Brown Sugar Maple Chocolate Pecan Pie Bars.
If there was ever a nutty bar that screamed fall, it’s these ooey-gooey Brown Sugar Maple Chocolate Pecan Pie Bars. Made with brown sugar and sweet maple syrup, this sugar cookie base is soft, buttery, and has just the right amount of sweet maple flavor. But then, there’s the pecan pie topping. The topping is made sweet with maple syrup and a little brown sugar, plus eggs to keep everything extra gooey. There’s also a generous amount of nutty pecans, and of course, plenty of chocolate chips too. There’s really nothing not to love about these brown sugar maple pecan pie bars. Perfect for the weekend or even the upcoming Thanksgiving dinner. Or really…whenever you’re in need of a deliciously sweet and nutty chocolate pecan bar.
Not sure there’s a better way to welcome in the weekend than with these bars. These remind me so much of Thanksgiving, they’ve got me so excited. I’m not jumping ahead by any means, just excited for all that’s to come in the next couple of months.
The world has had a tough year, everyone can agree on that. But in my eyes, at least the holidays will end the year on a bright and happy note, you know? That means that this year I’m trying to make them even more special. I’ve already begun my planning, prep, and recipes…so excited!
Or at least I’m attempting to plan and prep. My organization skills these days are very poor, but I’m trying!
In all honesty, this recipe was pretty unplanned and happened at the last minute. And as often happens with last-minute recipes, it’s already one of my favorites. These sweet, nutty, chocolate bars combine two of my favorite desserts. They’re easy. And they’re delicious!
The Inspiration.
As I said above, these were unplanned. I was working on another recipe, one that I hope to share soon, but it just was not turning out how I had envisioned it in my head. As I was testing one recipe, I had this recipe brewing in my head.
I thought back to these glazed brown sugar maple cookies from a few weeks ago. Remembering just how much we all loved them, I thought…I’d love to use the recipe again in some way.
And then, I thought about Thanksgiving, and pie, and all the pies my family truly enjoys. Everyone’s favorite is my mom’s chocolate chip cookie pie. But for my mom, dad, and me, it’s a tie between chocolate chip cookie pie and pecan pie.
We love them both dearly.
So I began to think of marrying the two and suddenly I had a whole new recipe to test. I pretty much stopped what I was doing and started working on these. It was a good decision.
These bars are pretty easy, here are the steps.
Start with the base cookie layer. Instead of just a plain pie crust, I wanted to use a crust that actually enhanced the pecan pie filling. Enter the maple brown sugar cookie crust. Once baked, it’s soft, buttery, and hinted with just the right amount of maple.
And they’re simple. I’m talking really simple. Just beat the butter with sugar, add maple syrup, add an egg, add in the dry ingredients, press the dough into the pan, and bake. There is absolutely nothing fancy here and you don’t have to roll out any pie dough. Easy. Easy.
It’s important to pre-bake the crust before adding the pecan pie layer. So while the cookie crust bakes, make the filling.
And the filling is easy too. Mix everything together, add plenty of pecans and chocolate chips, then pour it over the pre-baked cookie crust. That’s it, simple as can be and turns out the gooiest, sweetest bars.
The key is all in the use of maple syrup. It keeps the bars sweet (with autumn flavor) and really gooey too. The chocolate chips end up melting into the maple syrup. The outcome is soft on the bottom, gooey on top…and so DELICIOUS!
Once the bars are out of the oven, let them cool a bit, then just slice and serve. Or if you’re like me…and have no patience at all, wait just a little bit, then cut while warm. They’re going to be a little messier, but that warm and gooey chocolate is so worth it.
I really shouldn’t recommend cutting the bars warm because it’s not the right thing to do…but I’m recommending it anyway. I’m also going to put it out there that a little flaky sea salt on top is not a bad idea either.
Buttery, sweet, hinted with brown sugar and maple, heavy on the pecans and chocolate. And extra gooey.
