Chocolate Chip Pecan Squares

These bar cookies deliver a double hit of chocolate. Milk chocolate chips get stirred into a chewy brown sugar batter, then a second layer of chips is sprinkled on hot from the oven and spread into a glossy, fudgy topping.

Chopped pecans go both inside the batter and on top of that melted chocolate layer, so you get crunch in every bite. The brown sugar base stays soft and chewy in the center with just a hint of crisp at the edges.

The key move here is patience. After sprinkling the second round of chips, wait a full five minutes before spreading. Rush it and you’ll drag the chips around instead of getting that smooth, even chocolate layer.

Pro Tips

• Let the squares cool completely before cutting. The melted chocolate topping needs to set fully, or you’ll get messy, crumbling squares instead of clean edges.
• Toast the pecans in a dry skillet for 3-4 minutes before adding them. It deepens their flavor and keeps them from going soft in the batter.
• Line the pan with parchment for easy lift-out. One less thing stuck to the bottom.

Variations

• Use dark chocolate chips instead of milk chocolate for a richer, less sweet bar.
• Swap pecans for walnuts or macadamia nuts depending on what’s in your pantry.
• Add a pinch of flaky sea salt over the melted chocolate layer right before it sets for a sweet-salty contrast.