Pecan Pie Bars
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What's not to swoon over in these ooey-gooey Gluten Free Dairy Free Pecan Pie Bars? A buttery shortbread crust, a sweet pecan filling, and a creamy whipped topping -- it's the best and easiest way to enjoy pecan pie.
These bars have all the flavor of a classic pecan pie, only they're much easier to make, bake, and serve -- no crimping a pie crust required. They've become one of our go-to desserts for Thanksgiving, though we usually make a batch earlier in the fall too (and yes, even for Father's Day, if pecans are someone's favorite).
This recipe is your golden ticket to a pecan treat everyone at the dessert table will enjoy, regardless of whether they eat gluten and dairy free. No one will even guess these bars are allergen friendly.
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
This matters for any recipe that uses flour.
If you scoop flour directly out of the bag with your measuring cup, you can end up packing in as much as 1.25 times too much -- which throws off the taste and texture of the finished bars.
Instead, spoon the flour into the measuring cup, then level off the top with a knife.
Yes. These are the perfect dessert to bake a day or two ahead. Once they've completely cooled, cover them tightly or transfer them to an airtight container and store at room temperature, then cut just before serving.
Yes, as written. They use a gluten-free 1-to-1 baking flour, dairy-free butter, and a dairy-free whipped topping. Just double-check your specific brands of gluten-free flour, Karo syrup, and vanilla extract, since formulations can vary.
Yes. Let them cool completely, then wrap individual bars tightly or store them in an airtight container with parchment between layers. They'll keep in the freezer for up to 2-3 months -- thaw at room temperature 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 they'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
"I just made this and it's soooo good" - Katrina
"I made these last weekend and they were a hit, so delicious and no one woulda known they were GF!" - Heather
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.
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.
Ingredients
Shortbread Crust
- 2 c gluten free all-purpose flour suggestions in post
- 1 teaspoon xanthan gum omit if your flour blend has this or guar gum in the blend
- ½ c granulated sugar
- ¼ teaspoon 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 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9x13-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.
Video
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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This delicious recipe was safely adapted from a Pecan Pie Bar recipe on Neighborhood Food found here.
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What is karo?
Karo Syrup is a corn syrup, Jill
Family loved it. Best dessert we had on Thanksgiving day!
Amber-- thank you for the review. I'm thrilled these were enjoyed by all on Thanksgiving. Jill