Make this recipe for over-the-top scrumptious Chocolate-Pecan Pie Bars! Serve and wow a whole crowd with these unbelievably tasty pecan pie bars.
What You Need
Original recipe yields 48 servings
1 cup butter or margarine, softened
2 cups flour
2 cups sugar, divided
1/4 tsp. salt
1-1/2 cups light corn syrup
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
4 eggs, beaten
1-1/2 tsp. vanilla
2-1/2 cups chopped PLANTERS Pecans
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Let's Make It
Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Add eggs, vanilla and remaining sugar; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust.
Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm.
Use Your Stove
Prepare and bake crust as directed. Cook corn syrup and chocolate in large saucepan on very low heat just until chocolate is melted, stirring constantly. Remove from heat. Continue as directed.
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.