For the holidays…I'm all about pecan pie. A longgg time ago, I think Curtis and I were married for a couple of years, I brought a pecan pie to my in-laws' house for Thanksgiving dinner. It was actually this exact recipe. It was the morning of Thanksgiving, we had stayed the night over. I was just getting out of the shower and I was combing my hair. I could hear my mother-in-law yelling at my father-in-law.
And then I heard him say, that's not my grandma's pecan pie. She kept shooshing him and telling him to be quiet. I kept hearing him get louder and louder. I went out to the kitchen and was laughing. I found it hilarious and wasn't the least bit offended because I knew it wasn't his grandma's recipe, it was Martha's! My mother-in-law was worried he would upset me but I couldn't stop laughing.
My father-in-law might have a fit if I brought these to dinner and DEFINITELY not his grandma's pecan pie recipe because it's not a real pie but I love them.
This is another recipe using Bisquick, they are super easy to make, you can make them a couple of days ahead so you can focus on the recipes you need to make the day of. They are portable and fun to eat because you can eat them with your hands!
I had to give you the side view so you can see the ooey gooeyness of the filling!
Whisk the Bisquick and the powdered sugar.
Make sure you're using cold butter for this part. I cut them into cubes.
And then I cut the butter into the crust mixture.
I covered my baking dish with foil. This is the way I make brownies too…makes for easy removal from the pan and easy almost no clean up of the pan!
Press the crust mixture into the pan with your hands.
After baking, put the baking dish on a cooling rack. Then work on the filling.
Chop up the pecans.
After mixing the wet ingredients, add the chocolate chips and the pecans. I like to use mini chocolate chips!
All ready for the oven.
Again, make these ahead of time. They are so so so easy to make…you can't miss! Everyone will be so impressed and they won't believe how easy they were to make!
Chocolate Chip Pecan Pie Bars Recipe
- 1 1/2 cups Original Bisquick™ mix
- 1 cup powdered sugar
- 1/4 cup cold unsalted butter, cubed
Chocolate Chip Pecan Pie Bar Filling
- 4 large eggs, beaten
- 1 cup dark corn syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 3/4 cup semisweet miniature chocolate chips
- 1 1/2 cups chopped pecans
- Heat oven to 350°F. Cover a 13-inch by 9-inch baking dish with foil (leaving an overlap of foil on the ends) and set aside.
- In a medium bowl, add Bisquick mix and powdered sugar and whisk together.
- Using a pastry blender or two forks, cut in cold butter cubes into the mix and sugar. Mixture will be crumbly. Take crust mixture and press into the bottom of the foil-lined baking dish.
- Bake the crust for 15 minutes. Remove from oven and allow to cool on a cooling rack.
- Prep the filling. In a large mixing bowl, beat the eggs with an electric hand mixer. Add corn syrup and vanilla extract and beat until thoroughly mixed. Add melted butter and mix thoroughly.
- Using a rubber spatula, stir in the chocolate chips and pecans.
- Pour the filling over the cooled crust. Bake for 29 to 30 minutes, until golden brown and the pie bars have set.
- Remove from the oven and carefully remove the foil using the flaps on the ends and place on cooling rack. Allow to cool at least 30 minutes.
- Place foil with bars back into baking dish and refrigerate for at least 2 hours or overnight.
- When ready to serve, remove the foil from the baking dish again and use a sharp to cut into 18 or 36 bars.
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