Pecan Chocolate Chip Gooey Butter Bars

March 17, 2011

I LOVED this dessert! Of course, anything with the word gooey in the title is pretty much a guaranteed winner in my book. Still, these were so fantastic. They have earned repeater status for sure…even here in the land of few repeats. I know that some don’t really care for nuts in desserts but the pecans were fantastic in these. The cream cheese gives them just a hint of tanginess. I guess it’s pretty hard to go wrong with chocolate, cream cheese, and pecans! These will be so good to take to summer BBQ’s…but please do yourself a favor and don’t wait that long to make them. Have I mentioned that I loved these? I hope that you enjoy them as much as I did!

Pecan Chocolate Chip Gooey Butter Bars

For the base~
2 cups plus 4 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups light brown sugar
8 tablespoons (1 stick) butter, softened
2 egg
2 egg yolk
2 teaspoon vanilla

For the topping~
4 ounces cream cheese, softened
4 tablespoons light corn syrup
2 teaspoon vanilla
12 tablespoons butter, melted
1 cup light brown sugar
1/2 teaspoon salt
2 egg yolk
1 cup all-purpose flour
1 cup finely chopped pecans
1 cup chocolate chips

Heat the oven to 350 degrees and spray a 9×13-inch pan with non-stick spray.  Line the pan with parchment paper, leaving two inches hanging over the sides, and spray the paper with non-stick spray.

Base: In a medium bowl whisk together the flour, baking powder, baking soda, salt, and brown sugar until well blended.  Add in the butter, egg, egg yolk, and vanilla and mix until smooth. Turn the batter out into the pan and press it evenly into the pan.  It will be quite thick.

Topping: In the same bowl beat together the cream cheese, corn syrup, vanilla, butter, brown sugar, salt, egg, and flour until smooth and lighter in color.  Fold in the pecans and chocolate chips.

Carefully spread the topping over the base and bake for 45 to 55 minutes, or until the filling is puffed and the edges are set, but the center is just a little wobbly.  Cool completely in the pan (good luck with that).  Use the parchment to remove the bars from the pan and slice.

Source: Evil Shenanigans

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{ 4 comments… read them below or add one }

Sajeela March 18, 2011 at 6:10 am

Is there any substitution I can use for the corn syrup?

Becky March 18, 2011 at 7:13 am

Hi Sajeela – I have only made these with corn syrup but you might try another syrup, honey, or maybe molasses. The molasses would lend a stronger flavor though…
Let me know if you try it!

Penny March 21, 2011 at 10:29 am

Yum. I think I’m going to make these as soon as I get home from work! TFS!

Padma April 27, 2011 at 10:06 pm

I made these for a friend’s birthday, and they were AWESOME! I didn’t really make any major substitutions–though I did use dark brown sugar and added extra chocolate chips and pecans because, well, I love both of those ingredients dearly. It took about 35 minutes in my oven for the edges to set. It was very, very yummy. My only potentially negative comment was that the base part was a little more bread-like than I think it should have been for a bar, but it was yummy the way it was.

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