Chocolate pecan pie bars are a simple, crowd-pleasing dessert made with a chocolate cake mix crust and a sticky pecan pie topping. They’re ideal for holidays, potlucks, or any time you want an easy yet impressive sweet treat.
These bars combine a chocolate base, corn syrup, eggs, butter, and crunchy pecans for a rich, gooey dessert—no pie crust required. The chocolate cake mix crust is effortless to make and forms a fudgy foundation for a caramelized pecan layer studded with chocolate chips.
Why you’ll love this recipe:
- Fast cake mix crust: The base uses a chocolate cake mix, so you skip making pie dough while keeping deep chocolate flavor.
- Gooey pecan filling with chocolate: A buttery, corn syrup-based filling bakes into a sticky, caramelized top that pairs perfectly with the chocolate crust.
- Great for feeding a crowd: Baked in a 9×13 pan, these bars are easy to make ahead and transport for holidays or potlucks.
Ingredients you’ll need
Chocolate cake mix: Forms the quick, chocolatey crust. Any chocolate mix will work.
Eggs: One egg in the crust; the remaining eggs go into the filling to help it set.
Vegetable oil: Adds moisture so the cake mix presses into an even crust.
Dark corn syrup: Creates the classic gooey texture and a deeper caramel flavor in the filling.
Granulated sugar: Sweetens and helps the filling set.
Unsalted butter: Adds richness and signature pecan pie taste.
Salt: Balances sweetness and enhances both chocolate and pecan flavors.
Pecans: Coarsely chopped for texture and crunch.
Semi-sweet chocolate chips: Melt into the filling for extra chocolate without overwhelming the other flavors.
How to make your pecan pie bars
- Mix the cake mix powder with one egg and the vegetable oil until a cohesive, crumbly dough forms.
- Press the mixture evenly into a greased 13- by 9-inch baking dish and bake 15 minutes.
- While the crust rests briefly, whisk the remaining eggs with dark corn syrup, granulated sugar, melted butter, and salt. Stir in pecans and chocolate chips.
- Pour the pecan mixture over the warm crust and bake another 40–45 minutes, until the filling is set and edges are golden.
Let the bars cool completely so the filling finishes setting, then slice with a sharp knife for clean pieces. Chilling before cutting helps achieve neat squares.
Tips for success
Grease the pan generously. The filling is very sticky; a well-greased pan (and parchment if you prefer) ensures the bars release easily.
Don’t stress if the crust looks dry. The cake mix crust is meant to be crumbly at first—press it firmly and evenly into the pan and it will hold together after baking.
Allow the crust to cool slightly before pouring the filling. The crust doesn’t need to be cold, but avoid adding the filling while it’s piping hot to prevent it from soaking in.
Use a sharp knife and chill if possible. A very sharp knife gives clean slices through the sticky pecan layer; chilling helps the filling firm up for neater cutting.
How to store your bars
Store uneaten bars layered with wax paper in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual bars tightly in plastic wrap, place in freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Variations and substitutions
Swap semi-sweet chips for milk or dark chocolate chips to adjust sweetness and intensity.
Any chocolate cake mix will work if you don’t have Devil’s Food on hand.
If needed, use light corn syrup instead of dark; dark corn syrup delivers a richer, more caramelized flavor, but light works in a pinch.
A few more recipes you might enjoy
Coffee Toffee Bars
Cake Mix Pound Cake
Kahlua Cake
If you make these chocolate pecan pie bars, leave a comment and rating. Share a photo on social media and tag the recipe author if you like.
These chocolate pecan pie bars pair a chocolate cake mix crust with a gooey pecan pie filling for a simple, crowd-pleasing dessert suited to holidays and gatherings.
Dessert
American
- 15.25 ounce chocolate cake mix*
- 5 large eggs divided
- 1/3 cup vegetable oil
- 1 cup dark corn syrup
- 1 cup granulated sugar
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon salt
- 2 cups pecans coarsely chopped
- 1/2 cup semi-sweet chocolate chips
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Preheat the oven to 350°F (175°C). Generously spray a 13- by 9-inch baking dish with cooking spray and set aside.
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In a large bowl, combine the cake mix, 1 egg, and the vegetable oil. Mix until a cohesive, crumbly dough forms; it will be dry but should press together.
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Press the mixture into an even layer in the prepared pan. Bake 15 minutes, until fragrant and slightly puffed.
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Remove the crust from the oven and place on a wire rack. Let it cool slightly before adding the filling—don’t pour the filling onto a piping hot crust.
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In a large bowl, combine the remaining eggs with the corn syrup, sugar, melted butter, and salt. Beat until fully combined, then stir in the pecans and chocolate chips.
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Pour the pecan mixture over the crust and bake 40–45 minutes, until the filling is set and edges are golden brown. Remove from the oven and let cool completely before slicing.
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Store leftover bars layered with wax paper in an airtight container in the refrigerator for up to 4 days.
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To freeze: wrap bars tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- *I used Duncan Hines Perfectly Moist Devil’s Food cake mix, but any chocolate cake mix will do.
- Grease the pan well before baking; the filling is very sticky.
- Because the bars are sticky, a very sharp knife and a brief chill will help produce clean slices.