There’s something undeniably nostalgic about pecan pie. It’s a dessert that brings to mind cozy family gatherings, bustling holiday kitchens, and that sweet, nutty aroma wafting through the air. But let’s be honest: not everyone has the time to whip up a traditional pecan pie from scratch. That’s where this easy recipe for pecan pie bars steps in. All the rich flavor of the classic dessert you love, packaged in convenient, handheld squares perfect for any occasion.
Why I Love This Recipe
Growing up in the South, pecan pie was a staple on every holiday table. Pecan pie was the centerpiece of family gatherings, its glossy, golden filling always stealing the show. While I loved the taste, the formality of slicing and serving a pie felt a little too stiff for the way we actually ate—usually standing around the kitchen island, sneaking bites before the turkey was carved. These pecan pie bars are my answer to those memories: a simpler, more casual way to enjoy that same incredible flavor. Every bite takes me back to warm southern kitchens and the comfort of family traditions.
Why You’ll Love It
These pecan pie bars capture everything you adore about traditional pecan pie with none of the fuss. The buttery, golden brown crust forms the perfect base for a gooey pecan filling that’s just the right balance of sweet and nutty. Whether you’re hosting a big crowd or baking for a cookie exchange, this recipe is a great option. The bars are simple to prepare with straightforward, no-fuss instructions, and the results are nothing short of irresistible. You’ll love the rich flavor, the gooey filling, and the way these bars keep beautifully for holiday gatherings or anytime snacking.
Ingredients That Make the Magic
This recipe uses simple ingredients you likely already have in your pantry, yet each one plays a crucial role in creating these delicious pecan pie bars.
- Butter: Unsalted butter at room temperature is essential for the crust and filling, providing richness and structure.
- Brown Sugar: Packed light brown sugar gives the crust its tender texture and caramel-like sweetness. It also enhances the pecan filling’s deep, molasses-like flavor.
- Gluten-Free All-Purpose Flour: Cup4Cup is my go-to brand for creating a crust that’s indistinguishable from traditional versions. It’s light, tender, and perfect for holding up the gooey filling.
- Heavy Cream: A small amount of cream adds lusciousness to the filling, making it smooth and creamy.
- Honey: Honey adds natural sweetness and helps the filling achieve its signature gooey texture.
- Pecan Halves: Raw pecans are the star of the show here. Their natural nuttiness complements the sweetness of the filling perfectly.
- Vanilla Extract: Just a splash of gluten-free pure vanilla extract enhances every flavor in these bars.
Step-by-Step Instructions
For the Crust:
- Preheat and Prep: Start by preheating your oven to 375°F and lining a 9 x 13-inch baking dish with parchment paper for easy removal.
- Mix the Dough: In the bowl of an electric mixer fitted with the paddle attachment, cream the room temperature butter and brown sugar until light and fluffy. Add the salt and mix well. Gradually add the gluten-free all-purpose flour, one cup at a time, until the mixture clumps together.
- Chill and Bake: Press the crust mixture into the prepared baking dish in an even layer. Chill the crust in the refrigerator for about 15–20 minutes, then bake in the preheated oven until golden brown, about 18–20 minutes. Let it cool completely.
For the Filling:
- Make the Pecan Mixture: In a saucepan over high heat, combine the butter, brown sugar, honey, granulated sugar, heavy cream, and salt. Stir constantly and bring to a boil until the mixture coats the back of a spoon, about 1 minute. Remove from heat and carefully stir in the pecan halves and vanilla extract. Be cautious when adding vanilla to the hot mixture as it may splatter.
- Assemble: Pour the pecan mixture over the cooled crust, spreading it into an even layer.
- Bake Again: Reduce the oven temperature to 325°F and bake the bars for 15–20 minutes, or until the filling is bubbling.
- Cool and Cut: Allow the bars to cool completely on a wire rack. Run a knife around the sides of the pan, invert the bars onto a sheet pan, and then flip them onto a cutting board. Slice into smaller pieces and serve.
Tips for the Best Pecan Pie Bars
- Room Temperature Butter: Using butter at room temperature ensures the crust comes together smoothly.
