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Finally, a gluten-free Pecan Pie Bar that tastes 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.
These Pecan Pie Bars mark the beginning of TWO things for the blog:
- Holiday Season 2017 if officially upon us! This is just the tip of the festive iceberg and I cannot WAIT for you to see what else I have up my sleeve. You can expect recipes for a gluten-free stuffing, roasted turnip pesto, collagen hot chocolates, roasted duck, thumbprint cookies, and so much more!
- A decidedly less legalistic approach to my blogging.
Let’s talk about that 2nd one, because a lot of thought has gone into the decision. My life is about to change BIG TIME (re: our first baby is due in January) and I’ve been having some real heart-to-hearts with myself about how I represent myself here on the blog. Earlier this year, I decided to share more details of our lives with honest trimester pregnancy updates (baby announcement HERE and 1st trimester update HERE). I love sharing these details with you! Yes, I keep a few pieces of information close to home (out of respect for my family), but being an open-book is truly in my nature. I *know* the more I share, the more I invite outside opinions of our personal family decisions. These opinions aren’t always easy to navigate, but they’re real life.
In this vein, I’ve made the decision that I want the blog to be a representation of my own personal, honest, and not Paleo-perfect “perfect you plan.”
The Fed & Fit Project
Side note: if you’re new here, the “perfect you plan” (or PYP) is the ultimate destination of my signature online food + fitness + healthy lifestyle program, the Fed & Fit Project. I coined this phrase with the purpose of helping to direct you to the healthy lifestyle “plan” perfectly designed by and for YOU. It includes the right amount of water for you, the healthy mindset habits that help you feel great, the best-for-you sleep habits, the right fitness routine for your preferences/budget/time, and (of course) the list of foods + amounts of those foods that make you feel YOUR BEST. The PYP can allow for the occasional piece of wedding cake because wedding cake is REAL LIFE. The PYP can guide you towards sautéed kale in the morning, baked sweet potatoes during your luteal phase (ladies), and the replacement of soda with a sparkling water that you really love. The PYP is the answer to a naturally, eventually effortless healthy lifestyle. It frees you from the burden of dietary dogma and gives you a compass to navigate this great big world of endless decisions.
…can you tell I’m passionate about it? I AM. This program is my pride and joy. If you want to learn more, please click HERE and be sure to get your name on the email list. We’ll send you a note when it opens up for a new round each month.
Though sometimes I only cook up the squeakiest-clean Paleo recipes, other times I have a hankering for an as-close-to-the-real-thing-as-possible gluten-free Pecan Pie Bar. I live out my “perfect plan” (aka, balance) in my every day life and I’ve decided that I want to share more of that here. I want to share MORE than just squeaky-clean inspiration. Having a baby is going to bring out even more of the messy, not-perfect, but somehow-it-all-works side of how we make decisions and I want to build a platform that expects (and SUPPORTS) such honesty.
WHO KNEW Pecan Pie Bars could mean so much? Ha!
So, about these bars. They’re ridiculously delicious. NO, they are not Paleo …not by a long shot. The recipe calls for a measure-for-measure (or cup-for-cup) gluten-free flour substitute, powdered sugar (gasp!), and more sweetness in the form of maple syrup and coconut sugar. Like I said, they’re as-close-to-the-real-thing-as-possible and I feel confident that my grandmother would take a bite and nod her approval.
How do you 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!
For the Crust
- Preheat the oven to 350°F.
- Combine the Flour + Sugar, then Add Butter – combine the flour and powdered sugar in a medium-sized bowl. Then, cut the butter into 1/4-inch pieces and add them to the flour mixture. Using a pastry cutter or your hands, combine the butter with the flour until the mixture becomes crumbly.
- Press into Baking Pan + Bake – press the crust mixture into the bottom of an 8×8 pan lined with parchment paper, then bake the crust for 30 minutes or until the top is golden brown.
For the Pecan Pie Bar Filling
- Melt the Butter + Add the Sugar – to make the pecan pie filling, we’ll first need to melt the butter in a saucepan over medium heat. Once melted, add the coconut sugar, and whisk until smooth.
- Whisk in Maple Syrup, Vanilla, and Salt – remove the buttery sugar pan from the heat, and whisk in the maple syrup, vanilla, and salt. Let the mixture cool for 5-10 minutes.
- Whisk the Eggs – 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.
- Assemble – place the pecans on top of the baked shortbread crust, then pour the filling over the pecans.
- Bake – bake the assembled pecan pie bars for 50 minutes, until the filling is completely set and no longer jiggles in the center.
- Let Cool, Refrigerate, Cut, and Serve! Let the bars cool for one hour, then refrigerate. When ready, cut the bars into 16 equal squares and serve!
I hope this really-not-Paleo recipe brings you and your family some joy this Holiday season. These delicious bars are from the heart and I hope they help you get a homemade dessert option on the table that you really, truly look forward to enjoying with loved ones.
Just for You
Dessert Recipes
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Pecan Pie Bars 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!