Pretty close to perfect. Also…if you bake these up this weekend, your house is going to smell a little bit like Thanksgiving. Yep, just a little teaser to get you excited for what’s to come.
Looking for other autumn pecan recipes? Here are a few ideas:
Slice n’ Bake Salted Chocolate Butter Pecan Cookies
Extra Sticky Maple Pecan Sticky Buns
Pecan Pie Cookies with Butter Pecan Frosting
Browned Butter Pecan Chocolate Chip Cookies
Butter Pecan Frosted Fudge Brownies
Lastly, if you make this Brown Sugar Maple Chocolate Pecan Pie Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brown Sugar Maple Chocolate Pecan Pie Bars
If there was ever a nutty bar that screamed fall, it's these!
Ingredients
- 1 sticks (1/2 cup) salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Pecan Filling
- 4 tablespoons salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup real maple syrup
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 1 tablespoon bourbon (optional)
- 2 cups roughly chopped pecans
- 1 - 1 1/2 cups semi-sweet chocolate chips
Instructions
-
1. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper.
2 In a large mixing bowl, cream together the butter and brown sugar. Add the maple syrup and vanilla, beat until light and fluffy. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet, add 2-4 tablespoons additional flour. Spread the dough out into the prepared dish. Bake for 10-12 minutes, until lightly golden on top.
3. Meanwhile, make the pecan filling. In a mixing bowl, cream together the butter and brown sugar. Add the maple syrup, vanilla, and bourbon (if using) beat until combined. Add the eggs, one at a time, and mix until combined. Stir in the pecans and chocolate chips.
4. Gently pour the pecan filling over the cookie crust, spreading the filling in an even layer. It will be thin. Return to the oven and bake another 20-25 minutes, until the bars are golden brown and just set in the center. They should wiggle a bit. Let cool, then cut into bars and enjoy!
Recipe Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these bars keep well for up to 1 week at room temperature or in the fridge.
Our Favorite Recipes
Smoky Harvest Apple Cider Margarita.
Oh wow, these look amazing and thank you so much for this recipe. I have saved this one in my recipe box and will make this in the near future 🙂
Love that! I am really glad this turned out so well for you, Colleen! Thank you! xTieghan
Good Morning.
Looks yummy.
But i cannot have any (brown) chocolate. I do substitute White Often
I know it would change this greatly….but any other suggestions?
thank you so much.
Hey Mort,
Are you referring to the chocolate chips? You could certainly use white chocolate chips here in place of the regular chocolate chips! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow this looks incredible! Going to have to make a batch this weekend!
Yes you should! I hope these turn out amazing for you, Sasha! xTieghan
Hi this looks and sounds beautiful! Wondering whether I could double the filling amount, keeping the amount of pecans (and choc) the same, so I get a gooey-er result? Thanks in advance !
Hey Carmen,
Yes that would work, just make sure your pan can hold all of the filling! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh my, I know my husband would LOVE these. I need to check and see if I have the chocolate chips.
Thanks for all your hard work!
Thank you Charlotte! I hope you both love these!! xTieghan
I made your chocolate peanut butter (pumpkin patch) cake last weekend hoping I would go into labor. I’m still working on the cake (even told my kids they could have some for breakfast the morning after brother comes), but looks like I’ll be making these next!
I am so happy you tried that cake and loved it!! I hope you love these just as much! Also, congrats on your pregnancy! I hope everything goes amazing for you! xTieghan
I am so looking forward to making the brown sugar maple chocolate chip pecan pie bars…they look delicious! I have been a fan and follower of HBH for many years now and have enjoyed making so many of your delicious recipes.
