These salted chocolate pecan bars are gooey, buttery, and packed with dark chocolate-easy to slice and even easier to eat 👇👇
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
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 👇👇
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.
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.
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.
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.
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
Yes! They need to chill before slicing, so it's ideal to make them the night before serving.
Let them chill completely, then use a sharp knife and wipe clean between each cut.
You can! Toasting the chopped pecans adds extra depth. The whole ones on top will toast in the oven during baking.
Yes-use plant-based butter and dairy-free chocolate chips.
More Bar Desserts You'll Love
Salted Chocolate Pecan Bars
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Ingredients
Crust:
- 1 cup all-purpose flour - or ¾ cup almond flour, or 1 cup gluten-free 1:1 blend
- ¼ cup granulated sugar
- ¼ cup ½ stick cold unsalted butter, cubed
Filling:
- ¾ cup brown sugar
- 2 large eggs
- ¼ cup maple syrup
- 1 tsp vanilla bean paste - or extract
- ½ tsp salt
- 2 Tbsp melted butter
- ½ cup chopped pecans
- ½ cup dark chocolate chips
- ½ cup whole pecans
To finish:
- Flaky sea salt
Instructions
- Preheat oven to 350°F. Line 8×8 pan with parchment.
- Mix crust ingredients. Press into pan. Bake 12-14 minutes. Cool slightly.
- Whisk brown sugar, eggs, syrup, vanilla, salt. Add melted butter. Fold in chopped pecans and chocolate.
- Pour over crust. Top with whole pecans. Bake 25-30 minutes.
- Cool completely, chill 2+ hours. Slice and top with flaky sea salt.
Notes
- Use dark chocolate to balance sweetness
- Swap flour to fit your needs (almond or gluten-free)
- Chill before slicing for clean edges
- Use a sharp knife and wipe clean between cuts
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Heidi says
Whoa!! These are so good! I think I prefer these to pecan pie and so much easier to make!