decadent Chocolate Pecan Pie Bars
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Ingredients
Crust
- 1 1/2 cups flour
- 3/4 cup dark cocoa powder, unsweetened
- 1 cup confectioners’ sugar
- 1 teaspoon salt
- 1 cup butter (2 sticks), cold and cut into small pieces
- 2–3 tablespoon heavy cream
Chocolate Pecan Layer
- 1 3/4 cups pecans, whole
- 1 1/2 cups semi-sweet chocolate chips
Pie Filling Layer
- 8 tablespoon butter (1 stick), unsalted
- 3/4 cup light brown sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon salt
Instructions
- Preheat the oven to 350F with the rack in the middle.
- Line a 9×9” glass baking dish with parchment paper and then spray. Make sure to leave a 1” overhang to help lift out.
- In the bowl of a food processor, make the crust by pulsing the flour, cocoa, confectioners’ sugar and salt.
- Add the butter and run the processor for 2-3 minutes.
- Add in the cream and process until the dough comes together. It will be like a slightly wet shortbread dough. If the dough is not wet add a tablespoon or so more cream. You want it to be wet and sandy but will hold a shape when you compress it.
- Remove the dough from the bowl and place into the pan.
- Use the back of a measuring cup to press the dough down in. You want it compressed and compact.
- Next add the pecans on top of the crust.
- On top of that sprinkle the chocolate chips evenly.
- Next make the pie filling by placing the butter, sugar, cream, vanilla bean paste and salt in a medium sauce pan over medium heat.
- Whisk until smooth and melted. It should be creamy.
- Pour the pie filling over the top of the pecans and chocolate.
- Bake 25 minutes and then place on a cooling rack for at least an hour.
- When the pan is cool to the touch, place uncovered in the fridge for1-3 hours or until chilled.
- Remove from the fridge and cut into 1×1” pieces.