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Commercial RecipeChocolate Pecan Pie Bars


0 minutes
5 dozen bars

We took a classic indulgence and made it even more luscious. Meet Chocolate Pecan Pie Bars — leveled up with HERSHEY'S Cocoa. How can you go wrong with a single-serve treat filled with chocolate, nuts and a buttery-caramel base served up on a pie crust? From catering trays to individually wrapped cafe treats, these bars satisfy your guests' sweet tooth.

Ingredients & Directions


  • 1 lb. 11 oz.
    all-purpose flour
  • 4 oz. + 1 lb.
    light brown sugar, divided
  • 1 lb.
    cold unsalted butter
  • 14 oz. (8 large)
  • 16 fl. oz.
    light corn syrup
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63525)
  • 4 oz.
    unsalted butter, melted
  • 4 tsp.
    vanilla extract
  • 1⁄2 tsp.
  • 1 lb.
    coarsely chopped pecans



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.


Stir together flour and 4 oz. (1/2 cup) brown sugar in large bowl. Using your fingers, a fork or a pastry cutter, work 1 lb. (2 cups) cold butter into dry ingredients until coarse crumbs are formed. Press onto bottom and up sides of prepared pan.


Bake 10 to 12 minutes or until set. Remove from oven. With back of spoon, lightly press crust into corners and against sides of pan. Meanwhile, mix eggs, corn syrup, remaining 1 lb. (2 cups) brown sugar, HERSHEY'S Cocoa, melted butter, vanilla and salt in 20 qt. bowl of mixer fitted with paddle attachment until fully incorporated. Stir in pecans. Pour mixture over warm crust. Return to oven.


Bake 23 to 25 minutes* or until pecan filling is set. Cool completely in pan on wire rack. Cut into 2x3-inch bars.


Step 4: If using convection oven, rotate pan one-half turn (180°) after 12 minutes of baking.