- Don’t Skip the Chill: Chilling the crust before baking helps it hold its shape and prevents shrinking.
- Use Parchment Paper: This makes removing the bars from the pan so much easier and ensures clean edges when slicing.
- Test for Doneness: The filling should be bubbling before you remove the bars from the oven. This ensures the sugars have caramelized properly.
A Note on Gluten-Free Flour Choices
A reader has pointed out to us that the crust doesn't hold together as well if you bake this recipe with King Arthur Flour brand gluten-free flour mix. For this reason, it may be best to use Cup4Cup gluten-free flour as we suggest below. It provides a tender, reliable crust that complements the gooey pecan filling perfectly.
Perfect Pairings
These bars are delightful on their own but truly shine when paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Serve them as a sweet finish to your holiday meal or include them in a dessert spread for a cookie exchange. No matter how you enjoy them, these bars are guaranteed to be a hit.
Why This Recipe Works
The magic of this recipe lies in its simplicity. By combining a buttery, flaky crust with a gooey pecan pie filling, it delivers all the flavor of traditional pecan pie in a format that’s easier to make and even easier to eat. The crust ingredients and pecan filling create the perfect balance of textures, while the rich flavor of brown sugar and vanilla extract elevates the dessert to unforgettable levels. Whether it’s your first time making pecan pie bars or your hundredth, this recipe is foolproof and always delivers delicious results.
Make-Ahead and Storage Tips
Pecan pie bars are a fantastic make-ahead dessert. Once cooled, store them in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to three months. Simply thaw at room temperature before serving.
These easy pecan pie bars are everything you love about traditional pecan pie—gooey filling, nutty pecans, and a buttery crust—packaged into a portable, shareable treat. Whether you’re a fan of pecan pie or just looking for a great option for holiday gatherings, this recipe for pecan pie bars is a must-try. Gather your simple ingredients, preheat your oven, and get ready to bake up a batch of sweet southern comfort.
PrintPecan Pie Bars (Gluten Free)
These easy pecan pie bars combine a buttery crust and gooey pecan filling for the ultimate holiday treat. Perfect for sharing or snacking!
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 mins
- Yield: 3 dozen 1x
Ingredients
- For the crust:
- 1 cup plus 2 tablespoons unsalted butter, at room temperature
- ¾ cup packed light brown sugar
- ½ teaspoon salt
- 3 cups of Cup 4 Cup brand gluten free all-purpose flour
- For the filling:
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ¼ cup plus 2 tablespoons honey
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 2 cups raw pecan halves
- ½ teaspoon gluten free pure vanilla extract
Instructions
- For the crust: Preheat the oven to 375°F. Place the softened butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2- 2 ½ minutes. Add the salt and mix to combine. Add the gluten free all-purpose flour, 1 cup at a time, mixing well after each addition. Continue mixing until the batter clings together in clumps.
- In a 9 x 13 x 2-inch baking pan press the dough into an even ¼-inch thick layer. Prick the dough all over with a fork and place the pan in the refrigerator to chill for approximately 15-20 minutes. When the dough is firm transfer the pan to the preheated oven and bake until golden brown, 18-20 minutes. Transfer the pan to a wire rack to cool completely. Reduce the oven temperature to 325°F.
- For the filling: Place the butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat. Bring to a boil, being sure to stir constantly until the mixture coats the back of a spoon, about 1 minute. Remove from the heat and add the salt, nuts and vanilla. **Be careful when adding the vanilla to the hot sugar mixture. It will splatter and foam** Stir to combine and pour the filling over the cooled crust in an even layer.
- Bake for 15-20 minutes until the filling is bubbling, Transfer the pan to a wire rack and cool completely. Once the bars have cooled and the topping has set run a paring knife around the edges of the pan and invert the bars onto an empty sheet pan. Invert again onto a cutting board and use a sharp knife to cut into 1 x 3-inch bars. Bars can be stored in an airtight container at room temperature for a few days.
Notes
Adapted from Martha Stewart: Cookies
The prep time entered for this recipe is active prep time. This does not include the time for the butter to soften or for the crust to cool in between baking periods.
