Chocolate Pecan Bars Recipe (2024)

You can use all purpose flour or change the proportions of white and whole wheat to half and half. Whole Wheat pastry flour will be lighter than regular whole wheat flour.

Sorry you had so much trouble, and the NYT is at fault for not putting the parenthesis around the butter measurement, but it would be silly to for any recipe to actually mix weights and measures for any particular ingredient in any recipe. So many people have called for weight measurements to be added. The list here is not particularly difficult. If you understand that a stick of butter is 4 oz., or 1/2 of a cup, then it is fairly clear that the 6 tablespoons here is the equivalent of 3 oz.

I had to throw mine out before it went in the oven. I prefer not having weights and measures mixed in specifying the ingredients like this. Plus the butter quantity has no parentheses, which made the total amount unclear. I normally don't have trouble with ingredient quantities.

The filling on this recipe seemed to be missing something as it wasn't enough and the whole affair was dry. The recipe didn't call for enough chocolate to taste.

Turned out awful.... Dry, bland, not at all what I had thought it would be. Followed directions to a t and I am an experienced baker.

I am really very confused by the ratings and reviews of this recipe. The bars are quite honestly yucky! Bland, like eating cardboard.

They are a bit eggy, and not as sweet as I would like. I think Brown sugar instead of regular sugar might be better. Cook the cookie at the bottom for less time, and add more honey and chocolate.

Yes, it sets when you bake it. It's a classic method for pecan pie.

Definitely does not taste like pecan pie. Flavor is bland so could use more chocolate.

Honestly, I really did not like what this recipe produced. It bears little similarity to traditional pecan pie and I would describe it as an extreme deviation as opposed to toned down version. The honey (no type is mild enough....) is cloying and overpresent, the nutmeg contributes nothing and is not a traditional ingredient, it's dry and lacks adequate filling, and the cookie base should just skip whole wheat based flour in an effort to have a cleaner taste. Maybe use a smaller baking dish?

I wonder if molasses syrup in place of honey would put pecan pie bars into our hands through this recipe?

Disappointing flavor in both the crust and the topping. Crust is thicker than the good stuff on top.

I was so excited to make this and I actually ended up throwing them out. There’s something very bland about this recipe that just doesn’t take advantage of anything ingredients. Wouldn’t make it again

OK but weirdly eggy. 4 eggs should have been the tip off. The custard ran under the parchment and formed a gross baked egg border around the edges of the pan. Not sure what I did wrong here. Next time I'll use condensed milk or make straight up pecan pie.

These are not good. The cookie crust came together easily and was nice and crisp… but then I poured the filling on—there is something off about the ratios there. It was like scrambled egg liquid, and the entire thing didn’t really set; like there was way too little sugar. It just soaked into the crust and created a cold, rubbery, floppy slab. Either the method or ingredients are off. I followed the recipe exactly.

It is fine to mix measurements with weights, but consistent use of parentheses would help! For example, “2 ounces (4 tablespoons) cold unsalted butter” is a lot clearer than “2 ounces 4 tablespoons cold unsalted butter.”

They are a bit eggy, and not as sweet as I would like. I think Brown sugar instead of regular sugar might be better. Cook the cookie at the bottom for less time, and add more honey and chocolate.

I am really very confused by the ratings and reviews of this recipe. The bars are quite honestly yucky! Bland, like eating cardboard.

Used almond flour instead of wheat pastry flour, half-molasses and half honey, garam masala instead of nutmeg, and walnut halves instead of pecans. Doubled choc chips. Irresistible -- just must bake the cookie crust long enough to get firm and crisp.

The bars were excellent and popular. What was the point of the “filling?” It was not a filling, rather a thin layer on top of the chocolate and pecans. My chocolate did not melt and it was good chocolate. I put the chocolate on first and then the pecans, but even where the chocolate was not covered by the nuts, it only got soft but kept its shape. I used Guittard thin round discs. Is there a better chocolate to use?

This recipe didn’t work for me. I made it because I have a lot of pecans in my refrigerator from last fall and was thinking of “Angel Slices” from The Joy of cooking. But I had my phone in my hand and opened it and this recipe

Firmly in the "meh" category. Not enough flavor in either the crust or the filling. No sweet or salt or anything to light up the tastebuds. Easy and nice looking, but all sizzle and no steak.

This came out terribly. Not sweet enough, bland, strange texture. Like if you set out to make a “healthy” pecan bar. If that’s what you’re looking for, this is your recipe!