Chocolate Pecan Bars (Gluten-Free, Dairy-Free)

Perfect Cookie Bars

Interlaced with chopped chocolate and plenty of pecans for the most delicious combination, these chocolate pecan bars are sprinkled with a pinch of flaky sea salt for a great contrast in taste and depth of flavor.

You can even think of these as chocolate pecan pie bars – the perfect treat and easy dessert for Thanksgiving dinner and the holidays.

Literally cookies in bar form, they are actually easier to make than cookies because you don’t need to roll any cookie dough before baking or worry that the dough might spread too much while baking.

Just pour the batter into the pan, bake and then slice! Violà! How much easier can it get?

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these chocolate pecan bars are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: All you need to do for this easy recipe is mix the dry ingredients with the wet ingredients and then mix in the chopped chocolates and pecans to get the batter. Then bake, slice and enjoy this delicious dessert!
• Perfect Flavor & Texture: The sweetness of the chocolate are balanced out with the sea salt, and the fudgy texture of the blondies contrast with the crunchiness of the pecans and chocolate chunks. An easy holiday dessert everyone will love!
• Totally Gluten-Free & Dairy-Free: The best part is that these chocolate pecan brownies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this chocolate pecan bars recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes/Substitutions:

• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, you may also use coconut oil (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). However, if you are not lactose-intolerant, go ahead and use regular butter if you prefer.
• Sugar: I used dark brown sugar, but you may also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Vanilla Extract: I added vanilla extract for extra flavor, but if you’re not a fan of vanilla, you may leave it out if you prefer.
• Eggs: Eggs help to bind the ingredients together, so make sure you add them in. I’ve never made this recipe without eggs, but if you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this recipe-free, please let me know how it goes in the comments below, I’d love to know!).
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Ground Cinnamon: Adding a pinch of ground cinnamon adds a beautiful flavor, so I highly recommend it.
• Pecans: Since this is a recipe for chocolate pecans bars, pecans are a star ingredients. However, if you wish, you can also swap out the chopped pecans for other types of chopped nuts (such as walnuts, cashew nuts, pistachios or hazelnuts).
• Chocolate: I used dairy-free chocolate to keep this chocolate pecan bars recipe dairy-free. If you are not lactose-intolerant, feel free to use regular semi-sweet or dark chocolate instead.

How to Make Chocolate Pecan Bars (Step by Step):

1. Preheat and Line

Heat oven to 350F. Line a 9” x 9” baking pan with parchment paper and set aside.

2. Cook Butter Until Browned

In a small saucepan, brown the unsalted dairy-free butter.

Melt on medium heat, stirring every couple minutes until the melted butter begins to create brown bits at the bottom of the pot and gives off a nutty scent – it should be golden brown in color.

3. Let Browned Butter Cool

Pour into a large bowl and let cool for a couple minutes.

4. Add Sugar, Vanilla and Eggs

Add the brown sugar to the cooled browned butter and whisk together. Now add the vanilla and eggs whisking again until thoroughly combined.

5. Add Flour, Cinnamon and Salt

Pour in the gluten-free all-purpose flour, xanthan gum (if using), ground cinnamon and salt into the bowl with the wet ingredients.

Use a wooden spoon or rubber spatula to fold in the dry ingredients until a thick cookie batter forms, similar to a brownie batter consistency.

6. Fold in Pecans and Chocolate

Combine the chopped pecans and chopped dairy-free chocolate pieces.

Reserve ¼ cup of the pecan-chocolate mixture for topping. Fold in the pecans and chocolate until combined.

7. Transfer Batter to Baking Dish

Pour the batter into the prepared baking dish and spread it out with a spatula to get an even layer. Sprinkle the remaining pecans and chocolate on top of the batter.

8. Bake Until Ready

Bake the batter in the oven for 25 minutes or until a toothpick inserted comes out clean.

9. Sprinkle Sea Salt and Let Cool

Sprinkle coarse sea salt on the cookie bars straight out of the oven. Let cool for about 15 minutes on a wire rack before slicing into bars.

10. Cut and Enjoy

Cut the chocolate pecan brownies into 9 equal squares and enjoy these gluten-free cookie bars!

