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A closeup of pecan pie bars freshly made and still in the pan unsliced.

Twisted Pecan Pie Bars

David
These chocolate pecan pie bars replace corn syrup with date syrup, giving them a rich, caramel-like flavor that really boosts the nutty filling. Plus, that chocolate crust adds a fun twist to a classic dessert, making them perfect for any occasion!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American
Servings 16
Calories 344 kcal

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.

Notes

Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.

Nutrition

Serving: 1BarCalories: 344kcalCarbohydrates: 29gProtein: 4gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 88mgSodium: 100mgPotassium: 161mgFiber: 2gSugar: 20gVitamin A: 520IUVitamin C: 0.2mgCalcium: 41mgIron: 1mg
Keyword Bars, Chocolate, Cocoa, Date Syrup, Dessert Bars, Pecan Pie, Pecans
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