These Pecan Pie Bars are a great way to get perfect, ooey gooey pecan pie in your face in no time! Even better, they can be made gluten free so everyone can enjoy!
Sometimes I want pie, but I don’t want the work of pie. You know what I mean? Either I don’t have the time to let the crust chill or I’m feeling too lazy for all that rolling and crimping nonsense. When that’s the case, I turn to these easy Pecan Pie Bars.
These little bites have been a staple at our family Thanksgiving and Christmas for years. Mom makes them in bulk, freezing them ahead of time so they can be pulled out just when they need them. They’ve even shown up under the tree a time or two, packaged up tight with a pretty bow on top.
When mom found out over six years ago that she would have to follow a strict gluten free diet, a lot of our favorite holiday treats were suddenly off the table. It took some time, but eventually we found some gluten free desserts that taste just as wonderful as their wheat laden counter parts. Luckily, these Pecan Pie Bars are one of those recipes. A simple swap of gluten free flour in the crust is all it takes to make these beauties gluten free, so everyone at your Thanksgiving table can enjoy them.
If you’re a fan of Pecan Pie, you’ll find these bars irresistible. It’s all the gooey, caramely, brown sugar and crunchy nut flavor you love in a dangerously easy to eat square. I can usually hold myself to eating a single piece of pie, but I can’t resist making return trips for these throughout the afternoon and evening. I slice myself a modest, skinny sliver then return for another innocent notch out of the pan. Then, of course, I have to even up the row, and take another slice. It’s a dangerous game, my friends. These bars are just the perfect pre-lunch, post dinner, before bedtime…okay let’s be honest, they’re the perfect anytime snack.
Make them ahead of all the holiday craziness, and you’ll have an amazing holiday treat ready to swoop in and steal the show.
Don’t forget the turkey! If the thought of roasting a whole turkey is overwhelming to you, check out my step by step recipe for easy Garlic and Herb Roasted Turkey. You can do it!
Pecan Pie Bars
Ingredients
- 2 cups all purpose flour (or sub an all purpose 1-1 gluten free flour)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, cut into small chunks
- 1 cup firmly packed brown sugar
- 1 cup light Karo
- 1/2 cup (1 stick) butter
- 4 large eggs, beaten
- 2 1/2 cups chopped pecans
- 1 teaspoon vanilla
Athletic Avocado says
my oh my do these look spectacular! these look even better than pecan pie itself!
Joshua Hampton says
I see what you mean when you said they’re dangerously easy to eat. They’re too gorgeous to resist.
Katie says
Made these for Thanksgiving and got great responses. One gal said they were “off the chain!” I hope that means something good! Anyways, my Mr. and I both agreed that we liked them better than regular pecan pie. The crust is better tasting and not as dry and the filling is not as overly sweet as pecan pie can sometimes be. The only problem with these bars is that they are addictive. Thanks Courtney, for the wonderful new addition to my favorites.
Courtney @ Neighborfood says
Off the chain is definitely a good thing. 🙂 I’m so glad these were a hit!
Alicia says
Those look so amazingly good!!! Thank you for sharing – love your photos and blog 🙂 Alicia @ http://www.girlonahike.com
Courtney says
Thanks Alicia! And thank you for reading!
Stacy says
Can you explain what it means when it says “1-1 gluten free flour”
Thank you
Courtney @ NeighborFood says
Sure! I recommend using a gluten free flour that is made to be subbed in recipes for all purpose flour at the same (1-1) ratio. Bob”s Red Mill and Cup 4 Cup both make 1-1 gluten free flour blends. I’d recommend using one of those!
Jessica S. says
I made these for Thanksgiving last year and they were a big hit! So of course I’ll be making them again this year 🙂 I want to try adding chocolate chips this time, but do you think it will melt when I add it to the mixture?
Courtney @ NeighborFood says
So glad you liked it! I think the chocolate chips would definitely melt if you put them right into the filling. I would maybe bake it most of the way, but then scatter some chocolate chips on top at the end so they just get a little melty.
Alex says
We made these yesterday and they were delicious. I have a question about the crust though. Mine doesn’t look like your photo. It looks like your filling soaked into the crust a bit. Mine stayed separate and the crust had a shortbread cookie texture. How firmly are we supposed to press it in the pan? Should it not be packed too hard?
Nicki says
Trying to reduce gluten content- Made the crust with 1 cup AP flour and 1 cup Almond flour and it didn’t hold up – in retrospect it was a silly decision. The flavor was still delicious, especially the filling (not too sweet) and I always add extra pecans but I’m still in search of a flavorful gf version.
Courtney @ NeighborFood says
Hi Nicki! Glad you tried these! My mom actually has to be gluten free and when she makes these she just replaces the all purpose flour with GF 1-1 flour. Bob’s Red Mill and Cup 4 Cup both make good ones!
Robert says
Hi Courtney, I see you are using a 1-1 gluten free flour as a sub. I did a little research and found another substitute you might want to try. It is pecan meal (flour) to enhance the pecan flavor. It is available at MillicanPecan.com. Plus, I use fresh farm eggs from my sister-in-law’s chickens. I think they make everything taste better.