Chocolate Pecan Pie Bars

🧂 Ingredients

• 3 cups all-purpose flour
• 8 oz cream cheese

  (1 package, cubed, softened at room temperature)
• 1 cup butter

  (cubed - plus 1 tablespoon butter for melting the chocolate drizle))
• 1 cup light corn syrup
• 2 cups semi-sweet chocolate chips

  (divided - 2, 1 cup portions and reserve a handful from the second 1 cup portion for the topping)
• 6 large eggs

  (beaten)
• 1 ⅓ cup light brown sugar

  (packed)
• ½ tablespoon vanilla extract
• 3 cups pecan halves

  (reserve a handful, or about ½ cup for the topping)

Instructions

• 1 In a food processor, combine the all-purpose flour, cream cheese, and butter.
  Pulse until a crumble comes together, then transfer to a sheet of plastic wrap.
  Pull the crumbs together and wrap with plastic wrap, keeping your pie crust
  layer about an inch in thickness. Refrigerate for an hour.
  
• 2 Preheat your oven to 350°F (175°C). Remove refrigerated pie crust dough and
  cover the bottom of a parchment paper lined lasagna baking dish (I used a 15x9
  pan). Push into all of the corners and cover the entire bottom, until you have
  an even layer covering the bottom of the pan.
• 3 Bake the pie crust layer at 350°F (175°C) for 20 minutes. While the crust layer
  is baking, start combining the filling ingredients.
• 4 Combine the first 1 cup portion of semi-sweet chocolate chips with the light
  corn syrup. Microwave in 30 second increments until the chocolate chips are
  melted (about 1 minute) and combined with the corn syrup. Allow to cool slightly
  before adding the beaten eggs (so the eggs don't cook!).
• 5 Once the melted chocolate and corn syrup are cooled, add the beaten eggs, light
  brown sugar and vanilla. Stir to combine, then stir in the first 2 cup portion
  of the pecan halves. Pour into baking pan over the partially baked cream cheese
  pie crust layer.
  
• 6 Bake at 350°F (175°C)) for 35 minutes. Remove from the oven and allow to cool to
  room temperature. Refrigerate, if desired, before adding the final topping
  ingredients (I usually do this, and take the chocolate pecan slab pie bars to a
  gathering the next day).
• 7 Add the toppings: melt about ⅔ of the remaining 1 cup portion of the semi-sweet
  chocolate chips with 1 tablespoon of butter in 30 second increments in the
  microwave (about 1 minute). Drizzle the melted chocolate using a spoon, in a
  criss-cross pattern over the slab pie bars.
• 8 Crush the remaining pecans in a Ziploc baggie, using a meat tenderizer or
  rolling pin. Spread over the top of the slab pie bars along with the remaining
  semi-sweet chocolate chips. I usually add some of the crushed pecans and
  chocolate chips and continue to drizzle more of the chocolate until all of the
  toppings are used.
• 9 Refrigerate to chill completely before slicing and serving, if desired. I cut
  into 5x6 rows for a total of 30 bars from my 15x9 baking pan.

Nutrition Info