Salted Chocolate Pecan Pie Bars.
It is true.
The world might be ending.
But I think I say that every time I share something with nuts. Something sweet with those crunchy little devils that are the bane of brownies’ existence.
[P.S. The internet has ruined me so much that I don’t even know where that apostrophe goes and with that, I am horrified.]
It’s a leeeettle too early for me to be in on Thanksgiving things, but I guess normal people plan earlier than, oh, say… two days before. Plus, everyone else is sharing Thanksgiving recipes and I hate feeling left out. As a serious first born scorpio people pleaser, there is not much worse than feeling left out.
It’s the WORST.
So here I am. Feeling in.
Now. Don’t even say it.
Don’t even tell me you don’t want to eat nuts. Pecan pie doesn’t count in that argument and trust me, I am the queen of arguing it.
I hold this blog solely responsible for my obsession with pecan pie things. And I say “things” because the THING is that I don’t really care about pecan pie in… pie form.
No no. I just want it in cheesecake and brownies and what not.
Do you remember years ago (like YEARS) when I made these pecan pie brownies? I mean, it was so long ago that I was still taking photos of food on a diagonal, thinking it looked not only appetizing but super cool.
Those brownies kicked off the obsession.
Annnnnd you might have a sneaking suspicion as to why the obsession is a big deal. No, not because I deem everything a big deal, but because nuts ruin everything and you know it! Nuts ruin cookies and brownies and all desserts all the time.
So I decided to be a massive hypocrite and make a dessert that I love all out of nuts. Because I have no idea what I’m doing with my life.
I still don’t care for nuts in my dessert but after that first foray into pecan pie desserts, something about the sweet and gooey and crunchy filling just worked it’s way into my heart.
Last year I made no bake bourbon pecan pie cheesecakes, with a no bake pecan filling that I had a difficult time NOT eating with a spoon. Perhaps we should just serve mini bowls of pecan filling for a treat. It’s rot-you-teeth sweet too. The best kind of sweet.
This is such a super decadent, rich dessert. There are only a handful of times that desserts like this work and well – this is it. Big time party with friends and family. Plus is solves that whole I’m-so-sick-of-pumpkin debacle. Sometimes after Thanksgiving dinner I just really want chocolate.
Just a bite.
I can’t help it?
OH and I have even better news. Really, even better.
These freeze wonderfully. Therefore you can make this gigantic pan and freeze a bunch and enjoy them throughout the holiday season. And that way! You can not feel left out ever.
I like it like that.
Salted Chocolate Pecan Pie Bars
- Preheat the oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment and spray with nonstick spray.
- To make the crust: In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost dough like. Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.
- To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and pecans. Pour the filling over top of the crust. Bake for 30 to 40 minutes, until the center is set. Mine took closer to 40 minutes. One removed from the oven, sprinkle with flaked sea salt.
- Let cool completely before slicing in squares. I love these refrigerated and served cold. They also freeze well too!
Somebody needs to hide the leftovers.