Do you get tired of the same old dessert recipes for Thanksgiving? Pecan pie, pumpkin pie, apple pie….

Don’t get me wrong, I love tradition. We all have our special memories and favorite recipes we enjoy.

But I do like to branch out and try something a little different from time to time. Several years ago, we discovered a pecan pie recipe that is amazing. It’s a chocolaty twist to a classic favorite. It. Is. Awesome.

And we get asked to make it year after year after year…

Have I ever lied to you?

So, are you ready to wow your family and score some points with your mother-in-law? You’ll have the highlight of the dessert table.

Chunky Pecan Pie Bars

Crust:
1 1/2 cups of flour
1/2 cup butter softened
1/4 cup packed brown sugar

Filling:
3 large eggs
3/4 cups corn syrup
3/4 cup raw sugar
2 T butter, melted
1 t vanilla
1 3/4 cups semi-sweet chocolate chips
1 1/2 cups coarsely chopped pecans

Directions:
PREHEAT oven to 350 degrees. Grease 13 x 9 inch baking pan. OR you can use a deep dish pie pan.

*FOR THE CRUST: Beat flour, butter, and brown sugar in a small mixer bowl until crumbly. Press the mixture into the pan. On the bottom for a rectangular pan, or on the bottom and up the sides for a pie pan. Bake for 12 - 15 minutes or until lightly browned.

FILLING: Beat eggs, corn syrup, granulated sugar, butter, and vanilla in a medium bowl with a wire whisk. Stir in chocolate chips and pecans. Pour evenly over baked crust. Bake for 25 - 30 minutes or until the center is set. Cool completely, and slice into bars or wedges.

*You can easily make this crust gluten free. Just use a gluten free baking flour instead of regular flour. I’ve done it, and it works out great.

I would love to hear if you make this yummy recipe and what your family and friends think! It really is a favorite around here!

And if you are looking for an alternative to a Thanksgiving turkey, you should consider a whole chicken! You can order through our website, just click HERE.

Here’s to new traditions,

Tabitha Findley