Chocolate Pecan Pie Bars

My chocolate pecan pie bars are chewy and gooey, with bites of crunchy pecans and plenty of melted chocolate on top. They’re gluten-free and made with NO corn syrup!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

For the shortbread

1 cup coconut flour
1/4 cup maple syrup
1/3 cup coconut oil can substitute it for butter

For the chocolate pecan topping

5 tablespoon maple syrup
1/2 cup coconut oil
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecans
1/2 cup chocolate chips divided

Instructions

Line an 8 x 8-inch pan with parchment paper and set aside. Preheat the oven to 180C/350F.
In a mixing bowl, combine your coconut flour, syrup and coconut oil (or butter) and mix well, until a soft, crumbly texture remains. Transfer to the lined pan and press into it. Bake for 15 minutes, or until golden on top.
While the shortbread is cooking, prepare your pecan caramel topping. Add all the ingredients, except for the pecans and chocolate, in a saucepan. Heat over medium heat, until it begins to bubble. Remove from the heat and add in your pecans and mix well.
Once the shortbread is cooked, top with the pecan mixture and spread out evenly. Bake for 5-10 minutes, or until it continues to bubble. Do not overbake, or it will be dry. Remove from the oven and let cool for 5 minutes, before adding half the chocolate chips on top. Let the chocolate pecan pie bars cool completely.
Once cool, melt the remaining chocolate and drizzle over the top. Refrigerate for at least an hour, before slicing into bars.

Notes

TO STORE: Let the bars cool to room temperature, transfer them to an airtight container, and store them in the fridge for 4-5 days.

TO FREEZE: Wrap the bars in aluminum foil, store them in a freezer-safe container, and freeze for 3 months.

Nutrition