Comida Kraft
Recipe Box

Chocolate-Pecan Pie Bars

Prep Time
40
min.
Total Time
1
hr.
45
min.
Servings

48 servings

You'd have to bake a lot of pies to please a crowd—but this recipe for over-the-top scrumptious Chocolate-Pecan Pie Bars makes 48 servings!

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What You Need

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Make It

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  • 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.

FROM OUR PARTNERS AT EGGLAND’S BEST®

How do you make this luscious dessert even better? Use Eggland’s Best® eggs! They come from hens that are fed a special all-natural diet, resulting in high-quality eggs that taste great!

Use Your Stove

Prepare and bake crust as directed. Cook corn syrup and chocolate in large saucepan on very low heat just until chocolate is melted, stirring constantly. Remove from heat. Continue as directed.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 48 servings

Nutritional Information

Serving Size 48 servings
AMOUNT PER SERVING
Calories 180
Total fat 10g
Saturated fat 4g
Cholesterol 25mg
Sodium 55mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These bars are delicious! These bars are delicious! My mom cut this recipe out of a Baker's Chocolate magazine ad YEARS ago. I had fond memories of them from my teen years so I asked her if she would make them for my birthday a couple years ago. She did, and I am happy to say they were just as good as I remembered them. Sooo yummy! Well, I borrowed the recipe from her and I somehow lost it before I had a chance to copy it and give it back. I thought this recipe was lost forever so I cannot tell you how delighted I am to find it on your website. Thank you!
Date published: 2007-08-08
Rated 5 out of 5 by from A reviewer says "too much chocolate"...? A reviewer says "too much chocolate"...????? Don't believe them! This dessert is sweet and chocolaty and heavenly!! With pecans thrown in for good measure! Read all of the reviews and melted the chocolate/syrup while the bars were cooling and cooked for about 30-minutes....and the results were simply delicious!! Besides being the first goody gone from the dessert buffet at a HarvestTea ~ the entire pan of these mouth watering delectable little bars did not even make it to the table. . . that's how good they are!!!
Date published: 2010-11-30
Rated 5 out of 5 by from SUPER SUPERB! SUPER SUPERB! EVERYONE @ WORK BEGGED FOR THE RECIPE & MY HUSBAND COULDN'T STOP EATING THEM & HE'S NOT A BIG SWEET EATER. MAKE SURE YOU GET THE TIMING RIGHT ---- LIKE IT SAYS, JUST BAKE UNTIL THE EDGES ARE FIRM-----THE MIDDLE WON'T BE, BUT IT SETS WELL, JUST LIKE REGULAR BROWNIES. ALSO,NEXT TIME, I WOULD LINE MY JELLYROLL PAN WITH FOIL, THEN YOU COULD LIFT THEM OUT & CUTTING WOULD BE EASIER.
Date published: 2006-10-20
Rated 5 out of 5 by from I made this recipe to take to a cookie exchange on the day of the exchange. I made this recipe to take to a cookie exchange on the day of the exchange. They were still warm when I cut and took them out of the pan. I put them in the same container as some cookies that had turned out a little crispy. By the time I got to the exchange, ten minutes away, the bars had cooled and also softened up the cookies. The following day I received rave reviews on both. I made them again the following week to take to a Birthday party. The guys were stuffing them in their pockets, supposedly to take home to wives that couldn't make the party. At least one made it home to a loved one because she called for the recipe. These were easy to make and turned out great. I left a couple on a plate in my kitchen for anyone who wanted one but everyone was afraid to take one. After a few days there I was going to toss them because I didn't think anyone else wanted any more. The family had a brawl fighting for the last few. They didn't want to take them from me until they knew I was through
Date published: 2005-12-14
Rated 5 out of 5 by from These bars are wonderful! These bars are wonderful! I left off the melted chocolate on top -- the bars are perfect without it. Very decadent but pretty easy to make. I did find I had to add more flour to the crust to make it less sticky (extra 2/3 c), but otherwise, they are totally awesome!
Date published: 2011-05-05
Rated 5 out of 5 by from This was excellent! This was excellent! Just for personal preference, I used half brown and half white sugar in the crust, but otherwise followed the recipe as directed. A 9x13 pan works fine and the foil lining suggestion made cutting and cleanup very easy.
Date published: 2012-12-30
Rated 5 out of 5 by from Great recipe. Great recipe. I did throw chocolate chips on top when I took it out of the oven, let them melt and spread around rather than drizzle the chocolate. Thanks, will be making again soon.
Date published: 2010-11-16
Rated 4 out of 5 by from when I made this recipe I added raisins for a bit of added sweetness and moisture. when I made this recipe I added raisins for a bit of added sweetness and moisture. It was a nice compliment to the pecans and the chocolate.
Date published: 2005-08-31
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