• Prep Time: 15 mins
  • Cooking Time: 55 mins
  • Serves: 16

Chocolate Chunk Pecan Pie Bars

  • Recipe Submitted by on

 Ingredients List

  • Crust:
  • 1 16.5 oz. Pillsbury Sugar Cookie Dough Roll
  • nonstick cooking spray
  • Chocolate Chunk Pecan Filling:
  • 5 tablespoons butter, melted
  • 1 large egg
  • 1/2 cup packed light brown sugar
  • 1/4 cup corn syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon salt
  • Add Later:
  • 1 1/2 cups pecans, toasted, and chopped coarse
  • 1/2 cup chocolate chunks


Line an 8x8 baking pan with foil leaving enough foil overhang so you can easily remove bars later. Lightly grease foil. Evenly press Cookie Dough into the bottom of the pan. Bake 28-30 minutes at 350 degrees F or until lightly golden. Let cool 15 minutes.
Meanwhile, add all of the Filling ingredients EXCEPT pecans and chocolate chunks to a medium bowl. Whisk to evenly combine then fold in pecans and chocolate chunks. Pour filling onto cookie dough crust and spread evenly. Bake for 25-28 minutes or until top is brown and set.
Let bars cool on wire rack for 1 hour then refrigerate at least 2 hours until chocolate is firm. Use foil overhang as handles to remove bars and cut into small squares. Store in an airtight container in the refrigerator. Serve cold or at room temperature. Also delish with vanilla ice cream!

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