Description
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.
Ingredients
- 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
- 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
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
