These Gluten-Free Pecan Pie Bars are the perfect way to enjoy all the flavors of classic pecan pie in an easy, handheld treat. They’re rich, buttery, and filled with sweet maple flavor, crunchy pecans, and a soft, melt-in-your-mouth crust. Every bite has that perfect balance of nutty, gooey, and crisp! Perfect for fall gatherings, holidays, or anytime you’re craving something cozy and sweet.
All the Pie Flavor, None of the Fuss!
I absolutely love these Pecan Pie Bars made with almond flour because they’re such an easy and quick dessert to make, without all the time and effort that a real pecan pie requires. No fuss, no long baking time, and no rolling out dough!
You still get that same rich, buttery flavor and gooey texture, but in a simple bar form that’s just as delicious. And like my Apple Cider Donuts and Gluten Free Apple Crisp, these bars have all the cozy fall vibes baked right in.
Another reason I’m obsessed with this gluten-free pecan bars is that even though it’s completely gluten-free, no one ever notices! I love serving these bars after a comforting dinner like my Apple Cider Beef Stew or Apple Cider Chicken to keep the fall theme going. They’re also perfect for an afternoon snack with a warm mug of homemade apple cider. Pure autumn happiness!
Key Ingredients:
Almond Flour: After testing a few gluten-free options, the Bob’s Red Mill almond flour gave the crust the perfect soft, buttery texture. It holds together beautifully while adding that light, nutty flavor that pairs so well with pecans.
Tapioca Flour: I’ve made this crust a few times, and I noticed tapioca flour makes all the difference. It gives the base a little chew and keeps it from crumbling. It’s exactly what you want for clean, even slices.
Maple Syrup: Instead of using corn syrup, I went with pure maple syrup and loved the result. It brings natural sweetness and a warm depth of flavor. I tested both dark and amber maple syrup, and amber was my favorite for its balanced taste.
Butter: Melted butter adds that classic rich flavor and helps both the crust and filling bake up perfectly golden. I’ve also tried coconut oil for a dairy-free version and it works too.
Pecans: I tested with halved and chopped pecans, and chopped wins every time. They spread more evenly throughout the filling and make it much easier to cut the bars cleanly once baked. Every bite gets that perfect nutty crunch.
Coconut Milk: Just a touch makes the filling extra smooth and velvety. I tried heavy cream too and it’s great. So, you can use what ever you prefer.
How to Make Gluten Free Pecan Pie Bars:
Step 1: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper. In a bowl, whisk the wet ingredients together.
Step 2: Add almond flour, tapioca flour, and salt, and stir until a soft dough forms.
Step 3: Press dough evenly into the baking dish and bake for 10–15 minutes until lightly golden.
Step 4: In a saucepan, combine all the sauce ingredients except the pecans. Simmer over medium heat for 3–4 minutes, then stir in the chopped pecans.
Next: Pour the pecan mixture over the crust, spreading evenly. Bake for 18–20 minutes, until bubbling and set.
Finally: Cool completely, then chill for 2 hours before lifting from the pan and cutting into bars.
Recipe Tips
Line the Pan with Parchment Paper: Leave a bit of overhang on the sides so you can easily lift the bars out once cooled. It makes slicing so much easier and keeps the crust intact.
Pre-Bake the Crust: Don’t skip this step! Baking the crust first helps it set and prevents it from becoming soggy once the filling goes on top.
Let the Crust Cool Slightly: Allow this pecan pie bar recipe to cool for about 10 minutes before pouring the filling. This helps the layers bake evenly and keeps the crust from separating from the filling.
Don’t Overbake: The filling should look slightly jiggly in the center when you take it out. It will firm up as it cools. Overbaking can make the bars dry or overly chewy.
Cool Completely Before Cutting: These bars need time to set! Let them cool to room temperature (or chill briefly in the fridge) before slicing for clean, perfect squares. They’ll look so beautiful on the holiday table.
Gluten-Free Pecan Pie Bars
Equipment
Ingredients
For the crust:
- ¼ cup butter melted
- ¼ cup maple syrup
- 1.5 teaspoon vanilla extract
- 1 ½ cups almond flour
- ¼ cup tapioca flour
- ¼ teaspoon salt
For the filling:
- ½ cup butter melted
- ¼ cup maple syrup
- ½ cup sugar or brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon coconut milk
- 1 ½ cups pecans chopped
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the melted butter, maple syrup, and vanilla.
- Add almond flour, tapioca flour, and salt. Stir until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 10–15 minutes, until lightly golden. Remove from oven and set aside.
- In a medium saucepan, whisk together the melted butter, maple syrup, sugar, vanilla, salt, and milk.
- Bring to a gentle simmer over medium heat, whisking frequently, until the mixture thickens slightly (about 3–4 minutes). Stir in the chopped pecans until well coated.
- Pour the pecan mixture evenly over the baked crust. Spread it out with a spatula so the pecans are evenly distributed.
- Bake for another 18–20 minutes, until the pecan filling is bubbling and set.
- Let the bars cool completely in the pan. Then, put it in the fridge for about 2 hours. Use the parchment overhang to lift them out. Cut into squares or bars.
Notes
Once completely cooled, store leftovers in an airtight container at room temperature for up to 3 days. Layer them with parchment paper to prevent sticking. In the Refrigerator:
For longer storage, keep them in an airtight container in the fridge for up to 1 week. They’ll stay firm and fresh. Just let them come to room temperature before serving for the best texture. In the Freezer:
These bars freeze beautifully! Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or for about 30 minutes at room temperature when ready to enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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can I make this with all purpose flour??…
Yes you can. Use the same amount of all-purpose flour as the almond flour in the crust (1:1 swap). Since all-purpose flour doesn’t have the natural fat and moisture of almond flour, you might need to add 1–2 extra tablespoons of butter to the crust mixture to keep it tender and flavorful.