With a rich, buttery crust topped with gooey caramel filling and crunchy pecans, these gluten-free pecan pie bars are perfect for those who love pecan pie but don’t want the hassle of preparing the crust! It’s the perfect sweet treat for the fall and holiday season! Dairy-free too.

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Pecan Pie Lovers, This One’s For You!

If you’ve always loved pecan pie with its deliciously buttery crust, sweet caramel filling and the characteristic crunch of pecans, then boy, do I have a treat for you!

This is pecan pie in individual bar form, with the same great taste and texture, but the best part is there’s no need to shape any crust!

Top down view of pecan pie bars (gluten-free, dairy-free)

A stack of pecan pie squares on wooden board.

Why You’ll Love this Recipe:

Simple Ingredients: The ingredients for these pecan pie squares are easily accessible at the local grocery store (nothing fancy required!).
Easy to Make: Preparing these gluten-free dessert bars requires just a few steps uncomplicated steps, and a batch is ready in under an hour!
Totally Gluten-Free & Dairy-Free: The best part is that this pecan bars recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Pecan pie bars on parchment-lined wooden board.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free pecan pie bars recipe.

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

Ingredients for gluten-free pecan pie bars recipe laid out on marble board.

Recipe Notes + Substitutions:

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour (a gluten-free 1:1 substitute for regular 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. If your gluten-free flour blend does not already include it, make sure to add it in.
Sugar: I used white sugar for the crust, but you can also use cane sugar or light brown sugar if you prefer.
Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Brown Sugar: For the caramel filling, I’ve used light brown sugar, but coconut sugar will work too.
Maple Syrup: I used maple syrup for extra sweetening. If you like, you can also use honey or agave nectar instead.
Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Vanilla Extract: I like adding vanilla extract for extra flavor. However if you’re not a fan of vanilla extract, feel free to leave it out.
Pecans: Make sure to use raw unsalted pecans for these pecan pie bars.

How to Make Gluten-Free Pecan Pie Bars:

Butter cubes on top of flour mixture in food processor

Combine Crust Ingredients: In a high-speed blender or food processor, combine the gluten-free 1:1 flour, xanthan gum (if using), cold butter, granulated sugar, and a pinch of salt.

Processed flour mixture in food processor.

Pulse Until Coarse: Pulse until the mixture resembles coarse crumbs with buttery texture.

Press Crust Mixture into Pan: Transfer the crust mixture into a parchment-lined baking pan. Press it evenly into the bottom with your hands or the back of a spoon to create a smooth crust layer. Make sure it covers the pan fully and is packed tightly.

Bake Until Golden Brown: Bake the crust in the preheated oven at 350F (175C) for about 18–20 minutes, until it turns lightly golden around the edges. Once done, remove the crust.

Prepare Caramel Filling: While the crust is baking, prepare the pecan filling. In a saucepan, add brown sugar, butter, maple syrup, cream, salt, and vanilla extract. Cook over low heat, stirring constantly, for 4–5 minutes after boiling until smooth.

Add Pecans to Caramel: Stir in pecans and remove from heat.

Pecan pie bar mixture in pan before baking.

Pour Filling Over Crust: Pour the pecan filling over the warm baked crust. Use a spatula to spread it evenly to all corners of the pan, making sure the pecans are distributed evenly.

Bake Until Ready: Return the pan to the oven and bake for another 25–30 minutes, until the filling is set and slightly bubbling around the edges. The center should look firm but still a little soft—it will set more as it cools.

Gluten dairy-free pecan squares on parchment paper.

Let Cool Before Slicing: Remove the pan from the oven and place it on a wire rack to cool completely, at least 2 hours. Once fully cooled, use the parchment paper overhang to lift the pecan pie slab out of the pan. Place it on a cutting board and use a sharp knife to cut into squares or bars.

A stack of gluten-free dairy-free pecan bars

Serve and Enjoy: Serve the bars as they are, or with a little whipped cream or ice cream if you like. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Dish by Dish Tips:

Storing: To store, place the gluten-free dairy-free pecan pie bars in an airtight container or wrap them in plastic wrap, and store in the refrigerator for up to 4 days.
Shape of Choice: I cut these into squares, but you also cut them into rectangles.

Up close view of pecan bars on parchment-lined wooden board.

Gluten-Free Desserts to Indulge In:

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!

Gluten-Free Pecan Pie Bars (Dairy-Free)

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Author: Felicia Lim
Total Time: 1 hour
Yield: 16 bars 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Units Scale

For the Crust:

2 cups gluten-free 1:1 flour
1/2 teaspoon xanthan gum
1/2 cup sugar
Pinch of salt
1 cup cold unsalted dairy-free butter, cubed

For the Filling:

1/2 cup light brown sugar
1/3 cup unsalted dairy-free butter
1/3 cup maple syrup
1/4 cup dairy-free heavy cream
Pinch of salt
1 tablespoon vanilla extract
2 cups raw, unsalted pecans

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Instructions

Preheat and Line: Preheat the oven to 350F (175C). Line a 7” x 9” metal baking pan with parchment paper.
Combine Crust Ingredients: In a high-speed blender or food processor, combine the gluten-free 1:1 flour, xanthan gum (if using), cold butter, granulated sugar, and a pinch of salt.
Pulse Until Coarse: Pulse until the mixture resembles coarse crumbs with buttery texture.
Press Crust Mixture into Pan: Transfer the crust mixture into the prepared baking pan. Press it evenly into the bottom with your hands or the back of a spoon to create a smooth crust layer. Make sure it covers the pan fully and is packed tightly.
Bake Until Golden Brown: Bake the crust in the preheated oven for about 18–20 minutes, until it turns lightly golden around the edges. Once done, remove the crust.
Prepare Caramel Filling: While the crust is baking, prepare the pecan filling. In a saucepan, add brown sugar, butter, maple syrup, cream, salt, and vanilla extract. Cook over low heat, stirring constantly, for 4–5 minutes after boiling until smooth.
Add Pecans into Caramel: Stir in pecans and remove from heat.
Pour Filling Over Crust: Pour the pecan filling over the warm baked crust. Use a spatula to spread it evenly to all corners of the pan, making sure the pecans are distributed evenly.
Bake Until Ready: Return the pan to the oven and bake for another 25–30 minutes, until the filling is set and slightly bubbling around the edges. The center should look firm but still a little soft—it will set more as it cools.
Let Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely, at least 2 hours. This helps the filling set so the bars can be cut cleanly.
Slice into Squares: Once fully cooled, use the parchment paper overhang to lift the pecan pie slab out of the pan. Place it on a cutting board and use a sharp knife to cut into squares or bars.
Serve and Enjoy: Serve the bars as they are, or with a little whipped cream or ice cream if you like. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour (a gluten-free 1:1 substitute for regular 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. If your gluten-free flour blend does not already include it, make sure to add it in.

Sugar: I used white sugar for the crust, but you can also use cane sugar or light brown sugar if you prefer.

Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Brown Sugar: For the caramel filling, I’ve used light brown sugar, but coconut sugar will work too.

Maple Syrup: I used maple syrup for extra sweetening. If you like, you can also use honey or agave nectar instead.

Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Vanilla Extract: I like adding vanilla extract for extra flavor. However if you’re not a fan of vanilla extract, feel free to leave it out.

Pecans: Make sure to use raw, unsalted pecans for these pecan pie bars.

Storing: To store, place the gluten-free dairy-free pecan pie bars in an airtight container or wrap them in plastic wrap, and store in the refrigerator for up to 4 days.

Prep Time: 10 mins
Cook Time: 50 mins
Category: Desserts
Method: Stovetop + Baking
Cuisine: American