A Pie Bar You Should Definitely Visit: Chunky Pecan Pie Bars


Written by Jenny

Chunky Pecan Pie Bars Recipe

With all the traveling I’ve done, one place I have never stumbled across was a pie bar! If you come across one, please let me know. I envision it would have a long wooden, handcrafted bar with comfortable stools. Standing behind the bar are “pietenders” reaching up for one of the many beautiful homemade pies displayed on lighted glass shelves waiting to be cut. Flavored whipped creams are available on tap. A scoop of ice cream over a warmed slice is also an option. A girl can dream, right?

There is no ending to the kinds of pie you can have out for the choosing. On a day like today, National Pecan Pie Day, I think this spinoff of a traditional pecan pie, Chunky Pecan Pie Bars, would definitely be a top-shelf selection. A shortbread-style crust, a sweet, vanilla flavored filling with crunchy pecans and sumptuous semi-sweet chocolate chunks…all delish and definitely a pie bar to visit! I hope you feel the same.

Chunky Pecan Pie Bars

Ingredients for 36 bars:


  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/4 cup packed brown sugar



PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.

BAKE for 12 to 15 minutes or until lightly browned.

BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.

BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.


More pecan pie recipes:

Butterscotch Pecan Perfection Pie RecipeButterscotch Pecan Perfection Pie Chocolate Chunk Pecan Pie RecipeChocolate Chunk Pecan Pie



  1. Wendy
    Posted July 12, 2012 at 3:47 pm | Permalink | Reply

    I make these every Christmas, for sure, and other times as well. My dad loves them, and so does everyone who tries them.

    • Jenny
      Posted July 13, 2012 at 1:03 pm | Permalink | Reply

      Thanks for your comment, Wendy! I am glad that all enjoy them.

  2. Posted July 18, 2012 at 8:15 am | Permalink | Reply

    LOVE the look of these bars ~ extra chunky for me please 🙂

  3. tanu
    Posted April 5, 2013 at 7:23 pm | Permalink | Reply

    Can i use pancake syrup instead of corn syrup?

    • Posted April 6, 2013 at 4:07 pm | Permalink | Reply

      I wouldn’t recommend that you use pancake syrup in this recipe. The maple flavor will likely overpower the flavor of these bars. If you try it, please let us know how the recipe turned out!


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