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

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.

Frequently Asked Questions

Supplies

Pecan Pie Bars 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.