There is something awfully satisfying about taking a few humble convenience foods and turning them into a warm dessert that feels fit for a holiday table. This easy baked chocolate pecan pie-style treat borrows the cozy flavors folks love in Southern pecan pie and tucks them into a simple Midwestern-style oven bake, where frozen mini pancakes stand in for the base and soak up all that rich chocolatey sweetness. It is the sort of clever pan dessert you make when company is coming, the pantry is looking sparse, and you still want to set out something memorable.
Scoop this dessert warm into bowls with a little whipped cream or a small scoop of vanilla ice cream, and if you are serving it for a special gathering, a mug of coffee or hot cider goes right alongside beautifully. For a fuller dessert spread, fresh strawberries or sliced bananas help balance the richness, and a pinch of extra toasted pecans on top gives it that old-fashioned potluck feel.
3-Ingredient Oven Baked Chocolate Pecan Pie Day Dessert
Servings: 6
Ingredients
1 bag solid unwrapped frozen mini pancakes, about 24 ounces
1 cup chocolate hazelnut spread or chocolate syrup
1 1/2 cups chopped pecans
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease an oven-safe metal roasting pan.
2. Spread the solid unwrapped frozen mini pancakes in an even layer in the prepared roasting pan.
3. Warm the chocolate hazelnut spread just enough to make it easy to drizzle, then spoon or drizzle it evenly over the pancakes.
4. Sprinkle the chopped pecans all over the top so every bite gets a little crunch.
5. Bake for 20 to 25 minutes, until the pancakes are heated through, the chocolate is melted, and the pecans are lightly toasted.
6. Let the dessert rest for 5 minutes, then scoop and serve warm.
Variations & Tips
Add a little syrup: If you want a softer, more bread pudding-like texture, drizzle 1/4 cup maple syrup over the pancakes before baking. That gives the bottom layer a sweeter, stickier finish.
Use chocolate chips instead: If chocolate spread is not on hand, scatter 1 to 1 1/2 cups semisweet chocolate chips over the pancakes before adding the pecans. As it bakes, the chips melt down into little pockets of chocolate.
Try a pie-inspired topping: A dollop of whipped cream and a pinch of flaky salt on top make this taste even more like a special-occasion dessert. That sweet-salty touch wakes up the chocolate and pecans nicely.
Toastier nut flavor: For deeper pecan flavor, toast the chopped pecans in a dry skillet for 3 to 4 minutes before adding them to the pan. Let them cool a bit first so they stay crisp and fragrant.
Make it neater to serve: If you would rather cut squares instead of scooping, press the pancake layer down lightly before adding the chocolate and pecans, then let the baked dessert stand 10 to 15 minutes before serving.