Salted Chocolate Pecan Bars
Salted Chocolate Pecan Bars
Ingredients
For the Shortbread Crust
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Chocolate Pecan Filling
- 1 1/2 cups pecans, chopped
- 1 cup semi-sweet chocolate chips
- 1 sweetened condensed milk, 14-ounce can
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
For Finishing
- 1/2 teaspoon flaky sea salt, as needed
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, cream together the softened unsalted butter and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min
- 4
Press the shortbread dough evenly into the bottom of the prepared baking pan. Use your fingers or the back of a spoon to create a compact, flat crust. Bake for 15 minutes, or until lightly golden brown.
⏱️ 15 min•🌡️ 350
- 5
While the crust is baking, prepare the filling. In a medium bowl, combine the chopped pecans and semi-sweet chocolate chips.
⏱️ 5 min
- 6
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and light corn syrup until well combined.
⏱️ 2 min
- 7
Once the crust is lightly golden, remove it from the oven. Evenly sprinkle the pecan and chocolate chip mixture over the warm crust. Pour the sweetened condensed milk mixture over the pecans and chocolate chips, ensuring it covers everything.
⏱️ 3 min
- 8
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden brown around the edges. A slight jiggle in the center is okay.
⏱️ 25 min•🌡️ 350
- 9
Remove the bars from the oven and immediately sprinkle generously with flaky sea salt. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This can take several hours, or you can chill them in the refrigerator for faster cooling.
⏱️ 180 min
- 10
Once completely cooled and firm, cut the bars into 4 large squares (or smaller, if desired) and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Chocolate Pecan Bars
Ingredients
For the Shortbread Crust
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Chocolate Pecan Filling
- 1 1/2 cups pecans, chopped
- 1 cup semi-sweet chocolate chips
- 1 sweetened condensed milk, 14-ounce can
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
For Finishing
- 1/2 teaspoon flaky sea salt, as needed
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, cream together the softened unsalted butter and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min - 4
Press the shortbread dough evenly into the bottom of the prepared baking pan. Use your fingers or the back of a spoon to create a compact, flat crust. Bake for 15 minutes, or until lightly golden brown.
⏱️ 15 min•🌡️ 350 - 5
While the crust is baking, prepare the filling. In a medium bowl, combine the chopped pecans and semi-sweet chocolate chips.
⏱️ 5 min - 6
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and light corn syrup until well combined.
⏱️ 2 min - 7
Once the crust is lightly golden, remove it from the oven. Evenly sprinkle the pecan and chocolate chip mixture over the warm crust. Pour the sweetened condensed milk mixture over the pecans and chocolate chips, ensuring it covers everything.
⏱️ 3 min - 8
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden brown around the edges. A slight jiggle in the center is okay.
⏱️ 25 min•🌡️ 350 - 9
Remove the bars from the oven and immediately sprinkle generously with flaky sea salt. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This can take several hours, or you can chill them in the refrigerator for faster cooling.
⏱️ 180 min - 10
Once completely cooled and firm, cut the bars into 4 large squares (or smaller, if desired) and serve.
⏱️ 5 min