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Gluten Free Pecan Pie Bars


  • Author: Michelle Powell
  • Total Time: 1 hour 40 minutes
  • Yield: 16 bars 1x
  • Diet: Gluten Free

Description

These easy Gluten Free Pecan Pie Bars seriously taste like a slice of your favorite pecan pie but are made healthy. They are loaded with wholesome ingredients and naturally sweetened with maple syrup. With only seven ingredients these Gluten Free Pecan Pie Bars are easy to make and are the perfect dessert for the holidays!


Ingredients

Scale

For the shortbread crust:

  • 1 ½ cups packed fine-blanched almond flour
  • 3 tbsp melted and cooled coconut oil (or melted butter)
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the filling:

  • ½ cup coconut sugar
  •  cup pure maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 ½ cups pecans, roughly chopped

Optional topping:

  • Sea salt, for sprinkling on top

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
  2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
  3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
  4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Notes

  • Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
  • Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth it!
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes