Salted Chocolate Pecan Bars Recipe

Introduction

Salted Chocolate Pecan Bars offer a perfect balance of rich chocolate, crunchy pecans, and a touch of sea salt for a delightful treat. These bars are easy to make and perfect for dessert or a sweet snack anytime.

Ingredients

• 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
• 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
• Flaky sea salt

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.
2. Step 2: Combine the flour, granulated sugar, and cold cubed butter to form the crust. Press this mixture evenly into the prepared pan, then bake for 12–14 minutes. Let it cool slightly.
3. Step 3: In a bowl, whisk together the brown sugar, eggs, maple syrup, vanilla, and salt. Stir in the melted butter, then fold in the chopped pecans and dark chocolate chips.
4. Step 4: Pour the filling over the baked crust and sprinkle the whole pecans on top. Bake for 25–30 minutes until set.
5. Step 5: Allow the bars to cool completely, then chill in the refrigerator for at least 2 hours. Before serving, slice and sprinkle with flaky sea salt.

Tips & Variations

• For a gluten-free version, use almond flour or a gluten-free flour blend instead of all-purpose flour.
• Substitute the dark chocolate chips with milk chocolate or white chocolate for a different flavor profile.
• Be sure to let the bars chill fully; this helps them firm up and makes slicing easier.
• Toast the pecans lightly before using to enhance their flavor and crunch.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze the bars for up to 3 months. Reheat slightly at room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars nut-free?

Yes, you can omit the pecans and replace them with seeds like pumpkin or sunflower seeds to keep a crunchy texture without nuts.

Do I have to use maple syrup in the filling?

Maple syrup adds a rich sweetness and depth of flavor, but you can substitute it with honey or agave syrup if preferred.

Salted Chocolate Pecan Bars Recipe

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★★★★★

4.7 from 142 reviews

These Salted Chocolate Pecan Bars combine a buttery crust with a rich, gooey filling loaded with chopped pecans and dark chocolate chips. Finished with whole pecans and a sprinkle of flaky sea salt, they offer a perfect balance of sweet, salty, and nutty flavors. Ideal for dessert or a special treat, these bars are baked to golden perfection and chilled for the best texture.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 50 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Topping

• ½ cup whole pecans
• Flaky sea salt

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal of the bars later.
2. Make the crust: Combine the flour, granulated sugar, and cold cubed butter in a bowl. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan. Bake for 12 to 14 minutes until lightly golden. Remove from oven and let cool slightly.
3. Prepare the filling: In a medium bowl, whisk together the brown sugar, eggs, maple syrup, vanilla bean paste, and salt until smooth and combined. Stir in the melted butter. Fold in the chopped pecans and dark chocolate chips evenly throughout the mixture.
4. Assemble and bake: Pour the filling mixture over the slightly cooled crust in the pan. Arrange the whole pecans evenly on top. Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set but still slightly soft in the center.
5. Cool and chill: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, refrigerate the bars for at least 2 hours to allow them to firm up for easier slicing.
6. Serve: After chilling, lift the bars out of the pan using the parchment edges. Slice into 9 squares and sprinkle with flaky sea salt just before serving to enhance the flavor contrast.

Notes

• For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free 1:1 baking blend.
• Chilling the bars is crucial for clean slices and enhanced flavor.
• Use dark chocolate chips with at least 60% cocoa for a rich chocolate taste.
• Flaky sea salt adds texture and balances the sweetness, but can be omitted if preferred.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: salted chocolate pecan bars, chocolate pecan dessert, pecan bars, chocolate bars, baked dessert, nut dessert, holiday dessert