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Pecan Pie Bars

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!

These ooey gooey Pecan Pie Bars are the perfect Thanksgiving dessert.

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.

These Pecan Pie Bars are a cinch to make and great for Thanksgiving. Includes a gluten free option!

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.

These Pecan Pie Bars are a great Thanksgiving dessert you can easily make gluten free!

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!

Irresistible Pecan Pie Bars are the perfect dessert for the holidays and can easily be made gluten free!

Pecan Pie Bars

Prep Time 25 minsPrep Time
Cook Time 45 minsCook Time
Total Time 1 hr 10 mins Total Time
Yields 20


  • 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


  1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan.
  2. In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the chunks of butter with a pastry blender until fine crumbs begin to form. Press the mixture into the prepared pan. Bake for 15 minutes, or until crust is very lightly browned.
  3. Combine brown sugar, Karo, and ½ cup butter in a saucepan. Bring to a boil over medium heat, stirring gently. Remove from heat. Put 1 cup of the hot mixture in a measuring cup. Slowly pour the hot mixture into the beaten eggs, whisking constantly. Add this to the remaining hot mixture. Stir in pecans and vanilla. Pour the filling over the crust and bake for 30-35 minutes or until set. Cool completely in the pan then cut into bars. Bars can be frozen or stored in an airtight container for 5 days.


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These Pecan Pie Bars give you all the taste of a gooey pecan pie with half the work!
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Leave a Comment

  • Athletic Avocado November 10, 2015, 10:33 PM

    my oh my do these look spectacular! these look even better than pecan pie itself!

  • Joshua Hampton November 11, 2015, 11:20 AM

    I see what you mean when you said they’re dangerously easy to eat. They’re too gorgeous to resist.

  • Katie November 27, 2015, 5:57 PM

    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.

  • Alicia October 25, 2016, 4:26 PM

    Those look so amazingly good!!! Thank you for sharing – love your photos and blog 🙂 Alicia @

    • Courtney October 29, 2016, 12:26 PM

      Thanks Alicia! And thank you for reading!

  • Stacy November 18, 2016, 12:30 PM

    Can you explain what it means when it says “1-1 gluten free flour”
    Thank you

    • Courtney @ NeighborFood November 18, 2016, 4:13 PM

      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. November 18, 2016, 11:37 PM

    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 November 19, 2016, 3:40 PM

      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 November 24, 2017, 9:40 AM

    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?

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