Salted Chocolate Pecan Bars (Gooey + Easy!)

These salted chocolate pecan bars are gooey, buttery, and packed with dark chocolate—easy to slice and even easier to eat 👇👇

Salted chocolate pecan bars on a cutting board.

Why I Love This Recipe

This is everything you want in a dessert bar: crispy bottom, gooey top, rich chocolate, toasted pecans, and a sprinkle of flaky sea salt to finish. It's like a cross between a pecan pie and a brownie—but no corn syrup, no fuss, and no pie plate required.

You can make these chocolate pecan bars with basic pantry staples, chill them overnight, and slice them into neat little squares for your holiday tray (or Tuesday night chocolate craving—no judgment).

Gooey filling without being overly sweet
Dark chocolate chips + toasted pecans = dreamy
Easy to slice once chilled
Make-ahead and freezer-friendly
Options for gluten-free or almond flour crust

The ingredients to make salted chocolate pecan bars in small individual bowls.

Recipe Ingredients

For the crust:

1 cup all-purpose flour (or ¾ cup superfine almond flour, or 1 cup gluten-free 1:1 baking blend)
¼ cup granulated sugar
¼ cup (½ stick) cold butter, cubed

For the filling:

¾ cup brown sugar
2 large eggs
¼ cup maple syrup
1 tsp vanilla bean paste (or vanilla extract)
½ tsp salt
2 Tbsp melted butter
½ cup chopped pecans
½ cup dark chocolate chips
½ cup whole pecans, for topping

To finish:

Flaky sea salt, for garnish

Step-By-Step Instructions 👇👇

The ingredients to make the crust are mixed together with a pastry blender.

STEP 1: Prep the Pan

Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper or spray with nonstick cooking spray.

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

The crust mixture is pressed firmly into an 8x8 baking pan and baked until golden brown.

STEP 2: Make the Crust

In a medium bowl, mix 1 cup all-purpose flour, ¼ cup granulated sugar, and ¼ cup cold cubed butter using a pastry cutter or two forks until crumbly.

Press firmly into the bottom of your prepared pan.

Bake for 12–14 minutes, until golden. Set aside to cool slightly.

The ingredients for the chocolate pecan bar filling are mixed together until smooth.

STEP 3: Make the Filling

In a large bowl, whisk together ¾ cup brown sugar, 2 eggs, ¼ cup maple syrup, 1 tsp vanilla bean paste, and ½ tsp salt until smooth.

Whisk in 2 Tbsp melted butter, then fold in ½ cup chopped pecans and ½ cup dark chocolate chips.

The pecan bar filling is poured over the crust, then baked, and sliced into squares after fully cooled.

STEP 4: Assemble and Bake

Pour filling over the crust and spread evenly.

Top with ½ cup whole pecans, arranging them so every bite gets some crunch.

Bake for 25–30 minutes, until the edges are set and the center has a slight jiggle.

STEP 5: Cool, Chill, and Slice

Remove from the oven and cool completely in the pan. While still warm, you can sprinkle on extra chocolate chips if you’d like.

Chill in the fridge for at least 2 hours, or overnight for best results. Slice into bars and top with flaky sea salt just before serving.

Salted chocolate pecan bars are in a stack.

Recipe Tips

Use dark chocolate chips to keep the sweetness balanced
Swap in a plant-based butter and dairy-free chocolate to make it dairy-free
Don’t skip the flaky salt—it cuts the richness and adds that wow factor
Let bars cool fully before slicing—they’ll fall apart if warm

Ingredient Swaps & Variations

Flour: Use ¾ cup almond flour or 1 cup 1:1 gluten-free baking flour if needed
Vanilla bean paste: Swap for 1 tsp vanilla extract
Butter: Use plant-based butter for a dairy-free version
Pecans: Try walnuts for a twist
Chocolate chips: Go sugar-free or dairy-free if needed (I love using Enjoy Life brand)

How to Store

Fridge: Store in an airtight container for up to 4 days
Freezer: Wrap bars tightly and freeze for up to 1 month
To serve: Thaw overnight in the fridge or at room temperature

FAQs

Can I make these ahead of time?

Yes! They need to chill before slicing, so it’s ideal to make them the night before serving.

How do I slice them cleanly?

Let them chill completely, then use a sharp knife and wipe clean between each cut.

Can I toast the pecans first?

You can! Toasting the chopped pecans adds extra depth. The whole ones on top will toast in the oven during baking.

Can I make them dairy-free?

Yes—use plant-based butter and dairy-free chocolate chips.

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