A short-bread like cookie base + the YUMMIEST pecan filling makes for an out of this world gluten-free treat! Perfect anytime but especially around the holidays. Plus this gluten-free dessert is dairy-free optional, corn syrup-free and super EASY to make!
New! Just made our first batch of the season and these are too good! A personal favorite!
And now you can watch a cooking video on this page to see how easy they are to make.
And if you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Hope you love them too!
These New Gluten-Free Pecan Bars are out of this world!
A shortbread-like cookie base topped with the yummiest pecan filling, my taste testers have been going crazy for them!
I made these new this year as an alternative to our pecan pie at Thanksgiving.
We have so many pies are our Thanksgiving and everyone wants to sample them all but not an entire slice if you know what I mean…
So these pecan bars are a perfect way to enjoy just a taste of your pecan pie!
The recipe combines our favorite shortbread cookie base from our Raspberry Crumble Bars with a filling based on crowd-pleasing Pecan Pie to make a real win!
Not only are they super tasty but in a bar form (rather than pie), they are so versatile— equally perfect on a holiday table, weekend party, game day dessert or as anytime treat!
The cookie base has a nice buttery flavor and perfect texture that provides just enough cookie to balance the jammy pecan filling…. and the filling is perfectly caramelized with just the right amount of sweet being balanced the crunch of the pecans.
So, so yummy!
And they are super easy to make!
They are made with 9 real, whole food ingredients, ones you probably have in your pantry with the exception of maybe the pecans.
Let’s start with the shortbread cookie base.
It’s just 4 ingredients and comes together quickly.
gluten-free all purpose flour (we use GF Jules, affiliate link)
butter or dairy free butter.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Pecan Bars…
This is one of those baking instances where order of operations matters…. mix the dry ingredients, then mix in the butter 1 piece at a time. Mix well and a dough will form.
Press into a pan and bake for 15 minutes.
While it bakes for just 15 minutes, you mix together the pecan filling.
As I mentioned, the filling is based on our amazing pecan pie, recipe from the Wayside Inn.
It’s just 6 ingredients and no corn syrup! (still 9 ingredients from your pantry because butter or dairy free butter is used in both the cookie base and the filling)
a touch of butter
and lots of pecans.
And it comes together quickly.
You first beat the eggs until they’re well combined, then add int the maple syrup and brown sugar and beat until the mix is a little frothy.
Add in the vanilla, butter and pecans and you are set!
Pour over the baked cookie base and top with a few whole or crush pecans and bake!
You could top it with extra crushed pecans, like the photo on the left or with whole pecans, like the photo on the right.
I’ve done both and both taste the same. It’s just a matter of preference.
And since you’re going to want to make these more than once, you can switch it up!
Just let the bars cool, slice into square and enjoy!
These bars are a fan favorite getting rave reviews from everyone, which makes them perfect dessert for a entertaining or any time!
Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
Using your hands, press the remaining dough into an even layer in the prepared baking pan.
Bake 14-16 minutes or until set, edges may start to brown.
After cookie base is baked, reduce oven to 325 degrees F
In a large bowl, beat eggs well using an electric mixer.
Add maple syrup and brown sugar, beat until well combined and a little frothy.
Add the last three ingredients (vanilla, butter, pecans) and mix until well combined.
Pour on top of cooked cookie base.
Add a few extra whole or crushed pecans to the top of the pie in any design or random pattern you like.
Bake (at 325 degrees F) for 45 minutes, checking at 30-35 minutes to make sure pecans not burning. If pecan's are starting to brown too much, cover with foil for the last 10 minutes. Update: if your oven runs "hot" check at 30 minutes to make sure pecans not burning and cover with foil to continue baking.
Let Cool. Remove from pan and slice into squares. Serve and enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...