I was so sad to discover that my entire ‘SAVED RECIPES BOX’ suddenly disappeared this week…I had hand chosen and cultivated years of baking and cooking recipes of yours…my HBH ‘recipe box’ has been my go-to every night…from your maple glazed salmon with roasted pears and Brussels sprouts, to your chocolate chip s’mores skillet cookie…
Is there anyway someone at HBH can please talk me through somehow retrieving my entire recipe box? I can’t even imagine having to go back through eight years of every day recipes to find my favorites again… I’m really hoping someone can take the time to help me… Thank you so much for your time
💕
Hi Shoshana! I am so sorry about that. I will try to get this fixed right away. Do you mind sending me an email? ([email protected]) It will be easier to keep in contact that way! I hope you continue to enjoy my recipes! xTieghan
Great recipe! Planning on using it for Thanksgiving, since we’ll be having a small one this year. One of our favorites has been chocolate pecan pie.
Love that! Thank you so much Joyce! xTieghan
I made these today! The topping was delicious, but the bottom was a bit dry / not super flavorful. I would try increasing the pecan topping and decrease the bottom next time. 🙂
Thank you Meredith! xTieghan
My dinner guests are getting this for dessert tomorrow night! Can’t wait to try it out! Looks delicious 😋
Thank you so much Rose! xTieghan
These look incredible! I think I am going to make them for my birthday. If I like thicker bars, can I bake them in a nine inch pan or will they be a little too thick?
Hey Abigail,
That would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Were the giveaway winners announced? 🤞🤞🤞🤞🤞🤞
Hey Aylah,
Yes, the giveaway winners were messaged on IG on Friday. Thanks so much for entering! xTieghan
Hi there. Can I substitute almond flour for the regular flour? Thanks
Hey Valerie,
I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow these look incredible and I’m definitely gonna give them a try!!!! We have a nut allergy in our house. Do you think they’d be ok without the pecans? Or can anyone think of any good substitutes for the pecans that aren’t nuts, but could still give that delicious crunch?
Hey Erica,
I suppose I would you additional chocolate chips. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello Tieghan,
they look out delicious! Could you give also the metric scale of the ingredients?
Thank xou!
Hi Hannah,
I am so sorry I don’t have the metric measurements. Have you tried using an online calculator?
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These look amazing. I know this is a silly question but is there anything non nut that can used as a substitute. Like maybe oats? My daughter would love theses but she is allergic to nuts.
Thanks ❤️
Hey Deanna,
I guess I would try adding more chocolate chips. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The directions for cooling the bars quickly says to put them in the freezer for a few minutes before glazing. Where is the recipe part for glazing? Thank you!!!!
Hey Susie,
Sorry for the confusion, the recipe has been adjusted! I hope you love the recipe, please let me know if you have any other questions! xTieghan
It smells and looks so delicious but unfortunately the bottom is dry.
The topping is too thin to balance it out.
Hi Kathi! I am really sorry to hear that. Is there anything I can help with? xTieghan
I made these today and after the 2nd square my husband said tell you they were top notch. He said they were a bit rich. Well, what can you expect? Haha! Mine does not seem to have as much gooey looking filling as yours. I wonder if it soaked into the cookie crust too much. I tried to do just what the recipe said. My kitchen smells real good.
I will not be eating any since I am on Weight Watchers. I know they would be high in points. Char
Hi Charlotte! I am really happy this recipe turned out so well for you and your husband! Thank you for trying it! xTieghan
These are in the oven as I type this! They looked so good I had to make them immediately and happened to have all the required ingredients. One snag I ran into was that my batter split after putting in the maple syrup because the syrup was cold and the butter was room temp. It came back together for the base with the addition of the flour, but that wouldn’t work for the filling. I made a Bain Marie and whisked the filling like crazy until it finally came together after about 5 minutes, then added the chocolate and pecans. Definitely recommend warming the syrup if it is stored in the refrigerator.
Hi Kelsey! I am really glad this recipe turned out so well for you! Thank you so much for trying this! xTieghan
If I were to halve the recipe, could I bake it in an 8×8 pan? Thanks!
Hey Ellie,
Yes that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are outrageous. The cookie portion was so fluffy and worked perfectly with the pecan pie topping.
