This delicious pecan pie bar recipe swaps traditional corn syrup for date syrup, making it a unique and flavorful treat. But that’s not the only swap. 👀
A Twist on Classic Pecan Pie Bars
Pecan pie bars are a beloved dessert that often graces our holiday tables, but have you ever tried them with a chocolate crust and a twist on the filling?
Let’s start with that chocolate crust. It adds a rich, slightly sweet element that perfectly complements the crunchy pecans. This crust elevates the bars from familiar to something extraordinary—who can resist chocolate? It’s a match made in dessert heaven #amiright?
Now, about the filling: using date syrup instead of corn syrup is a game changer. Date syrup has a deep, caramel-like flavor that adds complexity and sweetness without being overly cloying. It’s an excellent choice for those seeking a more natural sweetener. The toasted pecans bring that classic crunch and nutty flavor, creating a delightful contrast to the smooth filling.
Pecan Pie Bar Recipe FTW!
When it comes to serving, this pecan pie bar recipe is perfect for gatherings. Imagine cutting into them, revealing that gorgeous chocolate crust, and watching everyone’s eyes light up. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy.
These chocolate pecan pie bars aren’t just for the holidays; they’re perfect when you want a satisfying dessert. Simple yet impressive, give this pecan pie bar recipe a whirl, and enjoy every delicious bite! And if you’re looking for more date-forward recipes, check out my Date Squares.
Twisted Pecan Pie Bars
Equipment
- Saucepan, 9x9" baking pan, rubber spatula, whisk
Ingredients
Crust
- 1 cup All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter cold/cut into small cubes
- 6 Tbsp Heavy Cream
- 1 Large Egg
- Splash of Milk
Filling
- 1 cup Light Brown Sugar packed
- 1/2 cup Unsalted Butter
- 1/2 cup Date Syrup
- 4 Large Eggs beaten
- 1 Tsp Vanilla Extract
- 1/2 Tsp Salt
- 2 cups Pecan Halves
Instructions
Crust:
- Preheat oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, and sugar.
- Add the butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the mixture until it looks pebbly.
- Stir the cream into the mixture with a rubber spatula. It should hold together when pressed between your fingers.
- Press the mixture evenly into the bottom of the pan.
- Bake the crust for 15 minutes. While it is baking, whisk together the egg and milk for the egg wash. When the crust finishes baking, apply the egg wash and bake 5 additional minutes.
Filling and Baking
- In a saucepan, combine the date syrup, brown sugar, and butter for the pecan filling. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
- In a separate bowl, whisk the beaten eggs, vanilla extract, and salt. Whisk some of the hot mixture into the egg mixture to temper the eggs, and then slowly pour this mixture back into the saucepan while simultaneously whisking.
- Stir the pecan halves into the combined mixture until evenly distributed. Cook for 2 additional minutes.
- Pour the pecan filling over the chocolate crust.
- Bake until the pecan filling is set and slightly firm to the touch, about 20-25 minutes.
- Remove from the oven and allow to cool completely in the pan. Refrigerate for 2 hours before cutting into bars and serving.
