What’s not to swoon over in these ooey-gooey Pecan Pie Bars? Consider the buttery, shortbread crust topped with sweet filling and crunchy pecans. Then topped with a creamy whipped topping. This is the best and easiest way to enjoy pecan pie.
The bars boast the same amazing flavor of pecan pie, only they’re much easier to make, bake, and serve.
This recipe is your golden ticket to a delicious pecan treat on the dessert table everyone will enjoy… regardless if you eat gluten and dairy free or not.
No one will even guess these are allergen friendly.
So it should come as no surprise these have become one of our go-to desserts for Thanksgiving.
And if I’m being honest, we usually make a batch of these Pecan Pie Bars earlier in the fall too.
Would it surprise you if we mentioned we’ve even baked these for Father’s Day.
Hey– when the hubs loves pecans, you know just what he wants for his special day! These bars work great for work parties, baby showers, and potlucks.
Pecan Pie Bars are always a crowd pleaser– no matter the season or occasion.
pecan pie bar ingredient + recipe notes
- gluten free flour— use the spoon and level method mentioned below. We recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Mix. This is our go-to baking mix for everything. This contains xanthan gum.
- xanthan gum— omit if your gluten free flour blend contains this or guar gum
- granulated sugar
- kosher salt
- dairy free butter— our go-to is Earth Balance Buttery Sticks (soy free too)
- brown sugar— packed
- light Karo Syrup— this brand is gluten free and produced in a gluten free facility; read here
- large eggs
- chopped pecans
- vanilla extract— we use the McCormick brand
- topping suggestions– add a dollop of homemade whipped topping, So Delicious CoCoWhip Topping to the top of each serving or So Delicious Vanilla Ice cream on the side
frequently asked questions
what does the “spoon and level method” mean
This is so important to follow when using flour in any recipe.
Flour must be accurately measured for recipes to turn out. However many have been measuring flour inaccurately (including us for a time!)
For instance, if a recipe calls for one cup of flour, and you scoop the flour out of the bag with the measuring cup, you could end up with 1.25 times as much flour instead!
By scooping the flour directly out of the bag, one is essentially packing extra flour into the measuring cup.
This can make a huge difference in the taste and appearance of recipes.
Instead â€œspoonâ€ the flour out by a large spoon and level the top of the measuring cup by scraping a knife across the top.
You can learn more about this here at Love and Lemons.
can these be baked ahead of time
Yes. These are the perfect desert to bake a day or two ahead of time. Once they have completely cooled top with an airtight cover and store on the counter top. Cut just before serving.
more fall recipes you’ll love
- soft pumpkin cookies— these cookies will melt-in-your-mouth. They are so delicious and you can spread cream cheese frosting across them.
- pumpkin bread with cream cheese frosting– this sliced bread with cream cheese frosting is a must this fall. You will fall in love with this recipe.
- crock-pot chex-mix— this crunchy mix is one of our favorite fall snacks. It’s loaded with Chex cereal, peanuts, pretzels, Whole O’s cereal and the yummiest seasonings.
- caramel apple cookies— cookies flavored with warm apple pie spice, shredded fresh apple, sweet apple juice. And theyâ€™re topped with a thick, brown sugar frosting and roasted pecans
- pumpkin cinnamon sugar donuts— soft and moist on the inside, with a sweet crunchy cinnamon sugar coating on the outside these donuts are also soy and egg free.
what readers are saying about this recipe
- Katrina on Facebook- “I just made this and it’s soooooo good.”
- Heather on Instagram- “I made these last weekend and they were a hit, so delicious and no one woulda known they were GF!”
Bake these ooey-gooey sweet and crunchy Pecan Pie Bars once and you’ll be hooked.
This easy recipe is the perfect quick substitute to replace rolling out and crimping a gluten and dairy free pie crust.
The best part is you won’t be skimping out on any of the pecan pie taste you love.
You will find several more fall and Thanksgiving Day recipes on my website.
Go ahead and explore now, pin away, and make your food lists to avoid the stress of last minute food planning.
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Eat well and feel well,
Pecan Pie Bars
- 2 c gluten free all-purpose flour suggestions in post
- 1 tsp xanthan gum omit if your flour blend has this or guar gum in the blend
- ½ c granulated sugar
- ¼ tsp salt
- ¾ c dairy free butter cut into small pieces, brand suggestion in post
Pecan Pie Filling
- 1 c brown sugar packed
- 1 c light Karo
- ½ c dairy free butter
- 4 large eggs beaten
- 2½ c chopped pecans
- 1 tsp vanilla extract
- Preheat oven to 350°F. Grease a 9×13-inch pan, set aside.
- In a large mixing bowl, whisk together the flour, xanthan gum (if needed), granulated sugar, and salt. Cut 1 stick of butter into chunks and place in bowl. Using a pastry blender work the crust mixture until fine crumbs begin to form.
- Press crust mixture into the prepared pan. Bake for 15 minutes, or until the crust is lightly browned.
- In a saucepan over medium heat combine the brown sugar, Karo, and butter. Bring to a boil, stirring gently.
- Remove from heat and place 1 cup of the hot mixture into a measuring cup. Slowly pour the hot mixture into the beaten eggs, whisking constantly. Add this to the hot mixture. Stir in the pecans and vanilla.
- Pour the filling over the crust and bake for 30-35 minutes or until set.
- Remove and cool completely in the pan before cutting into bars. Top with dairy free whipped topping and serve. Store bars in an airtight container up to 5 days.
- Store bars in an airtight container up to 5 days.
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This delicious recipe was safely adapted from a Pecan Pie Bar recipe on Neighborhood Food found here.