Thank you Jourdan! I am really glad you enjoyed this! xTieghan
Is the crust supposed to be more cake or pie crust like? Mine came out cakey and I was thinking it would be pie crust like. It was wetter than expected but I didn’t want to add too much more flour than suggested, but maybe that is necessary. I also had to increase both baking times by about 5-8 minutes each.
Hey Katie,
Thanks so much for giving the recipe a try! The bottom Laye is similar to a cookie crust. Did you happen to adjust the recipe at all? Let me know how I can help! xTieghan
These look amazing, but the first layer was very wet and extremely difficult to spread into the pan. I added the additional flour as suggested but I suspect that is what made the “cookie” layer very dry. Your instructions indicate that the dough will come together into a ball…..it was far too wet to form a ball even with the additional 4 Tablespoons of flour. The pecan topping is delicious, but the recipe needs some type of correction.
Hi Cheryl! I am sorry these did not turn out well for you. Is there anything that could have gotten changed while making this recipe? I would love to help! xTieghan
This was delicioussss. Random modifications: I ended up running out of maple syrup so used a weird combo of honey and molasses in the cookie base and it was awesome. Also didn’t have pecans so used walnuts, walnuts instead, which worked well.
Question: would these bars freeze/defrost well?
Hey Erin,
Thanks so much for giving the recipe a try, I am so glad you were able to use what you had on hand! Yes, you could definitely freeze these. Please let me know if you have any other questions! xTieghan
Made these last night and oh boy! YUM!! I cut them super small because they’re so rich that a little goes a long way. I also had to add about 8-10 minutes into both cooking times, but I find this to be true for most of your baking recipes. I chalk this up to altitude? I just anticipate it now. These are bomb! Definitely would be great post-Thanksgiving meal.
Hey Michelle,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Yes that would be correct:) Please let me know if you have any other questions! xTieghan
Disappointing. This recipe is similar to another recipe that is really delicious. Something called Lethal Layers. I would recommend you try it. First disappointment from HBH.
Usually, spectacular.
Hi Anne! I am really sorry that these bars did not turn out well for you. Is there anything that could have gone wrong while making these? I would love to help! xTieghan
They all look very very yummy!!!!!!!!!!!!
Thank you so much Patricia! I am really glad you like these! xTieghan
I made these yesterday and they are just fantastic🎉🎉. My new Fall favorite and so easy to make. Thank you for your inspiration. I follow you and have tried a few of your recipes. Truly a blessing.I
Autumn greetings from the other side of the ocean
I am so happy to hear that, Christina! Thank you so much for trying these recipes! xTieghan
Do yourself a favor and make these bars!!! Not only are they delicious, but your house will smell like heaven!! Xoxo
Thank you Samantha! So happy these turned out so well for you! xTieghan
The bottom layer seemed super wet and sticky..I never got a dough ball so I threw it out because it was sticking so bad to the parchment paper. I added the additonal flour, but worried it would be too dry. Any suggestions?
Hey Haley,
So sorry you had issues with the dough, did you adjust the recipe at all? I would just use a little extra flour as directed and then bake. Please let me know if you have any other questions! xTieghan
I made these and was just told by a serious sweet lover that it was by far the best bar cookie they have ever eaten. Thank you for an easy to follow, delicious recipe.
Thank you so much Deanna! I am really glad this recipe turned out so well for you! xTieghan
These remind me of a Betty Crocker magic bar recipe I made often as a child. Recipe oven temp and times as written are way off, but I read in another comment that you are at altitude, which explains the discrepancy. The bottom layer was sticky and difficult to spread on the parchment, I recommend giving it a quick spritz with cooking spray and using a small offset knife to ensure it’s even rather than using more flour. Baked mine for 25 minutes and it was still gooey. Next time I will cool the bottom later a bit longer before adding the topping. Like another user, the filling split immediately upon adding the syrup + vanilla + bourbon mixture and it took awhile to fix (my syrup was room temp). Next time I’ll reduce egg in filling to one to offset additional moisture from bourbon and increase heat for the second bake to get better browning. The flaky salt on top was a necessity!
Hi Anna! I am sorry these did not turn out as expected for you! Please let me know if there is anything I can help with, otherwise, I hope these turn out better next time! xTieghan
Hi! These look amazing. What is the difference between the two maples syrups? I clicked on the links and the ingredients are the same in each? Just wondering why two different ones?
Hey Jenny,
Sorry for the confusion, either one is good to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were ok. The cookie layer dough was very sticky and never came in to a ball. After baking, it was more cake-like than cookie-like. The topping was decent, so they were overall fine. I would not make again, though.
Hi Bree! I am sorry these did not turn out as well as expected! If there is anything I can help with, please let me know! xTieghan
I’ve seen a few comments about the crust being very sticky. Has there been any resolution? I experienced the same thing and added much more flour which results in a cake like consistency of the crust. Any suggestions would be helpful!
Hey Janace,
So sorry for the confusion, but I originally had the wrong amount of maple syrup listed in the recipe. It has now been fixed so you should be good to follow the recipe as is! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Agree with stickiness and wet crust, I couldn’t even spread it. I put the correct ingredients in, even double checked. I see in the ingredients it’s “1 sticks (1/2 cup)” which would lend me to think it might have meant 2?
Hey Renee,
When did you try the recipe? I originally had the incorrect amount of maple syrup which would lead to a sticky dough. It has now been corrected and the recipe is good to go. I apologize for the inconvenience! xTieghan
These cookie bars are so good and so easy to make. They are of course so yummy while warm, but they are also hold up really well for a few days (not that they last very long!). I made them last weekend and will be making them again tomorrow. These will most likely replace pecan pie at Thanksgiving this year! Yet another fantastic recipe!
Hi Patrice! I am so happy these bars turned out so amazing for you! Thank you for trying this one! xTieghan
I also ran into the same issues as other bakers – really sticky bottom “cookie” layer and the splitting of my topping when I added the maple syrup. I endes up adding 6 extra tablespoons of flour, and didn’t want to add anymore. I was able press them into the pan. As far as the maple syrup, I took mine out of the fridge when I got the eggs and butter out, anticipating that cold syrup would cause a problem. It still split though. I used it anyway but it wasn’t quite right.
Hi Laurel! I am sorry about that.. Was there any changes while making this? I will look into the recipe again! xTieghan
Hi! Do you think you could sub light brown sugar instead of the dark brown sugar?
Hey Sarah,
Yes that would be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe looks very similar to the Kentucky Derby Pie Chocolate Chip Cookie Bars. If you were choosing between those two to make only one, which would you choose? Or is there another bar cookie with chocolate that is your favorite?
Hey Sue,
I am currently loving this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I had the same issue as another commenter… my topi g mixture curdled and separated after I added the maple syrup to the creamed sugar/butter. Everything had been sitting at room temp for a couple hours, so I’m not sure what I did wrong there. Would love a suggestion for next time because your picture looks delicious!
Hey Brittany,
So sorry you had issues with the top layer. Did you adjust the recipe at all? Adjust the cooking method? A mixer should really beat this altogether nicely. Let me know if this helps for next time! xTieghan
Can’t wait to make this! Should I use roasted and salted pecans? Or raw? Thanks!
Hey Lauren,
I like to use raw pecans for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
when you make the bottom, it’s SUPER tacky and difficult to spread out. we ended up adding 10min baking time bc it was getting golden in 10-12min. in the end, we also added another 20min to the baking time for the topper bc we weren’t sure if it was really cooked through or not—the bottom tasted too soft, almost raw. we didn’t know if the bottom was undercooked or just soaked with the juice from the topper. after the extra baking time, we decided to let it cool overnight and try again in the morning, and it was just fine. it’s definitely a cookie texture (not pie crust) on bottom, and gooey, sweet, and nutty on top. VERY RICH. will definitely share with family and friends, with a glass a milk!
