This easy recipe for gluten free pecan pie bars is made without corn syrup. The recipe uses pure maple syrup and has a delicious shortbread crust. These dessert bars are perfect for Thanksgiving and fall gatherings!
I cut this recipe into 16 generous sized bars. I would serve them this size if they are going to be the main dessert, but they could be cut into smaller bars if they are going on a dessert table.
These bars are really quick and easy to put together. I like not having to roll out a pie crust! They are delicious served after a meal with a cup of coffee or tea.
You can find all of my Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes
Jump to:
Ingredients
- Gluten Free Flour
- Unsalted Butter
- Brown Sugar
- Pecans
- Granulated Sugar
- Sea Salt
- Pure Maple Syrup
- Eggs
- Vanilla Extract
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.
Supplies
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.
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Pecan Pie Bars
- Total Time: 1 hour 10 minutes
- Yield: 16 large bars
- Diet: Gluten Free
Description
This easy recipe for gluten free pecan pie bars is made without corn syrup. The recipe uses pure maple syrup and has a delicious shortbread crust. These dessert bars are perfect for Thanksgiving and fall gatherings!
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
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