MEXICAN STYLE PECAN CHOCOLATE SQUARES

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Enjoy these Mexican style Pecan Chocolate Squares (Pecan Chocolate Squares) that are packed with pecans. They’re easy to make, easy to transport, and great for year around noshing.

If chocolate and pecans are your favorites, you should give this recipe a try! They taste similar too, but better than pecan pie without needing a fork and knife!

Mexican pecan chocolate squares are a delectable treat combining the rich flavors of pecans and chocolate into irresistible bite-sized squares.

Seriously, this is an amazing tasting dessert. It’s got sweet, salty, crunchy, and gooey so it hits all the flavor and comfort notes.

Mexican style Pecan Chocolate Squares

These bars have three layers. The base is a shortbread crust. This press-in crust is effortless to make in the food processor. Bittersweet chocolate between the crust and pecan layers adds an unexpected but delightful flavor. Pecans are the top and star of this dessert. They are toasted then mixed with a slightly sweet sugar, honey, and cinnamon mixture.

Mexican chocolate pecan squares on a cutting board.

HOW TO MAKE THE CRUST

The easiest way to make this crust is to use a food processor. Add the five crust ingredients to the food processor bowl and pulse to combine. It will take 15 to 20 quick pulses. The mixture will look like wet sand.

Dump the mixture into a greased 9×9-inch baking pan and press so that’s it’s even and smooth.

Bake approximately 15 minutes. You’ll want the crust to be light brown.

After you remove the crust from the oven and while it’s still hot, sprinkle the chocolate over the crust. It will melt and form your second layer.

Pecan bars on a baking sheet with a mint sprig.

Mexican style Pecan Chocolate Squares

HOW TO MAKE THE FILLING

For the pecans, you can use pecan halves or pecan pieces. As well, chopped ones are usually cheaper.

I like to toast the pecans but it isn’t absolutely necessary.

Next, combine the five filling ingredients in a heavy bottom saucepan. Simmer for a minute and pour it over the crust. It’s that simple.

To finish, you’ll cook the bars until they’re nice and bubbly. Isn’t that easy?

More deliciousness

More pecan recipes

  1. Old-fashioned Chocolate Pecan Pie Squares
  2. Pecan Cobbler
  3. Pecan Pie Bread Pudding
  4. You can also find great recipes here 
Pistachio bars on a cutting board with mint leaves.

Pecan squares on a cutting board with mint leaves.

Mexican-style Pecan-Chocolate Squares

Mexican-style Pecan-Chocolate Squares are packed with pecans. Much like a pecan pie without the goo, these bars are easy to make, easy to transport, and great for year around noshing.
Author: Paula
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 31 minutes
Total Time: 41 minutes
Servings: 16 2.5-inch squares
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Ingredients

For the cookie base:

  • 3/4 cup cold butter unsalted, cut into 1/2-inch pieces
  • 1 and 3/4 cups all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 ounces bittersweet chocolate grated

For the pecan topping:

  • 3 cups pecans toasted
  • 1/2 cup butter unsalted
  • 1 cup brown sugar packed
  • 1/3 cup honey
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon salt

Instructions

Make the cookie base

  • Preheat the oven to 350ºF. Grease a 9×9-inch baking pan or line with parchment paper.
  • Pulse butter, flour, brown sugar, cinnamon, and salt in a food processor until the mixture is well combined about 20 pulses. 
  • Scatter the dough into a 9×9-inch baking pan and press it evenly over the bottom. 
  • Bake the base until firm and lightly browned, about 2 min. When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. 
  • Don’t bother washing the food processor… and don’t turn off the oven

Make the pecan topping

  • As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.
  • Melt the butter in a medium saucepan. Add brown sugar, honey, cream, and salt. Simmer for 1 minute. Stir in the pecans. 
  • Pour this pecan mixture over the chocolate on the cookie base. Spread evenly. 
  • Bake until much of the filling is bubbling in the center, not just the around the edges, 16 to 18 minutes. Allow to cool completely in the pan. 
  • Cut into 16 squares and serve. 
  • Stir in an airtight container up to 5 days.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 432kcal | Carbohydrates: 41g | Protein: 4g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 279mg | Potassium: 144mg | Fiber: 3g | Sugar: 28g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
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6 Comments

  1. These look delicious! They look like a gourmet Rice Krispie treat. We are always looking for a great pecan recipe and this one caught me eye. I wonder if we can swap out some or all of the all-purpose flour with pecan meal/flour to cut back on the gluten. We have a daughter that is gluten intolerant and have had pretty good luck with swapping it out on other recipes.

    1. Regretfully, I am not good with going gluten free. The few recipes I have are the only ones I’ve tried that turned out.

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