Finally, gluten-free Pecan Pie Bars that taste like the real thing! These bars sit on a flaky, thick gluten-free shortbread crust and are made with thoughtful ingredients. They’re the perfect sharable treat to make during the holidays.
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If you love the flavors of traditional pecan pie for Thanksgiving or other holidays, but are looking for a healthier version made without corn syrup, this recipe is for you!
With a flaky gluten-free shortbread crust, a slightly gooey filling sweetened with maple syrup and coconut sugar, and loads of crunchy, buttery pecans, this easy dessert has all the yummy elements of classic pecan pie – but in bar form! This outrageously delicious dessert is worthy of your Thanksgiving or other holiday table, but is also easy enough to whip up whenever the craving strikes you.
While you’re baking, sip on a Mexican Hot Chocolate, Mulled Wine, or Apple Cider Sangria and enjoy the smells of toasty pecans, sweet maple syrup, and intoxicating vanilla perfuming your kitchen!
Why You’ll Love This Pecan Pie Recipe
- It’s classic Thanksgiving pumpkin pie – but in bar form!
- Makes 16 bars
- It’s pecan pie recipe without corn syrup
- These sturdy bars pack up and travel well – making them a great option for potlucks, holiday meals away from home, or to pack up and send home with lucky dinner guests if there are any leftovers
Pecan Pie Bars Recipe Ingredients
Here’s everything you’ll need to bake up a batch of these delicious pecan pie bars. Find ingredient notes (including substitutions and swaps) below.
For the Crust:
- Flour – 1 cup gluten-free flour, like this one
- Butter – 8 tablespoons chilled butter
- Powdered sugar – 1/4 cup powdered sugar
For the Pecan Pie bars:
- Butter – 1 stick butter
- Coconut sugar – 1 cup coconut sugar
- Maple syrup – 1/2 cup maple syrup
- Vanilla – 2 teaspoons vanilla
- Salt – 1/4 teaspoon sea salt
- Eggs – 4 eggs
- Pecans – 2 cups pecan halves
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
We think this recipe is pretty perfect as-is, but here are a few easy ways to tweak it:
- Flour – feel free to use standard flour if you’re not gluten-free.
- Nuts – using pecans makes these bars a fun and tasty twist on the classic Thanksgiving pecan pie. But if you wanted, you could use hazelnuts, almonds, or cashews instead.
How to Make Pecan Pie Bars
These bars sit on a THICK gluten-free shortbread crust (it’s so good) which is baked first. While the crust bakes, we’ll prepare the filling in the most traditional pecan pie sense. Let’s get to it!
Step 1: Combine flour and powdered sugar in a medium sized bowl. Cut butter into 1/4 inch pieces and add to flour mixture. Using a pastry cutter or your hands, combine the butter with the flour until the mixture becomes crumbly.
Step 2: Press crust mixture into the bottom of an 8×8 pan lined with parchment paper. Bake in a 350 degree oven for 30 minutes, or until the top is golden brown.
Step 3: Melt butter in a saucepan over medium heat. Add coconut sugar, and whisk until smooth.
Step 4: Remove pan from heat and whisk in maple syrup, vanilla, and salt. Let cool 5-10 minutes.
Step 5: In a medium bowl, beat the eggs, then slowly pour the filling mixture into the eggs, whisking the whole time to ensure the eggs don’t cook.
Step 6: Place pecans on top of the baked shortbread crust, then pour the filling over the pecans.
Bake for 50 minutes, until filling is completely set and no longer jiggles in the center.
Let cool for one hour, then refrigerate. When ready, cut bars into 16 equal squares and serve!
Recipe Tips
Make in advance – if you want to make these bars ahead for Thanksgiving or another gathering, you have two good options: either make them and refrigerate for up to 6 days, or freeze them for a few months.
Wrap ‘em up – If you do choose to make these bars ahead, wrap them well in plastic wrap or aluminum foil.
How to Serve
Serve these addictive pecan pie bars still warm from the oven, room temp, or chilled.