Hi Emily! I am really glad this recipe turned out well for you! Please let me know if there is anything that I can help with! Thank you for trying it! xTieghan
The bars are sweet, a bit crunchy, salty and very ooey gooey with chocolate. Definitely recommend making if you’re pumpkin-ed out this season! Heat up on the microwave and add flakey salt on top for pure perfection.
Hi Nikki! I am so happy you loved these bars! Thank you so much for trying them! xTieghan
The taste is really great- thank you! I however had similar issues as many of the others- the dough was quite sticky (using the 1/4 c maple syrup) and even with the addition of 4 tbsp flour- it was no where near a ball and was not easy to spread. I ended up baking first for another few min just to make sure it set. Then let it cool for 15 min to make sure it wasn’t undercooked before I added the topping and put it back in the oven. It’s a tiny bit dry and definitely more cake like texture – however still really tasty!
I am really glad you enjoyed these bars! Thank you so much for trying them! xTieghan
I ended up adding 3 tbsp of extra flour to form the “ball” of dough, but it was still a bit hard to spread since it was so sticky. Next time, when I pour the pecan pie filling over the crust, I’m going to try avoiding pouring it near the end she’s, because it leaked over the sides and made all the perimeter pieces goopy underneath. All the middle pieces were fine and had a nice, crunchy bottom, but all the edge pieces were wet and slimy. My mom said the taste was amazing though!
I am really glad this turned out well for you, Beth! I am sorry you had some trouble.. I would love to help if you have any questions! xTieghan
I made these last week and the lasted only 3 days in my house! Do you think I could keep all the measurements the same and make this in pie form? Wanting to do this for Thanksgiving – thanks!
Hey Kerrie,
I am so glad you enjoyed this recipe! If you wanted to do pie form I would just follow this recipe: https://dev.halfbakedharvest.com/salted-bourbon-pecan-pumpkin-pie/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, would like to make these, but I am the only one in my family who will eat them. Can I freeze them?
Hey Elysse,
Yes that is fine to do:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello, one question, is it 1 cup plus 1/2 half of chocolate chips? Or 2 cups and one half?
Hey Beatriz,
You will want to use 1 cup or if you like them extra chocolatey you can use 1 1/2 cups. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thr first thing my husband said after he tasted these were, ‘never make these again!’ They are sooooooooo addictive, delicious and not too sweet. Simple to make. Thank you for the recipe😋
I am so happy you loved these, Ashley!! Thank you so much! xTieghan
Could you freeze these bars? I’ve made them several times to much success (and they don’t last long at my house) but was thinking I might make ahead and freeze for Thanksgiving. What are your thoughts?
Hey Rachel,
I think that would be fine to do! Thanks so much for trying the recipe:) xTieghan
Hi Tieghan!
This is my first time commenting but I’ve been following your blog for a while and made quite a few of your recipes. My personal faves are the Healthier crockpot butter chicken and these bars!
I made them as bars and they were perfect, but I’m wondering what suggestions you might have for how to make them transportable and easy to share while being Covid-friendly? As in, would it be possible to make these as cupcakes? Or some other single-serving format? Thanks in advance!
Hey Jessica,
Thanks so much for following along and making the recipes! Personally I think these are great to use for single serving if you slice and wrap individually. Here are some other ideas:
https://dev.halfbakedharvest.com/chocolate-bourbon-pecan-pie-cupcakes-butter-pecan-frosting/
https://dev.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/
https://dev.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were not great, especially given the cost of the ingredients (pecans and real maple syrup). The problem is that the cake-like bottom, which in typical recipes like this is made of shortbread, did not provide any crunch or taste. Rather it was sort of like a soft cardboard. I would suggest a more shortbread type bottom for more contrast and taste. Oh well.
Hi Fiona! I am sorry these did not turn out well for you. Is there anything I can help with? xTieghan
I followed the recipe exactly and came out perfect. I usually reduce the amount of sugar in most recipes but I used what was recommended. Everyone in my family agreed it had the right amount of sweetness.
