Chocolate Walnut Pie Bars
Indulge in the ultimate combination of rich, nutty, and chocolatey goodness with these decadent Chocolate Walnut Pie Bars! Featuring a buttery shortbread crust that pairs perfectly with a luscious filling of semisweet chocolate chips, chopped walnuts, and a sweet blend of eggs, light corn syrup, and brown sugar, these bars deliver all the flavors of a classic pecan pie with a chocolatey twist. Perfectly golden and slightly crisp on top, they’re delightfully chewy on the inside, making them an irresistible treat for holidays, gatherings, or whenever your sweet tooth strikes. Quick and easy to prepare in just under an hour, these pie bars are as convenient as they are indulgent. Serve them with a dusting of powdered sugar or alongside a dollop of whipped cream for a show-stopping dessert your friends and family will love!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour
- 1.5 cups Semisweet chocolate chips
- 3 Large eggs
- 0.75 cup Light corn syrup
- 0.5 cup Brown sugar, packed
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy.
Gradually add the all-purpose flour to the butter-sugar mixture and mix until the dough comes together.
Press the dough evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until it is lightly golden. Remove from the oven and allow it to cool slightly while preparing the filling.
In a large mixing bowl, whisk together the eggs, light corn syrup, brown sugar, vanilla extract, and salt until smooth and well combined.
Stir in the semisweet chocolate chips and chopped walnuts until evenly distributed throughout the filling mixture.
Pour the filling over the partially baked crust, spreading it out evenly with a spatula.
Return the pan to the oven and bake for an additional 20 minutes, or until the filling is set and slightly puffed.
Remove the pan from the oven and allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang.
Once cooled, cut into 16 equal-sized bars and serve. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Nutrition Facts
Calories |
6957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.4 g | 545% | |
| Saturated Fat | 198.4 g | 992% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 758.4 g | 276% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 529.7 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 610 mg | 47% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2611 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