Want to gild the lily? Top them off with a dollop of whipped cream or vanilla ice cream.
How to Store
Refrigerate the bars, covered, for up to 6 days. Or, wrap them well with plastic wrap or aluminum foil and freeze for a few months.
Frequently Asked Questions
Good question! You’ll know the bars are ready to come out of the oven when the filling no longer jiggles in the center! Be sure to lightly shake the dish to be sure the pecan pie filling is jiggle-free before pulling them out of the oven.
Absolutely! Just store the bars in the fridge until you’re ready to serve. These bars will last for 5-6 days in the fridge.
Sure! That’s a great idea. The day before you’re ready to enjoy the bars, just pull them out of the freezer and let them sit in the fridge to thaw overnight. Enjoy!
More Thanksgiving Dessert Recipes
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Pecan Pie Bars (GF)
Ingredients
For the Crust:
- 1 cup flour, we use this one for gluten-free
- 8 tablespoons butter, chilled
- 1/4 cup powdered sugar
For the Pecan Pie bars:
- 1 stick butter
- 1 cup coconut sugar
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- 1/4 teaspoon sea salt
- 4 eggs
- 2 cups pecan halves
Instructions
For the Crust:
- Preheat the oven to 350.
- Combine flour and powdered sugar in a medium sized bowl. Cut butter into 1/4 inch pieces and add to flour mixture. Using a pastry cutter or your hands, combine the butter with the flour until the mixture becomes crumbly.
- Press crust mixture into the bottom of an 8×8 pan lined with parchment paper. Bake for 30 minutes or until the top is golden brown.
For the Pecan Pie Bar Filling:
- Melt butter in a saucepan over medium heat. Add coconut sugar, and whisk until smooth.
- Remove pan from heat and whisk in maple syrup, vanilla, and salt. Let cool 5-10 minutes.
- In a medium bowl, beat the eggs, then slowly pour the filling mixture into the eggs, whisking the whole time to ensure the eggs don’t cook.
- Place pecans on top of the baked shortbread crust, then pour the filling over the pecans.
- Bake for 50 minutes, until filling is completely set and no longer jiggles in the center.
- Let cool for one hour, then refrigerate. When ready, cut bars into 16 equal squares and serve!
Nutrition
This is my 4th year making these! I eat paleo mostly, but my 20% includes less paleo choices, but always GF due to autoimmunity. I absolutely love these pecan pie bars, and even more telling, everyone else likes them, too. A lot! Great recipe.
Wahoo! I’m so glad, Amy. Thank you so much for sharing this with us!
For Pecan Pie Bars, try this substitute!
WHITE KARO SYRUP instead of Maple syrup. It has an amazing taste difference you will also enjoy!
(from my grandmother’s Southern Pecan Pie recipe — Cassy, try it in making a Pecan Pie too!)
Thanks for the suggestion, Roben!
Would this recipe within egg replacer like Bob’s Red Mill or another vegan option?
Great question, Mar! We’ve never actually tried it, but I don’t see why it wouldn’t work! Please try it and let us know how it turns out!
This was really good. My crust isn’t as thick as it should be. Am I missing something? Does it have to be pressed super highly? I pressed it well but maybe the mixture seeped into crust.
It’s so hard to know where it could’ve gone wrong since we aren’t in the kitchen with you, Audrey! We’re so glad you enjoyed the flavors though – this recipe is definitely a good one!
We loved these! They really did taste like the “real” thing and were super easy to make in advance.
Amazing! We’re so glad, Kelly!
A big hit at Thanksgiving dinner. I added chopped up chocolate because why not?!
What a great addition!! We’re glad they were a hit!
The pecan pie filling sips under the crust and separated from the crust when cut. It was a disaster.
Oh no!! I’m so sorry, May. We haven’t had that issue!
If you don’t have an 8×8 square pan, will a 9 inch pie pan work, do you think? Looking forward to making and tasting these, I can tell they’re going to be to die for!
Yes, that’ll work, Hannah!