Derby Day Chocolate Pecan Pie Cookie Bars

These luscious Derby Day Chocolate Pecan Pie Cookie Bars is the perfect bite size, easy to serve treat for your Derby Day party guests.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 Bars
Author Quinn Caudill


Cookie Bar Crust:

  • 4 cups all-purpose flour
  • 2 tsp, baking soda
  • 3/4 tsp, salt
  • 1 cup Unsalted butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs
  • 1 tbsp, pure vanilla extract
  • 2 1/2 cups mixed semi-sweet chocolate chips

Chocolate Pecan Pie Filling:

  • 2 cups chopped toasted pecans, divided
  • 1 cup semis-weet chocolate morsels
  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup bourbon or water
  • 4 large eggs
  • 1/4 cup butter, melted
  • 2 tsp, cornstarch
  • 2 tsp, vanilla extract
  • 1/2 tsp, table salt
  • (Optional) Whipped topping and shaved chocolate for serving.


Cookie Bar Crust:

  1. Pre-heat oven to 350°F, with rack in center. Line a 11-by-15-inch baking dish with parchment paper along the sides to overlap the rim. Butter or grease parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  3. Cream butter and sugars together in the bowl of an electric mixer, fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes.
  4. Add eggs, one at a time and then vanilla; mix until well combined.
  5. Slowly add flour mixture; beat on low-speed until just combined. Fold in chocolate chips and 1/2 cup toasted pecans.

  6. Spread dough on prepared baking dish. Roll to flatten. Use hands to create a 1/2 rim of dough around the edges to create a vessel for the filling: set aside.

Chocolate Pecan Pie Filling:

  1. Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, whisking constantly about 3 minutes. Remove from heat.
  2. In a medium bowl, whisk together eggs and next 4 ingredients.
  3. Slowly whisk one-fourth of hot corn syrup mixture into egg mixture to temper.
  4. Slowly add egg mixture to remaining hot corn syrup, whisking constantly. Allow to cool for 5 minutes then add chocolate chips and pecans.
  5. Pour filling into prepared cookie bar crust.
  6. Bake at 350°F for 50-60 minutes, rotating dish halfway through, until edges are brown and pie filling is set.
  7. Cool cookie bars completely on a wire rack before slicing.

Recipe Notes

First published by Quinn Caudill for ©2017