Classic Southern pecan pie bars with a touch of cocoa in the crust, a layer of melted chocolate, salted and roasted pecans, and a splash of bourbon in the filling... if you like.
Chocolate Pecan Pie Bars
Most Southerners certainly have a pecan pie recipe in their recipe box, and really, these bars are simply an extension of that pie, made into convenient little bite-sized squares. Add a little chocolate to the mix, and, a splash of bourbon if you dare, and you've got some fantastic pecan pie bars.
Most of y'all know that I am more of a savory kinda gal when it comes to food and would choose salty over sweet any day - a major reason you don't see as many desserts on my site, as you likely do on many other Southern recipe websites.
When I have the opportunity to make something sweet, and also give it a nice, salty element, that really makes me happy. I accomplish that here by preparing not just toasted, but buttery, salted and roasted pecans to use in my bars.
It gives me that savory-salty that I love so much and makes the sugar much more bearable to me. By the way, these are fantastic snacks to have around with that relish tray during the holidays, even if it requires a second mortgage.
I also used a tip I found in Southern Living magazine to combine both pecan halves and pieces in the bars for a little more texture. Just like pecan pie, take care to avoid over-beating the filling here too, or the results will be runny. Just give it a gentle stir to mix together.
The wait to eat these is pure agony, I tell you, because for the best results, you really do have to let the pan fully cool. Then, once it's cooled down, it's best if you also refrigerate the pan about another hour before cutting them into squares, to ensure that it firms up well. It really is worth the wait though.
How many squares you get depends on how you cut them, but a 6 by 4 cut is pretty reasonable, so expect to get at least 24, though they can be cut into smaller squares too. To store, I like to cut these into squares and keep them in a Lock and Lock in the refrigerator, layered with wax paper. I picked these up from QVC this season to store my holiday goodies in. Aren't they too cute? And they usually have a different pattern available every year.
See, I told y'all.
Me and QVC. Dangerous.
Let the bars come to room temperature to serve. They freeze nicely, so it's a good make-ahead for the sweets tray too, which is exactly what I did with mine.
Well, the ones I could wrangle away from The Cajun that is!
Here's how to make them.
For more of my favorite Christmas candies and other goodies, visit my page on Pinterest y'all!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
I also used a tip I found in Southern Living magazine to combine both pecan halves and pieces in the bars for a little more texture. Just like pecan pie, take care to avoid over-beating the filling here too, or the results will be runny. Just give it a gentle stir to mix together.
The wait to eat these is pure agony, I tell you, because for the best results, you really do have to let the pan fully cool. Then, once it's cooled down, it's best if you also refrigerate the pan about another hour before cutting them into squares, to ensure that it firms up well. It really is worth the wait though.
How many squares you get depends on how you cut them, but a 6 by 4 cut is pretty reasonable, so expect to get at least 24, though they can be cut into smaller squares too. To store, I like to cut these into squares and keep them in a Lock and Lock in the refrigerator, layered with wax paper. I picked these up from QVC this season to store my holiday goodies in. Aren't they too cute? And they usually have a different pattern available every year.
See, I told y'all.
Me and QVC. Dangerous.
 |
| I have no financial affiliation with QVC other than they have met my wallet and my UPS guy knows all about the relationship. You have to admit, these are great storage for holiday goodies though.. just sayin'. |
Let the bars come to room temperature to serve. They freeze nicely, so it's a good make-ahead for the sweets tray too, which is exactly what I did with mine.
Well, the ones I could wrangle away from The Cajun that is!
Here's how to make them.
For more of my favorite Christmas candies and other goodies, visit my page on Pinterest y'all!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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