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Chocolate Chip Cookie Pecan Pie Bars

These Chocolate Chip Cookie Pecan Pie Bars merge the chewy sweetness of chocolate chip cookies with the rich, gooey decadence of pecan pie. A buttery cookie crust holds a caramel-like pecan filling that bakes into luscious layers that slice beautifully into bars. They’re festive, indulgent, and surprisingly simple to prepare—perfect for holidays, bake sales, potlucks, and gifting.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 24

Ingredients

Cookie Crust

  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips
  • 1 cup 2 sticks margarine, softened
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla
  • 2 1/4 cups flour

Pecan Layer

  • 1 1/2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups light corn syrup
  • 2 1/2 cups chopped pecans
  • 3 tablespoons margarine melted

Instructions

  • Preheat oven to 350°F (175°C) and line a 9×13 pan with foil; spray with nonstick spray.
  • Stir flour and baking soda together in a large bowl.
  • Beat margarine, brown sugar, and white sugar on medium until fluffy.
  • Add eggs and vanilla; beat until combined.
  • Slowly mix in dry ingredients on low speed.
  • Stir in chocolate chips.
  • Press dough evenly into the prepared pan.
  • Bake crust for 20–25 minutes until edges are golden and center is soft.
  • In another bowl, whisk eggs, corn syrup, sugar, melted margarine, and vanilla until smooth.
  • Stir in chopped pecans.
  • Pour pecan mixture evenly over the cookie crust.
  • Return to oven and bake 25–35 minutes until pecan topping is browned and set.
  • Cool completely, then chill in the refrigerator.
  • Slice and serve.

Notes

Ingredient Substitutions

  • Replace margarine with butter for richer flavor.
  • Use dark corn syrup for deeper caramel notes.
  • Swap pecans with walnuts or mix both for variety.
  • Add extra chocolate chips to the pecan layer for double chocolate bars.

Make-Ahead & Storage

  • Bars can be made 1–2 days in advance and stored chilled.
  • Refrigerate up to 5 days in an airtight container.
  • Freeze up to 2 months; thaw overnight in the fridge.
  • Slice only after chilling for clean edges.

Serving Variations

  • Serve warm with vanilla ice cream.
  • Drizzle melted chocolate on top for presentation.
  • Dust lightly with powdered sugar before serving.
  • Add a pinch of cinnamon to the pecan layer for holiday flavor.

Avoid Common Mistakes

  • Don’t overbake the cookie crust or it will turn dry.
  • Ensure the pecan layer is fully mixed to prevent uneven setting.
  • Always chill before slicing—otherwise bars may fall apart.
  • Avoid using whipped margarine; it affects texture.