Thank you Alexandra!! xTieghan
HI! Making these for thanksgiving- can I prepare the base ahead and store the dough in the fridge until I am ready to bake?
Hey Brittany,
Yes, that will be fine to do. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Do you recommend pre-toasting the pecans at all or better to use raw ones?
Hey Jessica,
Either one is fine to use. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi! Just made these for a lovely thanksgiving and can attest – it smells wonderful! Once I cut them open, I noticed the maple syrup had sunk to the bottom of the pie crust part. Is that normal? Want to make sure I am not using old/bad syrup 🙂 Thank you!! Love all your recipes
Hey Mary,
Yes that us normal. Thanks so much for trying the recipe! xTieghan
Hi Tieghan, do you think I can bake this without parchment paper? I don’t have have any, and I’m not sure if I need it. What is the parchment paper used for?
Hey Mariam,
Yes you can do this without parchment paper, just be sure your pan is well greased. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
We had the same issues that everyone else has mentioned below (literally all of them). The bars didn’t turn out as we’d hoped. I would echo the sentiment that with the cost of these ingredients being what it is, I wouldn’t make these again. At least not until the recipe has been tweaked in order to successfully achieve proper results. I would imagine others below are not all brand new to baking (I certainly am not), so must assume the recipe itself is flawed and this is not a case of baker’s error!
Hi Cassidy! I am really sorry you had trouble with these… What problems did you have? I would love to help! xTieghan
So yummy!
Thank you! xTieghan
Made these tonight and they are delicious but not at all what I expected. I’d call these chocolate chip pecan cookie bars. They don’t taste like pecan pie at ALL, much more of a soft yummy cookie bar with a pecan accent. The name is misleading because you expect more of a pecan pie taste. They also came out with a much thicker cookie base then what your photos look like. Not complaining too much though because like I said they taste great but definitely not the substitute for pecan pie I thought I was making!!
Hi Jessica! I am really glad you enjoyed these bars! Is there anything I can help with? xTieghan
How do you make it more gooey and not so much like bars but more of a crumple? Sorry not good at baking
Hey Bina,
I would follow this recipe as is, it is not meant to be a crumble, but bars:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
These were good but turned out nothing like expected or described. The pecan filling was fine, but the bottom layer was cakey, definitely not a “bar”. Followed the recipe exactly, so not sure what went wrong but it does seem like I am having similar issues as most others in the comments.
Hi Madison! I am sorry about that. If there is anything I can help with, please let me know! I will look into this on my end! xTieghan
These came out way more like a pecan/chocolate cake and after reading tons of reviews I think I know why…in the instructions you say the dough should form a ball and if it doesn’t, add flour. All the extra flour trying to form a ball makes the bottom into more of a cake and it’s also REALLY hard to spread in the bottom. I feel like if I’d just have made it according to the recipe and poured it in the pan it would have been easier and come out more like a cookie crust instead of a bland cake. As written, this recipe is a mediocre use of a LOT of ingredients. Disappointing. I may try it again some time without all the extra flour, though.
Hi McKay! I hope you love this with out the extra flour. I am sorry they did not work out! Please let me know if there is anything I can help with! xTieghan
Oh my gosh. These were so amazing. The perfect holiday dessert. I knew these were going to be good but I really can’t even describe in words how good they were. These were a huge hit among my family for Thanksgiving.
I am really glad this recipe turned out so well for you, Samantha! Thank you! xTieghan
I made these for Thanksgiving so that we didn’t have to choose between a chocolate chess pie & a pecan pie for this year’s smaller gathering. I made them with my Dad in mind, thinking I’d like a bite or two, but turns out I liked them just as much as him! Like most others, I did have to tweak the recipe a bit to make it work.
(1) I needed to add about 6 extra tablespoons of flour to the base. It was still very, very sticky, but I was worried about it drying out with more. And I’m glad I stopped because the texture ended up being PERFECT and was probably my favorite part of the bar (note #3 below was big for crust texture too).
