Lite Chocolate Pecan Pie Bars Recipe -
Lite Chocolate Pecan Pie Bars Recipe
  • READY IN 3+ hrs

Lite Chocolate Pecan Pie Bars

Recipe by  

"Chocolate chips and pecans give these cookie bars the sweet, nutty taste of a chocolate pecan pie."

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Ingredients Edit and Save

Original recipe makes 24 bars Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    3 hrs 10 mins


  1. Preheat oven to 350 degrees F.
  2. To Make Crust: Combine flour, 1/4 cup sugar and corn starch in a large bowl. Cut in butter until crumbly. Press into greased 13 x 9-inch pan.
  3. Bake in a preheated 350 degrees F oven for 15 minutes until edges are lightly browned.
  4. To Make Filling: Stir together syrup, remaining sugar, eggs, salt and vanilla in a large bowl until blended. Add pecans and chocolate chips.
  5. Pour over crust and bake an additional 35 minutes until filling is firm around the edges and slightly soft in center.
  6. Cool completely, about 2 hours, before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2009

Very Tasty! You could have fooled me, they taste like they were made wit regular not"lite" Karo! You do have to cool them the whole 2 plus hours or they won't cut well! Yummy

Most Helpful Critical Review
Dec 13, 2010

This dessert was way too sweet.

Dec 13, 2010

This is an excellent recipe. I couldn't remember if I posted a rating but love it som much I had to come back to make sure I did post positive rating remarks. My husband had 3 pieces this morning for his breakfast. The chocolate is a perfect addition!

Dec 09, 2010

Very good. I used lite brown sugar in crust and base. Next time I will use less chocolate chips.

Oct 31, 2012

These were really good and I was surprised that they weren't overly sweet, even after using the lite Karo syrup and adding the sugar. I was super impatient and did not wait the 2 hours to let them cool. I made the mistake of cutting into them only after about 45 minutes and while they were still yummy, they do need to cool completely. Will definately make these again.

Oct 15, 2012

I made half of the recipe and baked in an 8X8 pan. Although I generously buttered the pan, my bars didn't come out easily so next time I would line the pan with foil or parchment paper leaving long sides to lift up the bars with. I've done that before with the maple pecan bars in this site and it works very well. I'm not so crazy about the chocolate pecan combination so I reduced the chocolate a bit (and used mini chips). Otherwise, I followed the recipe exactly and it was great. DO wait 2 hours or more to cut and eat. The bars cut better and taste better after a while. I refrigerated them and the taste and consistency was even better the next day.

Jan 07, 2011

So delicious and easy to make. The crust was so rich my husband couldn't get enough!

Dec 28, 2010

These were good. Not sure where "lite" comes into play but a tasty dessert option!


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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