Classic Chocolate Pecan Squares Recipe

Base

• 140 g Butter, Softened
• 1 and ½ Cup All-Purpose Flour
• ¾ Cup Icing Sugar
• 1 Pinch Salt

Topping

• ¾ Cup Sweetened Condensed Milk
• 200 g Dark Chocolate
• 1 teaspoon Vanilla Extract
• 2 Large Eggs
• ¼ Cup All-Purpose Flour
• 1-2 Cups Chopped Pecans

• Preheat the oven to 180°C (350°F). Grease a 9″x13″ tin.

Base

• In a food processor, combine the softened butter, icing sugar and flour until the mixture is crumbly and evenly mixed.
• Press the crumb mixture firmly into the base of the prepared tin to form an even layer, then bake for 15 minutes.
• Remove from the oven and let the base cool while you prepare the topping.
• In a saucepan over low heat, combine the chopped dark chocolate and sweetened condensed milk, stirring until the chocolate has fully melted and the mixture is smooth.
• Remove the pan from the heat and allow the chocolate mixture to cool slightly so it won’t cook the eggs when added.
• Whisk in the eggs and vanilla extract until well combined and glossy.
• Stir in the ¼ cup of flour and the chopped pecans until evenly distributed throughout the mixture.
• Pour the topping over the baked shortbread base and return the tin to the oven. Bake for a further 20–25 minutes, or until a skewer inserted into the centre comes out clean or with minimal moist crumbs.
• Allow the bars to cool completely before cutting into squares for neat pieces.

These bars can feel a little firm or slightly dry immediately after cooling. If that happens, rest assured: after sitting overnight they become wonderfully soft and moist as the flavours settle and the topping relaxes. For the best texture, store the cooled bars in an airtight container at room temperature and taste them the next day.

Tips for success: Use good-quality dark chocolate for deeper flavour. If you prefer a sweeter, creamier topping, use milk chocolate or a mix of dark and milk. Chop the pecans to your preferred size—coarser pieces add more crunch, finer pieces distribute more evenly. When melting the chocolate with condensed milk, stir gently and keep the heat low to avoid seizing.

Storage: Stored in an airtight container, these bars will keep at room temperature for 3–4 days. Refrigerate for up to a week, but allow chilled pieces to come to room temperature before serving for the best texture. They also freeze well—wrap individual squares or the whole tray tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving.

Variations: Swap pecans for walnuts or roasted hazelnuts, or add a pinch of cinnamon or espresso powder to the topping for a subtle flavour boost. For a salted contrast, sprinkle a few flaky sea salt crystals over the topping just after it comes out of the oven.

Serving suggestions: Serve these Chocolate Pecan Squares slightly warm with a scoop of vanilla ice cream, or enjoy them cold with a cup of coffee or tea. They make a great addition to bake sales, potlucks, or an indulgent snack at home.