(2) I sprayed my parchment with oil & took my time spreading the batter over the whole pan. It was a struggle, but doing a few plops all over the dish then connecting them eventually worked.
(3) I poked a few holes in the crust (after it was baked) to allow some of the topping goodness to ooze into the crust. I definitely think that helped the texture/moisture of the crust.
(4) I needed to bake the topping 10 mins longer because the chocolate chips weren’t melting, & even after 10 mins they weren’t entirely but I was concerned about overcooking the entire bars. So I removed from the oven & covered with foil to let the trapped heat do the melting. Not perfect, but worked well enough.
They are best served warm (popped in the microwave if need be) topped with a dollop of whipped cream!
Hi meg! I am glad this recipe worked for you with some tweaks! Thank you so much for trying these bars! I am glad you enjoyed! xTieghan
Really great flavor but I think I’d use a chocolate bars instead of chips next time. The chips held their shape too much and looks a bit more like granola than pecan pie.
Thank you so much Paul! xTieghan
Hey! I’m so excited to make these for Christmas! Quick question – do you think these could be made without chocolate? Would it effect the recipe at all i.e. binding effect, cook time, etc. Any advice would be greatly appreciated! Thanks in advance, can’t wait to try these!
Hey Alex,
You could skip the chocolate and do some extra pecans! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi! I’ve made these twice and the flavor is amazing! But I can’t seem to get a solid crust. I added the additional four tablespoons of flour each time and baked it a little longer the second time I made them, but each time the crust was just a bit soggy. Which makes it a bit harder to eat in one bar-like piece. I’m not sure if it’s a crust problem or a filling problem. Any suggestions?
Hi Olivia, so sorry for any trouble! Try pre baling the crust long to help it firm up more. I would try 15- 20 minutes. I think this will help you a lot!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan 🎄
Looks delicious! Could you make the filling in advance and store it in the fridge for several days?
Hey Molly,
Yes, that would work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
So tasty! My partner and I cannot stop eating them. I had the issue that another commenter had about the batter splitting when due to cold maple syrup. Luckily I caught it and warmed my maple syrup before making the topping! I would agree with some of the reviews that this recipe would benefit from more of a shortbread style “crust”. Mine came out rather cakey (more like a blondie than a cookie), and (because of the liquidy topping) soggy. I would make the topping again, but would probably choose a different base.
Hey Lucy,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Just made this earlier today, and they turned out great! Deliciously decadent!
Hey Jenny,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Can’t wait to make these and share with family! Do you think these bars would work if I were to substitute maple syrup with light corn syrup?
Hey Sarah,
Yes, that would work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I think I overlooked so they came out more of a pecan chocolate blondie type thing but it was amazing! I gave some to my boyfriend and his roommates and they said it was one of the best desserts they’ve had in awhile! Thank you!
Hey Ali,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I made these on Thursday and cannot stop eating them. Such a perfect blend of flavors and textures. I was actually worried I’d underbaked the base once the whole thing was done and cooled because it was sort of gooey, but it actually set up more after another couple of hours and was perfect. I used Bob’s Red Mill GF flour for the base and baked for 10 min and it was just right. (I will say, I cannot agree with you about Cup 4 Cup: to me it’s the worse gf flour blend. Everything comes out with a weird spongy texture. I use Bob’s or King Arthur’s Flour brands of gf flour. But that’s the only argument I have from all the recipes I’ve now made of yours!) For eating the next day I recommend microwaving for about 15 seconds: the top will get perfectly gooey again without falling apart. Also, I live in CO as well and it’s wonderful to find a site where everything was made at high altitude. I already have to make adjustments to recipes because I eat low FODMAP and it’s nice to not have to worry about adjusting for altitude on top of that.
Hey Jenn,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
The cookie layer came out fine, but barely cooked after 12 minutes so I cooked it for 15. The top layer split, all my ingredients are room temp. It looks curdled and pretty unappealing. I hope it tastes good.
Hey Samantha,
So sorry you did not enjoy the recipe, please let me know how I can help! xTieghan