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!
Laiken says
Love this blog, friend! Love your honesty and can’t wait to see more PYP recipes on the blog! I’m all about that balance! 🙂
Cassy says
Thank you so much, Laiken! <3
Clare says
Hi! This is such wonderful timing for pecan bars. My mom has THE BEST pecan pie recipe. But my boyfriend can’t eat it, so this will be a great thing to try so he can eat it.
Question:I have the Bob’s Redmill gluten free baking flour. The bag says to add xanthum gum if using for baking for texture reasons. I’m curious if you’ve used this brand of flour, and.or what your experience is.
Thanks!
Cassy says
I have used it! I like it, you can absolutely use it for this recipe. The King Arthur one I linked here is just slightly flakier. Hope that helps!
Rachel says
Thank you SO much for this recipe! I’ve been looking for the perfect gluten free pecan pie/bars to make this Thanksgiving and I can’t wait to try this one! Also, THANK YOU for being so real and true to who you are. It’s the reason why your one of my favorite people to follow 🙂
Cassy says
Thank you, Rachel!!
Samantha says
Casey!
Have you ever made this recipe without the powdered sugar in the crust? Would it ruin the taste/texture of the recipe?
Thank you!
Cassy says
Haven’t tried it, but if you do give it a shot, please let us know how it turns out!
Humbe says
Hi Cassy,
Do you think do you think using Ghee in place of the butter would work for this recipe?
Thanks so much! 🙂
Cassy says
I think ghee will work!
Cassie Kellison says
Oh. My. Gosh. I made these last night and stuck them in the fridge. Today I transferred them to a freezer bag to await Thursday and of course had to taste one for quality control and Holy Smokes are these amazing! Last night I wanted to just eat the buttery caramel sauce by itself, but all together they were amazing. I may not share!
Cassy says
I’m so glad you like them, Cassie!
chlow says
Hi,
I don’t usually make gluten-free recipes but these look delicious and I would like to bake them for the holidays. What type of flour did you use/would you recommend using?
Thanks!!
Amber Link says
Hi Chloe! We used King Arthur Measure for Measure flour. We also like Bob’s Red Mill 1 to 1 and Cup4Cup – though we haven’t tested those two in this recipe!
Lindsay says
Made these for my early Thanksgiving meal with my mom and that side of my family… my brother-in-law said “thank you for introducing me to gluten free food that doesn’t suck!” I would say that is a huge compliment since he ate more of these bars than any other desserts offered! They are really yummy! Thank you for the recipe!
Cassy says
Aw, I’m so glad he liked them, Lindsay!! Happy Thanksgiving. <3
Karin says
Amazing! Thank you for your honesty! I am on a five year+ journey and finally kicked the sugar habit. It’s refreshing hearing a message of moderation. I sliced an apple to go with the leftover caramel sauce which is incredible by itself! Looking forward to enjoying the bars tomorrow on Thanksgiving Day!
Cassy says
Awesome, Karin! Happy Thanksgiving. <3
Marta says
Delicious! These came out beautifully for Thanksgiving. I was a little concerned because they seemed a bit mushy out of the oven, but after being refrigerated they firmed up nicely. Rave reviews all around!
Cassy says
I’m so glad, Marta!
Emily says
I’m making these early tomorrow morning to take to my life group Christmas party tomorrow night. I can’t wait!
Cassy says
Awesome! I hope you love them!
Lauren says
Holy moly these sound amazing! I’m definitely making these for an upcoming potluck at work! Thanks!
Samantha says
Sounds amazing! Would love to see an egg free version. I may attempt with flax eggs though.
Amber Goulden says
We are definitely working on egg-free baked goods over here, let us know if you wind up testing it!
Alanna says
Any possible substitution for coconut flour? Thanks ! Can’t wait to try it out.
Alanna says
Sugar*** whoops!
Brandi Schilhab says
Brown sugar or regular white sugar will work, Alanna!
Samantha says
These look amazing! Do you have a dairy free butter you would recommend for this recipe?
Brandi Schilhab says
I don’t have any recommendations for vegan butter subs, but if you can tolerate ghee, that’s a good option!
Hannah says
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!
Brandi Schilhab says
Yes, that’ll work, Hannah!
May says
The pecan pie filling sips under the crust and separated from the crust when cut. It was a disaster.
Brandi Schilhab says
Oh no!! I’m so sorry, May. We haven’t had that issue!
Summer says
A big hit at Thanksgiving dinner. I added chopped up chocolate because why not?!
Brandi Schilhab says
What a great addition!! We’re glad they were a hit!
Kelly says
We loved these! They really did taste like the “real” thing and were super easy to make in advance.
Brandi Schilhab says
Amazing! We’re so glad, Kelly!
Audrey says
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.
Brandi Schilhab says
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!
Roben says
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!)
Brandi Schilhab says
Thanks for the suggestion, Roben!
Amy says
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.
Brandi Schilhab says
Wahoo! I’m so glad, Amy. Thank you so much for sharing this with us!