These gluten free pecan pie bars are a Thanksgiving favorite, and I love that there's no pie crust to roll out. I cut this recipe into 16 generous bars, perfect if they're the main dessert, or slice them smaller for a dessert table.
These gluten free pecan pie bars come together quickly and taste just like a slice of pecan pie without all the extra effort.
Made with pure maple syrup instead of corn syrup, they're rich, gooey, and delicious served after a meal with a cup of coffee or tea.
If you are looking for more Thanksgiving dessert recipe ideas try my Gluten Free Praline Pumpkin Pie, my Gluten Free Pumpkin Gingersnap Parfait, my Gluten Free Cranberry Apple Crisp or my Gluten Free Strawberry Pretzel Dessert.
You can find all of my Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes
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Why You'll Love These Bars
- No corn syrup, made with pure maple syrup instead
- No pie crust to roll out
- Easy to slice and serve a crowd
- Great for making ahead of Thanksgiving
Ingredient Notes
- Pure maple syrup gives these bars a rich, slightly caramel flavor without needing corn syrup.
- When mixing the filling, beat just until the ingredients come together, overmixing can make the filling dense instead of gooey.
Make Ahead Tips
These bars can be made 3 to 4 days in advance. Store them covered in the refrigerator, then set them out the morning you plan to serve them so they come to room temperature by dessert time.
Serving Suggestions
These bars are delicious on their own with a cup of coffee or tea. They are also great served with a scoop of vanilla ice cream or a dollop of whipped cream for something extra special.
Storage and Freezing
Store the bars covered in the refrigerator for up to 3 days. You can also place each bar in an individual container for easy grab and go servings. To freeze, store in a freezer safe container for up to a month.
Top Tip
When mixing the filling, beat just until the ingredients come together. Over mixing can make the filling dense instead of gooey, so stop as soon as everything is combined.
Frequently Asked Questions
You can place a lid or plastic wrap over the container you baked the bars in and store them like that in the refrigerator. I also like placing each bar in a small glass container so they are ready for single servings.
Then they can be taken out of the fridge for a quick treat or to be put into a lunch box. If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.
Yes! They do well in a freezer safe container in the freezer for up to a month. You could make these a few days or a week prior to Thanksgiving or an event you want to take them too and then freeze them so you're not rushed to make dessert while cooking the rest of the meal.
These bars can be made 3 to 4 days ahead of time. Store them in the refrigerator, then take them out the morning of your event so they're at room temperature by dessert time.
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Gluten Free Pecan Pie Bars
- Total Time: 1 hour 10 minutes
- Yield: 16 large bars 1x
- Diet: Gluten Free
Description
These gluten free pecan pie bars have a buttery shortbread crust and a rich, gooey filling made with pure maple syrup instead of corn syrup. They're easy to slice and share, perfect for Thanksgiving or any fall gathering.
Ingredients
Crust:
- 2 cups Gluten Free Flour
- 1 cup Unsalted Butter, at room temperature
- ⅓ cup Brown Sugar
- ⅓ cup Pecans, finely chopped
Filling:
- ⅓ cup Granulated Sugar
- ⅓ cup Brown Sugar
- ⅓ cup Gluten Free Flour
- 1 tsp. Sea Salt
- 1 cup Pure Maple Syrup
- 4 large Eggs
- 2 tsp. Vanilla Extract
- 1 cup Pecans, coarsely chopped
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.
In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.
In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.
Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.
While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.
When the crust comes out of the oven pour the filling mixture over top.
Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.
Cool completely before cutting into bars.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free pecan pie bars turn out for you! Leave a comment and star rating below, and let me know if they make it onto your Thanksgiving dessert table. Don't forget to pin this recipe so you can find it again when the holidays roll around.
Pecan Pie Bars Ingredients
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.
In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.
In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.
Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.
While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.
When the crust comes out of the oven pour the filling mixture over top.
Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.
Cool completely before cutting into bars.
Maureen says
How far in advance do you think you could make these and how would you store them?
smallfarmbiglife says
I think these could be made 3-4 days in advance and I would store them in the refrigerator. Take them out the morning you are going to serve them so they are room temperature by dessert time. I hope you enjoy this recipe. ~Elaine