Dish by Dish Tips/Tricks:

• Not a Fan of Salty Desserts? If you don’t fancy mixing sweet and salty in the same bite, feel free to leave out the sprinkle of sea salt on top. Salt and chocolate is a love-or-hate combination that not everyone enjoys, and it’s completely up to you!
• Use Other Nuts: Feel free to swap out the chopped pecans for other types of chopped nuts (such as walnuts, cashew nuts, pistachios or hazelnuts).
• Use Chocolate Chips: Instead of chopped chocolate chunks, feel free to use chocolate chips in these dessert bars instead.

Recipe FAQs:

Gluten-Free Cookies to Bake:

• Easy Oatmeal Cookies (Gluten-Free, Dairy-Free)
• Graham Crackers (Gluten-Free, Dairy-Free)
• Almond Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Sweet Treats You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Chocolate Pecan Bars (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 9 cookie bars 1x
• Diet: Gluten Free

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Description

These chocolate pecan bars are fudgy blondies studded with chopped pecans and chocolate chunks, and are the perfect sweet treat or snack anytime of the day. Totally gluten-free and dairy-free too.

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Ingredients

Scale 1x2x3x

• 1/3 cup unsalted dairy-free butter, softened
• 1 cup dark brown sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1 cup gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped
• 6 ounce dairy-free chocolate, chopped
• Flaky sea salt, for topping (optional)

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Instructions

1. Preheat and Line: Preheat the oven to 350F. Line a 9” x 9” baking pan with parchment paper and set aside.
2. Cook Butter Until Browned: In a saucepan, brown the unsalted dairy-free butter. Melt on medium heat, stirring every couple minutes until the melted butter begins to create brown bits at the bottom of the pot and give off a nutty scent.
3. Let Browned Butter Cool: Pour into a mixing bowl and let cool for a couple minutes.
4. Add Sugar, Vanilla and Eggs: Add the brown sugar to the cooled browned butter and whisk together. Now add the vanilla and eggs whisking again until thoroughly combined.
5. Add Flour, Cinnamon and Salt: Pour in the gluten-free all-purpose flour, xanthan gum (if using), ground cinnamon and salt into the bowl with the wet ingredients. Use a wooden spoon or rubber spatula to fold in the dry ingredients until a thick cookie batter forms, similar to a brownie batter consistency.
6. Fold in Pecans and Chocolate: Combine the chopped pecans and chopped dairy-free chocolate pieces. Reserve ¼ cup of the pecan-chocolate mixture for topping. Fold in the pecans and chocolate until combined.
7. Transfer Batter to Baking Dish: Pour the batter into the prepared baking dish. Sprinkle with the remaining pecans and chocolate on top.
8. Bake Until Ready: Bake the batter in the oven for 25 minutes or until a toothpick inserted comes out clean.
9. Sprinkle Sea Salt and Let Cool: Sprinkle flaky sea salt on the cookie bars straight out of the oven. Let cool for about 15 minutes in the baking pan before removing and cutting.
10. Cut and Enjoy: Cut the chocolate pecan brownies into 9 equal squares and enjoy!

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, you may also use coconut oil (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). However, if you are not lactose-intolerant, go ahead and use regular butter if you prefer.

Sugar: I used dark brown sugar, but you may also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I added vanilla extract for extra flavor, but if you’re not a fan of vanilla, you may leave it out if you prefer.

Eggs: Eggs help to bind the ingredients together, so make sure you add them in. I’ve never made this recipe without eggs, but if you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this recipe-free, please let me know how it goes in the comments below, I’d love to know!).

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Ground Cinnamon: Adding a pinch of ground cinnamon adds a beautiful flavor, so I highly recommend it.

Pecans: Since this is a recipe for chocolate pecans bars, pecans are a star ingredients. However, if you wish, you can also swap out the chopped pecans for other types of chopped nuts (such as walnuts, cashew nuts, pistachios or hazelnuts).

Chocolate: I used dairy-free chocolate to keep this chocolate pecan bars recipe dairy-free. If you are not lactose-intolerant, feel free to use regular semi-sweet chocolate instead.

Storing: To store, place these chocolate pecan bars in an airtight container or individually wrap each cut cookie bar in plastic wrap in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cooling Time: 15 mins
• Cook Time: 25 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: chocolate pecan bars

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