Pecan Pie Bars Dipped in Chocolate
Chocolate Dipped Pecan Pie Bars made without corn syrup. These bite-sized bars begin with a shortbread crust and are topped with the most delicious pecan pie filing before being dipped in chocolate for the best ever pecan pie bars!
Ingredients
CRUST INGREDIENTS
- 1 1/4 cups unsalted butter room temperature
- 6 tablespoons granulated sugar
- 2 large eggs
- 3/8 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
FILLING INGREDIENTS
- 1 cup unsalted butter
- 1/2 cup honey
- 1 1/2 cups light brown sugar packed
- 2 tablespoons heavy whipping cream
- 1 pound whole pecans coarse chop if you wish
DIPPING INGREDIENTS
- 5 ounces chocolate almond bark
- 5 ounces dark chocolate optional for drizzling on top
Instructions
- Preheat oven to 350 degrees.
- Make the crust: beat the butter and sugar together.
- Add the wet ingredients: eggs and vanilla. Mix just until combined.
- Add the dry ingredients: flour, baking powder and salt. Mix until well combined.
- Press into a 9×13 baking dish lined with aluminum foil and push the crust against the sides. Bake for 15 minutes, or until the crust is set but not brown yet. Set aside to cool.
FILLING DIRECTIONS
- In a saucepan, add the butter, honey and brown sugar. Cook on low heat until melted.
- Bring the heat up to medium-high, and boil for 3 minutes.
- Remove from heat, and stir in the heavy whipping cream and pecans.
- Pour the filling over the cooled crust. Using a spatula, spread the filling evenly.
- Bake 30-35 minutes or until the filling is set (the filling will move a little when set).
- Remove from the oven and let sit until completely cooled.
- Cut into bars.