Gluten-Free Pecan Pie Bars
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.
Servings: 14 - 16 little squares
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
At Room Temperature:
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.
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
Serving: 1/16 | Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Cholesterol: 19mg | Sodium: 325mg | Potassium: 38mg | Fiber: 1g | Sugar: 11g | Calcium: 95mg