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
If you tried this recipe for Pecan Pie Bars, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
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
These look amazing! Do you have a dairy free butter you would recommend for this recipe?
I don’t have any recommendations for vegan butter subs, but if you can tolerate ghee, that’s a good option!
Any possible substitution for coconut flour? Thanks ! Can’t wait to try it out.
Sugar*** whoops!
Brown sugar or regular white sugar will work, Alanna!
Sounds amazing! Would love to see an egg free version. I may attempt with flax eggs though.
We are definitely working on egg-free baked goods over here, let us know if you wind up testing it!
Holy moly these sound amazing! I’m definitely making these for an upcoming potluck at work! Thanks!
I’m making these early tomorrow morning to take to my life group Christmas party tomorrow night. I can’t wait!
Awesome! I hope you love them!
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!
I’m so glad, Marta!
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!
Awesome, Karin! Happy Thanksgiving. <3
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!
Aw, I’m so glad he liked them, Lindsay!! Happy Thanksgiving. <3
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!!
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!
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!
I’m so glad you like them, Cassie!
Hi Cassy,
Do you think do you think using Ghee in place of the butter would work for this recipe?
Thanks so much! 🙂
I think ghee will work!
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!
Haven’t tried it, but if you do give it a shot, please let us know how it turns out!
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 🙂
Thank you, Rachel!!
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!
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!
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! 🙂
Thank you so much, Laiken! <3