Birthday Chocolate Pecan Pie Bars


I figured I’d celebrate my Birthday today by posting an awesome recipe I have adapted from Rufus’ Food and Spirits Guide. I usually never go off a recipe unless I’m baking a dessert or making something someone asked me to make from a recipe they found, I can never stick to them verbatim though I always “throw” something else in πŸ˜‰ I’m not a huge “cake” fan in fact at our wedding we had cobbler because we don’t favor cake πŸ™‚ Β I made these last week for one of Evan’s co-workers, Lori, for her birthday (he did help a bit in case anyone was wondering ; ) ) and they were so good. I ate WAY to many, I even found myself eating them for breakfast…! I’m 28 years old today and feel great!!! I’m still wondering where all this time goes though… Life is good!

Chocolate Pecan Pie Bars (adapted from Rufus’ Food and Spirits Guide and Elephant Eats)

Prep: 20 min

Cook Time: 20 min

Makes: 40 -45 bars


  • 3 cups flour
  • 2 cups sugar
  • 1 cup unsalted butter, at room temperature
  • 1/2 tsp sea salt, and more for end
  • 1 1/2 cups corn syrup
  • 4 ounces dark chocolate
  • 4 eggs
  • 1 ounce bourbon
  • 1 ounce cup maple syrup
  • 1 tsp vanilla extract
  • 2 1/2 cups chopped Texas pecans


  1. Grease bottom and sides of 15β€³x10β€³x1β€³ baking dish or two smaller pans.
  2. In a stand mixer on medium, beat flour, 1/2 C. sugar, butter and salt until the mixture resembles coarse crumbs. Press into the bottom of prepared pan. Bake at 350 for 20 min.
  3. Meanwhile, in a three-quart pan, stir corn syrup and chocolate on low until melted. Remove from heat and allow to cool for about 10 minutes.
  4. Stir in maple syrup, bourbon, remainder of sugar, eggs and pecans. Pour filling over hot crust and bake at 350 until firm around edges but slightly soft in center, about 30 minutes. Sprinkle with a bit of sea salt.
  5. Cool in pan on wire rack. Cut into bars. Store in refrigerator until ready to serve.
Β EnjoyΒ and Cheers!Β 

About zestybeandog

I live in Austin with my wonderful husband, dog Ginger, and cat Skiddy. We are a pretty laid back group (except for Ginger). When I'm not teaching yoga, personal training, or dog walking... I'm in the kitchen. I'm always experimenting with new ingredients and thinking of ways to prepare fresh foods in a unique way. I hope to update the blog 4-5 times a week. I've had several friends, family, and clients inquire about my recipes so here it goes. What to expect: Healthy recipes that are good for you, some classics (that have been spruced up), some not so healthy recipes (still made with quality ingredients that can be enjoyed in moderation), and beer and wine parings/reviews! I hope you enjoy, cheers!

32 responses »

  1. Happy, Happy Birthday! Growing up in Texas with lots of pecan trees on our ranch…pecan anything is a favorite of mine. Greg’s recipe sounds like a perfect birthday treat.

  2. Happy Birthday to you, my friend! Yeah! 28 years young! That’s great news!! Your bars look so appetizing , amazing & pretty to look at too! πŸ™‚ Yummy bars! πŸ˜‰ Congrats too!

  3. Happy Birthday, even though I missed it by a bit! I’m 30 this year I think… boo hoo… that’s gonna be a depressing milestone! Love the look of these bars, they sound amazing, and I do love pecan pie, so I’m sure these would be a real winner. I think it’s amazing that you had cobbler at your wedding instead of cake… so awesome πŸ˜€

    • πŸ™‚ Thanks Charles! They are just like pecan pie but MAYBE even a little better (due to the portability and chocolate). I think many of our guest were excited to get something different than cake! Then there were the few that were shocked that we wouldn’t have something to “cut” or freeze to eat a year later… hahah We just have FRESH cobbler on our anniversaries now, much better πŸ˜‰

      • Erk, frozen wedding cake, eaten years later… bleurgh. We had a chocolate, raspberries and fresh cream cake as our wedding cake. Naturally, it had to be eaten fast, and it was all gone within a few days πŸ˜€

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