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Decadent Dark Chocolate Pecan Pie Bars

Decadent dark chocolate pecan pie bars are a deliciously indulgent dessert that combines the richness of dark chocolate with the nutty crunch of pecans and the sweet, gooey texture of traditional pecan pie filling.  It's a family favorite dessert...even if you don't like pecan pie, I think the dark chocolate wins, and I promise you'll love these bars!  What makes these bars so amazing is the different layers and flavors together!
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Prep Time 40 minutes
Cook Time 20 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 ½ cups all purpose gluten free flour blend my favorite is the store boughten ones like Nicole's Best Blend, plus more for sprinkling
  • ¾ tsp xanthan gum omit if your blend already contains it (use a heaping 3/4 teaspoon)
  • ¼ tsp  baking powder
  • ½ tsp kosher salt
  • 5-6 tbsp unsalted butter roughly chopped and chilled
  • ½ cup sour cream full fat
  • Ice water by the teaspoonful 
For Filling
  • 1 ½ cup pecan halves (lightly toasted, if desired)
  • ¾ cup dark chocolate chips or chopped dark chocolate (70% cacao)
  • ¾ cup  light brown sugar packed
  • ½ cup maple syrup (light or dark)
  • ¼ cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla
  • ½ tsp salt

Method
 

Prepare the Crust
  1. In a large bowl, place the flour, xanthan gum, baking powder and salt, and use wisk to mix. Add the chopped butter, and toss to coat it in the dry ingredients.
  2. Use your fingers to mix the chilled butter a little bit with the dry ingredients, smoothing them together like shards.  This will help mix the crust mixture with the butter.  It's an extra step, but is worth it when you mix everything together in a large mixing bowl. 
  3. Create a well in the center of the dry ingredients with the butter shards, add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.  You can also use a food processor and pulse slightly until the dough is somewhat together.  It shouldn't take a long time. 
  4. Knead the dough together with clean hands until it begins to come together. Add your ice water by the teaspoon if necessary for the dough to stick and hold together.
  5. Turn the dough out onto a sheet of plastic wrap, and press into a flat circle as you close the plastic wrap around the dough and let chill in the refrigerator for 30 minutes.
  6. Preheat your oven to 375°F. 
Pre Bake the Crust
  1. Remove the pie crust from the refrigerator and unwrap.  Line your 8x8 or 9x9 pan with parchment paper, letting it hang over the edges slightly for easy removal.
  2. You'll use your fingers to line the bottom of the pan with the crust, going to the edges.
  3. You'll want to pierce the bottom of the pie crust all over with a fork.
  4. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
  5. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
Prepare the Gooey Filling
  1. In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and maple syrup, stirring and cooking for 2-3 minutes until the mixture begins to bubble and thicken slightly.
  2. Remove the saucepan from the heat and let it cool for a couple of minutes.
  3. Whisk in the eggs, one at a time, followed by the vanilla extract and salt. Mix until smooth.
  4. Stir in the pecans and chocolate chips, making sure they’re evenly distributed throughout the mixture.
Assemble and Bake
  1. Pour the pecan and chocolate filling over the baked crust. Spread it evenly with a spatula.
  2. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and a toothpick inserted into the center comes out with a few moist crumbs.
  3. The filling should be firm but slightly jiggly in the center. Keep an eye on it towards the end to avoid over-baking.
Cool and Slice
  1. Allow the bars to cool in the pan on a wire rack for at least 2 hours, or until completely cooled.  Some people like to add some extra chocolate chips on the top before cutting into bars.
  2. Once cooled, lift the bars out of the pan using the parchment paper overhang. Transfer to a cutting board and slice into squares or rectangles.
  3. These bars are rich and decadent, perfect on their own or served with a dollop of whipped cream or a scoop of homemade vanilla ice cream.
Tips
  1. Pecans: Toasting the pecans in a dry skillet over medium heat for about 5 minutes enhances their flavor. Just be sure not to burn them!
  2. Chocolate: Using dark chocolate with a high cocoa percentage (70% or more) balances the sweetness of the filling and adds a deep, complex flavor.
  3. Storage: These bars can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to a week.