Chocolate Glazed Pecan Pie Bars Recipes

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13 pan with cooking spray and set aside.
• Combine the flour, brown sugar, and 1/2 cup softened butter in a medium sized bowl and beat with an electric mixer until crumbly. Press evenly into bottom of the prepared pan. Bake for 12-15 minutes.
• Meanwhile, whisk together the eggs, granulated sugar, vanilla extract, corn syrup, and 2 Tablespoons melted butter in a medium sized bowl. Fold in the pecans and chocolate chips.
• Pour the filling over the top of the warm crust. Return pan to oven and bake for 25-30 minutes, or until filling is set.
• Allow to cool completely on wire rack before cutting into bars.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
• Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
• Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

EASY CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

CHOCOLATE PECAN PIE BARS

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with baking spray with flour; set aside.
• In medium bowl, mix flour, sugar and salt. Cut in butter, using pastry blender or fork, until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Press dough into pan and 1/2-inch up sides. Bake 10 to 12 minutes or until light golden brown.
• In large bowl, mix eggs, brown sugar, corn syrup, vanilla, 2 tablespoons melted butter, bourbon, and 1/4 teaspoon salt with whisk until well blended. Stir in pecans and chocolate chips. Pour filling into partially baked crust.
• Bake 20 to 30 minutes or until golden brown and filling is set. During last 10 minutes of baking, cover loosely with foil if necessary to prevent excess browning. Cool 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE PECAN PIE BARS

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.

CHOCOLATE-PECAN PIE BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
• Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Add eggs, vanilla and remaining sugar; mix well. Stir in nuts.
• Pour chocolate mixture over warm crust; spread to evenly cover crust.
• Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
• Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm.

CHOCOLATE-GLAZED CHERRY-PECAN PIE

Steps:

• In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain.
• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate.
• Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes.
• In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.

EASY CHOCOLATE- PECAN PIE BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Set aside 1 cup of cake mix for the filling.
• For the crust: In a large mixing bowl, combine the remaining cake mix, butter, and slightly beaten egg.
• Stir with a fork until crumbly.
• Transfer into prepared pan.
• With lightly floured hands, press lightly and evenly into bottom of pan to form a crust (don't pack crust down to hard).
• Bake the crust for 12 minutes (don't over bake).
• Meanwhile, for filling, in a medium bowl, combine the second mixture of eggs, brown sugar, cornsyrup and vanilla.
• Add the reserved 1 cup of cake mixture; stir with a fork, just until blended (do not beat, some tiny clumps will remain thats okay!).
• Spread filling evenly over baked crust; sprinkle evenly with pecans.
• Bake 25-30 minutes, or until the filling appears set when pan is gently shaken.
• Cool completely on wire rack.
• Cut into bars.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°.
• Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
• In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
• Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25-30 minutes.
• Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
• Add chocolate chips and pecans; spread over crust.
• Bake until set, 25-30 minutes.
• Cool completely in pan before lifting out (use foil to lift).
• Cut into 32 bars.

CHOCOLATE PECAN BARS

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
• Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
• In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
• For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.