Introduction

Chocolate Pecan Pie Bars combine the rich flavors of chocolate and pecans with a naturally sweet, chewy crust made from dates and oats. These no-bake bars are easy to prepare and perfect for a snack or dessert that feels indulgent yet wholesome.

The image shows two stacked dessert bars on a piece of parchment paper placed on a wooden board set on a white marbled surface. Each bar has three main layers: a light golden crumbly base at the bottom, a middle layer of rich caramel with melted dark chocolate chunks, and a top layer covered with whole and chopped pecans that add a rough, textured look. The bars are thick and moist, with the caramel and chocolate slightly oozing out, creating a gooey effect. Scattered pecans and chocolate pieces are around the base on the marbled surface. In the blurred background, more of the bars and a white container can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups pecans
1 cup rolled oats
3/4 cup pitted and soft Medjool dates
1/4 cup creamy peanut butter
2 tablespoons maple syrup
1/2 cup semi-sweet or dark chocolate chips
1 tablespoon coconut oil
1/2 cup pecan halves for garnish

Instructions

Step 1: In a food processor, combine the pecans and rolled oats and process until finely ground. Add the pitted dates, peanut butter, and maple syrup, then process again until the mixture forms a sticky dough.
Step 2: Firmly press the dough evenly into an 8×8-inch or 9×9-inch baking dish lined with parchment paper. Chill in the freezer for 10 to 15 minutes.
Step 3: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring after each, until the chocolate is smooth and glossy.
Step 4: Remove the crust from the freezer, pour the melted chocolate evenly over the top, and sprinkle with pecan halves.
Step 5: Freeze the assembled bars for at least 30 minutes to an hour until the chocolate has fully set. Cut into squares and serve.

Tips & Variations

For a nut-free version, substitute pecans with seeds like sunflower or pumpkin seeds, and use sunflower seed butter instead of peanut butter.
Use dark chocolate with a higher cocoa content for a richer flavor.
Press the crust firmly to ensure it holds together well when cutting.
If dates are dry, soak them in warm water for 10 minutes before processing to help the dough stick better.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—up to one month. When ready to enjoy, let frozen bars thaw in the fridge for about 30 minutes. Reheating is not necessary.

How to Serve

The image shows two stacked dessert bars on a rustic wooden board covered with parchment paper, placed on a white marbled texture. Each bar has three layers: the bottom layer is a light golden-brown firm crust, the middle layer is gooey caramel with melted dark chocolate chunks, and the top layer is a mix of crunchy pecan pieces and bits of the crust, giving a textured look. The background is blurred with warm tones, and some pecans are scattered around the wooden board in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of pecans?

Yes, walnuts or almonds can be used as a substitute. Choose nuts you enjoy and adjust quantities if needed to maintain the right texture.

Do these bars need to be refrigerated?

Yes, refrigerating or freezing the bars helps the chocolate topping set properly and keeps the bars firm. They are best served chilled or at room temperature after chilling.