Marilyn Helm says
Have you ever frozen these bars? Also, I do not really care for honey and wonder if maple syrup would be a good substitute.
thismess says
You can absolutely freeze them. I have never tried them with male, so I can't really say how they will turn out, but if you give it a try please report back on how they turn out!
Jody says
These were fantastic! I was a little surprised at how much the honey flavor came through. I made these for me, but my husband enjoyed them as well.
This will be my new go to crust for shortbread based treats.
I look forward to trying different recipes from your site ?
Meg says
Hi Jody, I am so glad you liked these!! They are a favorite in our house as well 🙂
Carol says
The gluten free pecan pie bars are absolutely scrumptious & easy! Thank you for sharing.
Jennifer says
Have made these bars multiple times- They are delicious every time! We like to keep them in the fridge and serve them cold with a cup of coffee. Delicious!! Thanks for the recipe!
Meg says
Jennifer, I am so very glad you like them! Served with a cup of coffee is one of my favorite ways to enjoy them as well.
Julie says
Just put in oven for Father's Day. 🙂
Bryan says
I am very disappointed in this recipe. As it is written, it will not hold together with just any all purpose gluten-free flour (I used King Aurthor all purpose flour) It requires the addition of Xanthum Gum or some other agent to function as a glue in the same way gluten does. Unfortunately, because I am new to baking gluten-free, I made the bars following the recipe as written. While the pecan filling is amazing, the bars are nothing but crumbles. I hope you adjust the recipe accordingly.
Meg says
Oh no Bryan! I am so sorry that the recipe did not work for you - in the recipe I do mention and link to the brand that I used ( Cup 4 Cup ), but I have used King Arthur Flour in the past and noticed it was more crumbly than the Cup 4 Cup which holds together really well, but my bars did not completely fall apart either which is why I didn't make a note already. I will make an update to the post just in case anyone else has a problem. Thanks again!
Bryan says
Thank you for responding. I will definitely try this recipe again using cup 4 cup all purpose gluten free flour. I'll let you know how they turn out!
Meg says
Not a problem! I hope you have a better experience next time around.
Krista says
I just wanted to pop in and say I used the crust recipe to make GF pie crusts and they turned out great!! I cut the recipe in half and used it to make pumpkin pie and pecan pie. Nothing beats a cookie-like crust!! I will probably only use 1/3 of the recipe in the future as the crust was a bit thick but still tasty! I also just cooked the crust with the pie - didn't precook it or anything. Thanks so much for this recipe!
Meg says
Hooray Krista!! Thank you so much for coming back and telling me. I have to try it as a pie crust now 🙂
Christie says
help! I making this for Thanksgiving tomorrow and I don't understand how much honey to put in. It looks like there's an apostrophe where the amount is supposed to be.
Meg says
Hey Christie,
I am not sure why it is showing that way!! So sorry - I just made these myself it is 1/4 cup plus 2 tablespoons. I will edit the recipe and make sure it shows correctly. Have a great holiday!
Jenni says
Thanks Meg... Will give it a try and let you know
Jenni
Jenni says
Would love to see non dairy vegan options.. Ie vegan margarine instead of butter... What would be a good replacement for the cream???
Thanks
Jenni
Meg says
Jenni I haven't tried this particular recipe using vegan replacements which is why I didn't include them. I always try and only give substitutes if I have tried them myself and know that they are good. That being said, you could use a full fat coconut cream in place of the heavy cream and see how it turns out:) Please come back and let me know how it works for you!
Theresa says
Hi Jenni,
I made this the other day using So Delicious Culinary Coconut Milk - Original flavor instead of cream since I am allergic to dairy. It worked wonderfully!! This cream is often found in the non-refrigerated section, its a thicker coconut cream. xx
cheri says
These bars look amazing. Lovely pics!
Meg says
Thanks Cheri!
Sherrie | With Food + Love says
Congrats on 5K girl - that's pretty HUGE :))))
XO SHERRIE
Elizabeth says
I was born in Chattanooga, TN too:) Love your blog!
Meg says
Yay!!! Southern girls unite! Thanks so much Elizabeth:)