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Dark Chocolate Pecan Pie Bars

Dark Chocolate Pecan Pie Bars
Makes 12 large bars or 20 smaller bars

These bars are guaranteed to be a hit! Starting with classic pecan pie flavors, the addition of dark chocolate takes these bars to a new level. The nutty pecans, dark chocolate, and a final sprinkle of flake salt balance out the sweetness usually characteristic of a pecan pie. Easy to assemble, these bars are perfect for sharing during the holiday season.

For Greasing the Pan:
1 tablespoon butter
1 tablespoon cocoa powder

Crust Ingredients:
1-1/2 cups all-purpose flour
1/4 cup brown sugar
1/2 cup butter, softened
1-1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt

Filling Ingredients:
2 cups pecan halves or pieces
3 large eggs, lightly beaten
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
1 teaspoon vanilla extract
1-1/2 cup dark chocolate chips
1 cup sweetened, flaked coconut
1/2 teaspoon flake salt, for garnish

1. Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking pan by greasing it with 1 tablespoon of butter. Then, sprinkle 1 tablespoon of cocoa powder in the pan, tap so that all the buttered surfaces are dusted with the cocoa. Shake out any excess cocoa powder.

2. Prepare the crust. In a large bowl, whisk together the flour and sugar, and set aside. In a stand mixer, starting on low speed, beat together the butter, cocoa powder, salt, then add the sugar and flour mixture until well combined into a coarse crumb texture. Scrape the sides and base of the mixing bowl halfway through to ensure that all of the butter is evenly incorporated. Press the crust into the prepared baking pan and bake for 12 to 15 minutes, or until lightly browned.

3. Prepare the filling. In a large bowl, beat the eggs. Add the corn syrup, brown sugar, butter, vanilla and whisk together. Fold in the pecans, chocolate chips, and coconut.

4. Pour the filling into the baked crust.

5. Bake for an additional 20-25 minutes, or until the bars are set. Sprinkle the baked bars with the flake salt for a nice garnish.

6. Place the pan on a wire rack to cool completely. When ready, cut into bars.


Prepared Pan

Crust Ingredients

ixing Dry IngredientsSliced Pears

Mixing the Crust

Crust Ready to Bake

Filling Ingredients

Mix Wet Ingredients

Dry Ingredients

Filling Mixed

Ready to Bake Again

Baked Bars

Pear Almond Cake
Makes 1 (9-inch) cake

Each bite of this cake is punctuated with distinct flavors of almond, juicy pear, and a delicate, moist cake crumb. Not overly sweet, this cake is delicious with morning coffee, or as an after dinner treat.

For Greasing the Pan:
1-2 tablespoons butter
1 tablespoon flour

Cake Ingredients:
3 ripe pears peeled, cored, and sliced into 1/4” slices
1 tablespoon fresh lemon juice
1 cup almond flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (two sticks) butter, softened
1 cup sugar
1/2 teaspoon almond extract
3 large eggs
1/2 cup sliced almonds
1 tablespoon powdered sugar, for dusting the baked cake

1. Preheat the oven to 350 degrees F.

2. Prepare an 9-inch springform pan by greasing the pan with butter. Dust the pan with one tablespoon of flour. Tap and rotate so that the flour coats all of the buttered surfaces. Shake off any excess flour.

3. Prepare the pears by peeling, coring, and slicing into slices. Coat the pear slices immediately with the lemon juice to prevent browning.

4. Mix together the dry ingredients by whisking together in a large bowl, the almond flour, flour, salt, and baking powder until evenly combined.

5. Using a stand mixer, cream the butter and sugar together until fluffy, about 4 minutes.

6. Add the almond extract. Add the eggs one at time, mixing after each egg.

7. Add the dry ingredients to the wet ingredients in 3 portions, mixing after each addition. While mixing, be sure to stop periodically to scrape down the sides and bottom of the bowl to ensure an even mix of all of the ingredients.

8. Spoon the batter into the prepared pan.

9. Top with a layer of the sliced pears. Place a baking sheet lined with foil under the cake to avoid any oven spills. Bake for about 35 minutes.

10. Remove the cake from the oven and sprinkle with the sliced almonds. Return to the oven and continue baking for 8-10 minutes or until a toothpick placed in the center of the cake comes out clean. The almonds should be lightly toasted at the end of baking.

11. Cool the cake on a wire rack. Run a knife along the side of the cake pan, then carefully remove the ring.

12. Dust the cake with powdered sugar and serve.



Butter and Flour the Pan

Sliced Pears

Mix the dry ingredients

Butter and Sugar

Add Eggs



Layer with Pears

Ready to Bake

Top with Almonds and continue baking

Top with sugar

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