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.
Pecan Pie Bars: A Holiday Tradition
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 we need them. They’ve even shown up under the tree a time or two, packaged up tight with a pretty bow on top.
A Gluten Free Pecan Pie Package
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.
Why You’ll Love These Pecan Pie Bars
If you’re a fan of Pecan Pie, you’ll find these bars irresistible. It’s all the gooey, caramel-y, 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 like a dangerous game of gluttony Tetris, 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.
How To Make Pecan Pie Bars
- Mix together flour, sugar, salt, and butter to form your crust. This crust is not quite like a traditional pie crust, but more like a crumbly shortbread.
- Lightly brown the crust in the oven.
- Boil brown sugar, corn syrup, and butter as the start of your filling.
- Whisk in part of the filling with beaten eggs, (careful not to let the eggs cook!) and once mixed add everything back to the pan.
- Stir in your pecans and vanilla to complete the filling, and then pour it into your crust.
- Bake it all for about half an hour, let it cool, then cut into bars, serve, and enjoy!
Can you make pecan pie bars ahead of time?
Yes! These keep very well at room temperature for 3-4 days.
Can you freeze pecan pie bars?
Yes, these freeze beautifully! You can wrap individuals slices in saran wrap then place them in a freezer safe bag.
You can also freeze individual slices in a freezer safe container. Be sure to either flash freeze them first, so they don’t stick together, or leave a little room between slices and add parchment paper between layers.
Frozen pecan pie bars will keep for about 4 months. Thaw at room temperature overnight. For more tips, check out my comprehensive post on How to Freeze Cookies and Bars.
Tips for a Gluten Free Pecan Pie Bar
We prefer to use a cup for cup gluten free flour substitute for these bars. Some of our favorites are Cup4Cup and Bob’s Red Mill 1 to 1 Gluten Free Baking Powder.
We’ve found that sometimes gluten free flour crusts can take longer to brown. We recommend browning the crust for an extra 5-10 minutes before adding the filling when you’re using gluten free flour.
More of our Favorite Pecan Recipes
We just love pecan pie in mini form! If you love the portability of these bars, but want something a little more “pie” like, try our Mini Pecan Pies!
Or find other Holiday Dessert inspiration from my roundup of 15 Drool Worthy Thanksgiving Desserts.
- 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
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan.
- 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.
- Combine brown sugar, Karo, and 1/2 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.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 37mgSodium: 44mgCarbohydrates: 25gFiber: 2gSugar: 14gProtein: 4g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.