Chocolate Chip-Pecan Bars

Baking, Cook, Desserts, Recipes

Chocolate Chip-Pecan Bars

Chocolate chips and pecans add texture and contrast to this big batch of blondies. For a delicious variation, substitute butterscotch chips, or a mixture of butterscotch chips and white chocolate chips, for the chocolate chips, and walnuts for the pecans.


Chocolate Chip-Pecan Bars


2 3/4 cups (11 oz./345 g) sifted all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. kosher salt

12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter

2 1/3 cups (16 1/2 oz./515 g) firmly packed dark brown sugar

3 eggs

2 tsp. vanilla extract

2 cups (12 oz./375 g) semisweet chocolate chips, plus 1/3 cup (2 oz./60 g) for garnish

1 1/4 cups (5 oz./155 g) pecan halves, coarsely chopped and lightly toasted


Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan.


Sift together the flour, baking powder and salt into a bowl.


In a large bowl, using an electric mixer, beat together the butter and brown sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Reduce the speed to low and beat in the flour mixture just until incorporated. Using a rubber spatula, fold in the 2 cups chocolate chips and the pecans.


Scrape the batter into the prepared pan and smooth the top. Bake until the top looks dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool completely.


In a saucepan over low heat, melt the 1/3 cup chocolate chips, stirring constantly, until smooth. Cut into bars. Using a fork, drizzle the melted chocolate over the bars. Let set before serving. Makes 12 to 16 bars.


Williams-Sonoma Dessert of The Day Cookbook

Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.

4 comments about “Chocolate Chip-Pecan Bars

  1. Yvette

    I followed the recipe to a T and the batter was so thick, I could hardly stir it. I even threw in another egg. To make it a little more liquidy. I baked it @ 325 for approx 37 min. After I had a taste very disappointed, it is so dry. Will not make this again. Since when is 2 3/4 cup equal to 11oz. I went with the 2 3/4 cup. The bars are not cheap to make & now I have to come up with another way to eat it without throwing it in the garbage

  2. Rita

    3 1/4 cups of “add ins” does seem like a lot for a (to me) small pan of blondies. I make a lot of bar cookies usually in large batches (quarter sheet pans). Has anyone else tried this and found it to be a “too thick” batter? Curious as to whether to try or not.

  3. Al

    I’m in the middle of making this recipe. As Yvette noted, this mixture seems VERY dry, I improvised and added 1/2 of vegetable oil and 1/4 cup of water, for starters. Looking at the ‘batter’ with the second egg added–it’s just TOO crumbly. Having been doing this for a while, I really think there are 1 or 2 critical elements missing from this recipe.

  4. Donna

    Would you please respond to the comments
    I do not want to invest in these costly ingredients
    And waste them,and be disappointed


Leave a Reply

Your email address will not be published. Required fields are marked *