- Prep Time: 2 hours 20 mins
- Cook Time: 40 mins
- Total Time: 3 hours
- Yield: 9 bars 1x
- Prep Time: 2 hours 20 mins
- Cook Time: 40 mins
- Total Time: 3 hours
- Yield: 9 bars 1x
Scale:
- Prep Time: 2 hours 20 mins
- Cook Time: 40 mins
- Total Time: 3 hours
- Yield: 9 bars 1x
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup light (or medium) brown sugar
- 2 oz cream cheese, softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the pecan pie filling
- 3/4 cup honey
- 3/4 cup light (or medium) brown sugar
- 2 eggs
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon (optional)
- 2 1/2 cups chopped pecans (roasted & salted preferred)
- 4 oz bittersweet chocolate, roughly chopped
Instructions
- Preheat oven to 350°F. Line a 8″x8″ baking pan with parchment paper and set aside.
- In a standing mixer fitted with a beater blade, mix together all of the crust ingredients on medium speed until just combined. At first the mixture will be dry, then pea-sized chunks will begin to form. As soon as the dough comes together, stop mixing. Place into baking pan and pat down dough so it is even throughout the pan. Bake for 10 minutes, until the dough begins to rise and turn the slightest golden brown.
- While the dough is baking, make your pecan pie filling. In a medium bowl, whisk together the honey, brown sugar, eggs, butter, salt, vanilla extract, and bourbon (if using). Chop your chocolate and pecans and set everything aside.
- Once the dough has cooked for 10 minutes, remove it from the oven and sprinkle your chopped pecans over the dough. Next, sprinkle the chopped chocolate, tossing it gently with your fingers to combine with the pecans. Pour the sugar mixture over the chocolate and pecans, using a spatula to disperse it evenly.
- Bake for 30 minutes, then remove from oven and place tin foil over your pan. Cook for an additional 10 minutes with the foil. This will help your center to cook while preventing the top from browning!!
- Remove from oven and allow to cool for at least 2 hours in the fridge before cutting into 9 bars and serving!!
Leave a comment and rate this recipe!
I see the recipe to double, would you just cook it in a 9×13, would I need to adjust the baking times?
Hi Kelly! I would do it in a 9 x 13 for sure and probably increase the bake time by about 15 minutes or so!
Amazing! The honey is a game changer–never buying corn syrup again. Only used 2 cups of pecans and it was plenty. Might try with smoked pecans. Thanks for an excellent recipe!
★★★★★
What’s the shelf life on these? I need a recipe that works to put in the mail for a friend!!
Hey Emily! These keep for about a week at room temp!
Can I make this as a pie instead?
Definitely, it would be AMAZING as a pie. I would just be sure to only put the crust dough on the bottom of the pie tin.
I would love to try this recipe. My only question is, do i store them in the fridge and how long do they last. I want to send some festival goodies to my family here and want to know if this item would take the shipping.
Thank you
Definitely at least 4 days– these are one of those desserts that gets better with time!