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Chocolate Pecan Pie Bars

These chocolate pecan pie bars combine a chocolate cake mix crust with a gooey pecan pie filling for an easy, crowd-pleasing dessert perfect for holidays and potlucks.

Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 1 hour 5 minutes
Servings 24
Author Kelsie

Ingredients

  • 15.25- ounce chocolate cake mix*
  • 5 large eggs divided
  • 1/3 cup vegetable oil
  • 1 cup dark corn syrup
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter melted
  • 1/2 teaspoon salt
  • 2 cups pecans coarsely chopped
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Generously spray a 13- by 9-inch baking dish with cooking spray and set aside.
  2. Combine cake mix, 1 of the eggs, and the vegetable oil in a large bowl; mix until it forms a cohesive, crumbly mixture (it will be pretty dry but should still come together).
  3. Press into an even layer in the bottom of the prepared baking dish. Bake 15 minutes, until fragrant and puffed up a bit.
  4. Remove from the oven and set on a wire rack while you work on the pecan layer. (The crust doesn’t need to cool completely before you add the filling but don’t add the filling while it’s still piping hot.)
  5. Combine the remaining eggs with the corn syrup, sugar, melted butter, and salt in a large bowl. Beat with an electric mixer until fully combined. Add the pecans and chocolate chips and stir to distribute evenly.
  6. Pour the mixture over the chocolate layer and bake an additional 40 to 45 minutes, until the filling is set and golden brown at the edges. Remove from the oven to cool completely before slicing and serving.
  7. Uneaten pecan pie bars can be stored, layered in wax paper in airtight containers, in the fridge for up to 4 days.
  8. To freeze: wrap bars tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Recipe Notes

  • *I used Duncan Hines Perfectly Moist Devil’s Food cake mix.
  • Really grease the pan well before making your bars; they’re very sticky.
  • Because they’re sticky you’ll want to use a really sharp knife to cut them.