Chocolate pecan cookie bars are your new best friend for fall baking.
I’ve made this recipe at least 10 times and it never disappoints. It’s great for making ahead, travels well, and is always a crowd favorite.
The first time I had bars like these was one of the New Years Eves I spent in Brooklyn with my cousin Elizabeth. We were probably about 12 years old and I could go stay with her family during new years, we would make a “diner” in the mornings for the rest of the family (more on that later), have fondue for dinner and bake fun treats like these chocolate pecan cookie bars. I still have the hand-written recipe we used, and this is a modern update to that old recipe card.
These beautiful chocolate pecan cookie bars could be yours in under an hour. Ready, set, go!
Chocolate Pecan Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- 1/2 lb butter (2 sticks)
- 1 cup light brown sugar
- 1 egg yolk
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 12oz semisweet chocolate chips
- 1 cup pecans, roughly chopped
- Preheat oven to 350 degrees. Grease a 9x13inch baking pan.
- While the oven preheats, place pecans on a baking sheet and toast until fragrant. Set aside to cool.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add egg yolk and beat well.
- Sift in flour and mix until well combined, then stir in vanilla.
- Spread the batter into the prepared pan and bake for 20-25 minutes until lightly browned on the sides.
- Once cooked, top with chocolate chips and place back in the warm oven for a few minutes until the chocolate has melted.
- Remove pan from the oven and spread the chocolate into an even layer. Top with nuts and let cool fully in the pan before cutting into 2-3 inch squares.
These are one of my favorite make-ahead desserts that travel great!