Chocolate Blackout Bars

If you’re a chocolate lover looking for the ultimate indulgence, Chocolate Blackout Bars are about to become your new obsession. These bars are the perfect combination of rich, fudgy chocolate and a buttery, nutty base that will satisfy your deepest chocolate cravings. With a luscious layer of semi-sweet chocolate chips melting over a pecan-studded crust, each bite promises a decadent experience. Whether you’re baking for a special occasion or simply treating yourself, these bars deliver on both taste and texture, making them a must-try for any dessert enthusiast.

Reasons to Love Chocolate Blackout Bars

• Deep chocolate flavor: The semi-sweet chocolate chips create a rich, glossy topping that’s pure chocolate bliss.
• Buttery, nutty base: The finely chopped pecans add a delightful crunch that balances the fudgy chocolate.
• Simple yet sophisticated: With just a handful of ingredients, these bars taste like a bakery masterpiece.
• Versatile dessert: Perfect for potlucks, holiday gatherings, or just a cozy night in.
• Easy to customize: Swap pecans for walnuts or add a sprinkle of sea salt for a flavor twist.

The Ingredient Lineup

• 2 cups all-purpose flour – The foundation for the buttery base.
• 1 cup firmly packed dark brown sugar – Adds deep caramel notes and sweetness.
• ½ cup melted real sweet cream unsalted butter – Provides richness and moisture.
• 1 pinch kosher salt – Enhances all the flavors.
• 1 cup finely chopped pecans – Offers a crunchy texture and nutty flavor.
• 1 cup real sweet cream unsalted butter – For the luscious chocolate topping.
• ⅓ cup dark brown sugar – Sweetens the topping with caramel undertones.
• 1 teaspoon real vanilla extract – Adds warmth and depth.
• ¼ teaspoon real almond extract – Gives a subtle, nutty aroma.
• 12 ounces semi-sweet chocolate chips – I used Ghirardelli for the best melt and flavor.

Equipment & Tools

• 9×13-inch baking pan: The perfect size for these bars, ensuring even baking.
• Mixing bowls: For combining the base and the topping separately.
• Measuring cups and spoons: Accuracy matters when it comes to baking!
• Spatula or wooden spoon: To mix ingredients thoroughly without overworking the dough.
• Knife or food processor: For finely chopping pecans.
• Microwave-safe bowl or double boiler: To gently melt butter.

Mastering Chocolate Blackout Bars: How-To

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with butter or line it with parchment paper, leaving an overhang to easily lift the bars out later.

Step 2: Make the Buttery Base

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup firmly packed dark brown sugar, and a pinch of kosher salt. Pour in the melted ½ cup butter and stir until the mixture forms a crumbly dough. Fold in the finely chopped pecans evenly throughout the mixture.

Step 3: Press the Base Into the Pan

Transfer the dough to your prepared pan. Using your hands or the back of a spoon, press it firmly and evenly into the bottom. This creates the crunchy, nutty foundation for your bars. Bake for 15 minutes until lightly golden.

Step 4: Prepare the Chocolate Topping

While the base bakes, melt 1 cup butter in a saucepan or microwave-safe bowl. Stir in ⅓ cup dark brown sugar, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Mix until smooth and combined.

Step 5: Add the Chocolate Chips

Immediately after removing the base from the oven, sprinkle the 12 ounces of semi-sweet chocolate chips evenly over the hot crust. Pour the warm butter and sugar mixture over the chocolate chips. Let it sit for a minute to soften the chips, then gently spread the mixture to cover all the chocolate chips evenly.

Step 6: Bake the Bars

Return the pan to the oven and bake for an additional 25–30 minutes. The bars should be set but still fudgy in the middle. Remove from the oven and cool completely before slicing.

Step 7: Slice and Serve

Use a sharp knife to cut the bars into squares. For clean edges, wipe the knife clean after each cut. Serve and enjoy the rich, chocolatey perfection!

Fresh Takes Through the Year

• Add a sprinkle of flaky sea salt on top before the final bake for a sweet-salty contrast.
• Swap pecans for toasted walnuts or almonds depending on your preference or season.
• Stir in a handful of dried cherries or cranberries into the base for a fruity twist.
• Top with a drizzle of caramel sauce or try the Chocolate Lava Cakes With Sea Salt Caramel inspiration.
• For a nut-free version, replace pecans with extra chocolate chips and a touch of coconut flakes.
• Incorporate a teaspoon of espresso powder in the topping to deepen the chocolate flavor.

Mistakes That Ruin Chocolate Blackout Bars

• Overbaking: It’s easy to dry out these bars if left too long in the oven. Watch the edges for doneness but keep the center fudgy.
• Using salted butter: This can throw off the balance of flavors. Stick to unsalted butter for better control.
• Skipping the cooling time: Cutting into warm bars will cause them to fall apart. Patience is key!
• Not finely chopping pecans: Large chunks can create uneven texture and make cutting difficult.

Prep Ahead & Store

You can prepare the base layer a day ahead and keep it refrigerated, covered tightly with plastic wrap. When ready to bake, press it into the pan and proceed with the topping. After baking, store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months—thaw fully before slicing.

Common Qs About Chocolate Blackout Bars

Can I substitute pecans with other nuts?

Absolutely! Walnuts, almonds, or hazelnuts work beautifully. Just ensure they’re finely chopped to maintain the right texture.

Is it possible to make these bars gluten-free?

Yes. Swap the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just keep an eye on the texture and baking time, adjusting as needed.

Can I use milk chocolate or white chocolate chips instead?

You can, but semi-sweet chocolate chips provide the perfect balance of sweetness and richness. Milk or white chocolate will make the bars sweeter and less intense.

What’s the best way to melt the butter and sugar topping?

Gently melt the butter in a microwave or on low heat in a saucepan, then whisk in the brown sugar and extracts until smooth. Avoid boiling to prevent burning the sugar.

Keep Cooking

• Craving more chocolate treats? Try your hand at these exquisite Chocolate Macarons for a delicate, airy delight.
• If you love the combination of peanut butter and chocolate, don’t miss the Peanut Butter Chocolate Crunch Bars—another delicious bar recipe.
• For a molten chocolate experience, indulge in the rich and gooey Chocolate Lava Cakes With Sea Salt Caramel.

Save & Share

Love these Chocolate Blackout Bars? Pin this recipe for later or share it with your friends and family. You’ll be the star of any dessert table with this crowd-pleasing chocolate sensation. Happy baking!

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