Skip to main content

HERSHEY'S CHIPITS Chocolate Chip Pecan Tart Recipe


1 Hr. 15 Min.
20 Min.
Skill Level:
10-12 servings

Combine the sweet taste of chocolate with pecans. HERSHEY'S CHIPITS Chocolate Chip Pecan Tart is a fuss free recipe ready in just a few steps. Try it now!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour 15 minutes
Chill Time
20 minutes


Prevent your screen from going dark while you bake.


  • Crust:
  • 1/2 cup
    toasted pecan halves (125 mL)
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 2 tbsps
    lightly packed brown sugar (30 mL)
  • 3/4 cup
    softened butter (175 mL)
  • Filling:
  • 1/3 cup
    softened butter (75 mL)
  • 1/2 cup
    lightly packed brown sugar (125 mL)
  • 2 tbsps
    cornstarch (30 mL)
  • 3/4 cup
    corn syrup (175 mL)
  • 3
  • 1 tsp
    vanilla extract (5 mL)
  • 1/2 cup
    pecan halves chopped, toasted (125 mL)
  • whipped cream (optional)


Equipment Needed 
oven Oven
fluted tart or springform pan 9-inch (23 cm) Fluted Tart or Springform Pan
baking sheet Baking Sheet
foil Foil
measuring cups Measuring Cups
food processor Food Processor
mixing bowl Mixing Bowl
mixer Mixer

Crust: Preheat oven to 375°F (190°C). Grind pecans in a food processor. Add flour and sugar; pulse to combine. Add butter and pulse until mixture comes together. Press dough into the bottom and up the sides of a 9-inch (23 cm) fluted tart pan with a 1 1/2-inch (4 cm) rim; set on a baking sheet lined with foil. Chill for 20 minutes. Bake for 15 minutes; transfer to a rack to cool. Reduce oven temperature to 325°F (160°C).


Use a 9-inch (23 cm) springform pan instead of the tart pan. Form the crust about 1 1/2 inches (4 cm) up the sides.


Filling: Meanwhile, beat butter with brown sugar and cornstarch until fluffy. Add corn syrup, eggs and vanilla; mix until just combined. Sprinkle 1/2 cup (125 mL) chocolate chips and the pecans over the prepared crust; pour syrup mixture into crust.


Bake, on the lowest rack, for 50 to 55 minutes or until filling is set but still jiggles slightly in the centre. Cool completely. Melt remaining 1/4 cup (50 mL) chocolate chips and drizzle over the pie. Garnish with whipped cream (if using) before serving.


Dip pecans in extra melted chocolate and then in toffee bits to garnish the tart.