+

Chunky Pecan Bars

Sign up to save this recipe to your profile Sign Up Now ›
16 bars Easy
Total: Active:
0 Ratings 

Ingredients (11)

  • 1-1/2 cups flour,all-purpose
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter

Filling

  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 tablespoons butter,melted
  • 1 teaspoon vanilla extract
  • 1-3/4 cups semisweet chocolate chunks
  • 1-1/2 cups coarsely chopped pecans
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Chunky Pecan Bars

These rich gooey bars, to me, taste just like chocolate pecan pie. Most people can’t eat just one of them.

Instructions

  1. 1In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. × 9-in. × 2-in. baking pan. Bake at 350 F. for 10-15 minutes or until golden brown.
  1. 1Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
  1. 1Check out other recipes at: www.havefunbaking.com
    And also at: www.lovetobakeandcook.blogspot.com
Load Comments

Recommended from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?
Explore

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...