Salted Chocolate Pecan Bars

150 minutes
24 servings
Salted Chocolate Pecan Bars
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all-purpose flour
2 1/2 cups
fine sea salt
1 tsp.
unsalted butter – at room temperature
1 cup
granulated sugar
3/4 cup
vanilla extract
1 tsp.



  1. PREHEAT oven to 350° F. SPREAD the pecans on a baking sheet and PLACE on the middle rack of the oven. TOAST for 7-8 minutes until the pecans give off a nutty aroma and have browned slightly. SET ASIDE to cool.
  2. LINE a 9” x 13” cake pan with parchment paper with an overhang on all sides.
  3. WHISK together flour and salt.
  4. With the paddle attachment of a stand mixer, CREAM the butter and sugar together on medium-high speed until super light and fluffy, about 5 minutes. ADD the vanilla and mix until blended. Be sure to STOP the mixer and SCRAPE down the sides of the bowl a few times. ADD the dry ingredients and MIX just until incorporated, scraping down the sides of the bowl. It should still be crumbly.
  5. TRANSFER the crumbly dough into the lined cake pan and lightly PRESS the dough into an even base layer.
  6. BAKE for 28-30 minutes until the edges are golden brown and the top is firm to the touch. SET ASIDE to cool.


Insider Tips

  • Once the slab has cooled for 2 hours on the counter, chilling it in the refrigerator for at least an hour before cutting makes for more precise slices.
  • This recipe can be adapted with different nut or chocolate options. Feel free to get creative!