Chocolate Caramel Pecan Pie Bars

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 18 bars
Author Karen Gibson


for the crust

  • 1 3/4 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa
  • 3/4 cup cold butter cubed

for the filling

  • 3 cups pecans halves and pieces
  • 1 1/2 cups semisweet chocolate chips a mix of dark and semi-sweet is nice
  • 1 heaping cup mini Rolo candies sliced in half
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup butter melted
  • 3 large eggs lightly beaten


  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
  • Line the inside of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides, and smooth, tucking the foil neatly along the corners. Lightly grease foil.
  • Pulse flour, sugar, cocoa, and butter in a food processor 5 to 10 times, until mixture resembles coarse meal. Transfer to the pan, and press the mixture on the bottom and partway (about 3/4") up the sides of the prepared pan. Press to firm and even out.
  • Bake the crust at 350° for 15 minutes. Remove from oven, and immediately sprinkle chocolate chips and Rolos over crust. Cool completely on a wire rack (about 20 minutes).
  • Whisk together the brown sugar, corn syrup, melted butter, and eggs until smooth. Stir in the toasted pecans, and spoon into prepared crust.
  • Bake at 350° for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour), then chill 1 hour in the fridge to completely set the bars. Carefully lift the "pie" from pan, using foil sides as handles. Transfer to a cutting board; cut into bars using a sharp serrated knife.