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Pecan Pie Bars

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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.

Layered pecan bars stacked on top of each other.

Did I already say these are easier to make and bake than traditional pecan pie? Let me say it again– these Pecan Pie Bars are the easiest and fastest way to make a pecan pie, especially considering the task of making a gluten and dairy free pie crust. 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 even guess these are allergen friendly.

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. I’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. They are always a crowd pleaser– no matter the season or occasion.

Layered Pecan Pie bars stacked on top of each other. The first layers is a shortbread crust, then a gooey filling, and lastly crunchy pecans.

pecan pie bar ingredient + recipe notes

The first layer is a baked short bread crust.
Pecan pie filling being poured onto a large baking pan over a shortbread crust.
A baked sheet pan of pecan pie bars.

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.
  • sliced 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.
Layered Pecan Pie bars stacked on top of each other. The first layers is a shortbread crust, then a gooey filling, and lastly crunchy pecans.

lastly

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. But 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,

Jill

Pecan Pie Bars

Course: Dessert
Keyword: Dairy Free, Gluten Free
Servings: 12 bars
Author: Eating Gluten and Dairy Free

Ingredients

  • 2 c gluten free all-purpose flour suggestions in post
  • 1 tsp xanthan gum (omit if your gf flour blend has this)
  • ½ c granulated sugar
  • ¼ tsp salt
  • ¾ c dairy free butter (1½ sticks, cut into small chunks) suggestions in post
  • 1 c brown sugar
  • 1 c light Karo
  • 4 large eggs, beaten
  • c chopped pecans
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13 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 ½ stick of 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 in 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. Store bars in an airtight container up to 5 days.

This delicious recipe was safely adapted from a Pecan Pie Bar recipe on Neighborhood Food found here.

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