Martha's Recipe: Pecan-Chocolate Bars

2 Minute Read

By Martha Thompson, Director of Guest Relations

I am nuts about pecans, especially when it comes to fall baking. Whether you pronounce them pee-cans or peh-cans, you will enjoy this twist on classic pecan bars. They are a delicious collision of pecan bars and German chocolate cake bars!


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Makes about 28 bars


  • 3 cups pecan pieces
  • 1 3/4 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 3/4 cup cold butter, cubed
  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 3 large eggs, lightly beaten
  • 1 cup sweetened flaked coconut


  1. Preheat oven to 350 F. Bake pecans in a single layer in a shallow pan 2–3 minutes until fragrant, stirring halfway through.
  2. Line bottom and sides of a 13x9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides of the pan. Lightly grease foil.
  3. Pulse flour, powdered sugar and cold butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom of prepared pan.
  4. Bake crust for 12 minutes. Remove from oven and sprinkle chocolate chips over crust. Cool completely on a wire rack (about 30 minutes).
  5. Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans and spoon into prepared crust.
  6. Bake for 25–30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board; cut into bars.

More fabulous fall desserts from Martha:

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