I reimagined the classic into Gluten Free Pecan Pie squares that pair a tender pastry base with a chewy topping loaded with chopped pecans and a little unexpected twist.

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I always mess with classic desserts, and these Pecan Pie Bars are my favorite holiday curveball. Think pastry base topped with a sticky, chewy layer and a punch of crunch from pecans, coarsely chopped.

I kept it simple so folks who need Gluten Free Pecan Pie or Pecan Bars Gluten Free will get that familiar snap without the drama. There’s something about the contrast in textures that makes you keep taking another square, even if you said you wouldn’t, and yes, it’s simple.

I love that it’s festive, unexpected, and actually makes you curious which bite will be crispy or gooey next.

Ingredients

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Gluten free flour: gives structure and carbs, sometimes less fiber then regular.
Powdered sugar: extra sweetness and silky texture mostly simple carbs no fiber.
Unsalted butter: rich fat for tenderness and flavor, high in calories not protein.
Eggs: adds protein, help set the filling and give slight richness.
Vanilla extract: gives warm flavor that makes everything taste sweeter without extra sugar.
Light corn syrup: liquid sugar that creates gooey texture and glossy top, simple carbs.
Light brown sugar: adds caramel notes and moisture and mixes into syrupy mostly carbs.
Pecans: crunchy nuts full of healthy fats, some protein and fiber its great texture.

Ingredient Quantities

1 1/4 cups gluten free all purpose flour

1/4 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1 large egg yolk

1 teaspoon vanilla extract

3/4 cup light corn syrup

1/2 cup packed light brown sugar

2 large eggs

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups pecans, coarsely chopped

How to Make this

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1. Preheat oven to 350F and line an 8×8 inch baking pan with parchment letting some hang over the sides for easy lifting, spray lightly with cooking spray.

2. Make the crust: in a bowl whisk together 1 1/4 cups gluten free all purpose flour, 1/4 cup powdered sugar and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold cubed unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits.

3. Add 1 large egg yolk and 1 teaspoon vanilla extract to the crumb mixture and stir until it just comes together into a dough (if it stays too crumbly add 1 teaspoon cold water). Press evenly into the prepared pan using your fingers or the bottom of a measuring cup, poke a few holes with a fork.

4. Bake crust for 15 to 18 minutes or until edges are lightly golden. Remove from oven and set aside while you make the filling.

5. For the filling whisk together 3/4 cup light corn syrup, 1/2 cup packed light brown sugar, 2 large eggs, 2 tablespoons unsalted butter melted, 1 teaspoon vanilla extract and 1/4 teaspoon salt until smooth and the sugar starts to dissolve.

6. Fold 1 1/2 cups pecans, coarsely chopped, into the filling so they are evenly coated.

7. Pour the pecan mixture over the hot prebaked crust and spread gently to the edges.

8. Bake the bars 20 to 25 minutes more, until the filling is mostly set with a slight jiggle in the center. Dont overbake or they’ll get too hard and crack.

9. Cool completely on a wire rack, then chill at least 1 to 2 hours so they firm up for clean slicing. Use the parchment overhang to lift from the pan and cut into squares with a sharp knife heated under hot water and dried between cuts for neater pieces.

10. Quick hacks and tips: toast the pecans 5 to 7 minutes first for more flavor, press the crust with a measuring cup for an even base, if crust puffs chill 10 minutes and re-press before filling, store refrigerated up to 4 days or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan
2. Parchment paper plus a little cooking spray
3. Two mixing bowls (one small for crust, one medium for filling)
4. Measuring cups and measuring spoons
5. Pastry cutter or two forks (to cut in the cold butter)
6. Whisk
7. Rubber spatula or wooden spoon
8. Flat‑bottomed measuring cup or glass to press the crust evenly
9. Wire cooling rack
10. Sharp knife (warm under hot water and dry between cuts for cleaner squares)

FAQ

Q: How do I know when the bars are done?
A: The edges should be set and golden, the center will still jiggle a little when you shake the pan. It will finish setting as it cools so dont overbake it.

Q: My crust feels crumbly, how can I make it hold together better?
A: Use very cold cubed butter and press the dough firmly into the pan. Blind bake for 10 minutes to help avoid a soggy bottom. The yolk in the crust helps bind it so dont skip it.

Q: Can I swap the light corn syrup for something else?
A: Yes, you can use equal parts maple syrup or golden syrup. Texture will be slightly different and the filling may be a bit softer but it works fine.

Q: Should I toast the pecans first?
A: Toasting 6 to 8 minutes in a 350 F oven brings out more flavor, then chop them coarsely. Dont burn them, they go from toasty to bitter fast.

Q: How long can I store the bars and how should I store them?
A: At room temp in an airtight container for up to 2 days, refrigerated for up to 5 days. For longer keep them frozen up to 3 months wrapped well, thaw in the fridge before serving.

Q: My filling still looks runny after baking, what now?
A: Return to the oven for 5 to 10 minutes and check again. If it still wont set, chill the pan in the fridge for a few hours and it should firm up enough to slice.

Pecan Pie Bars Recipe Substitutions and Variations

Gluten free all purpose flour – If you don’t need GF use regular all-purpose flour 1:1 (same amount). If you still need gluten free but have no blend try a quick mix: 1 cup white rice flour + 1/4 cup tapioca starch + 1/4 teaspoon xanthan gum for 1 1/4 cups total.
Light corn syrup – Swap with equal parts golden syrup or mild-flavored maple syrup (1:1). Note maple will change the flavor and make the filling a bit softer so chill longer before cutting.
Unsalted butter – Use salted butter and skip or cut back the added salt by about 1/4 teaspoon, or use coconut oil 1:1 for a dairy-free option (crust will be slightly more crumbly and firmer when cold).
Pecans – Substitute walnuts or toasted chopped almonds 1 1/2 cups for similar texture. Walnuts give a closer taste/texture match, almonds add a nuttier crunch.

Pro Tips

1) Toast the pecans first, let them cool, then chop. Toasting adds a lot more flavor and crunch, and if you chop them after cooling you wont get greasy little clumps in the filling.

2) Keep the crust butter very cold and dont overwork the dough. If it seems to puff in the oven just press it back down while warm, then finish baking; that little re-press saves an uneven base.

3) Pull the bars when the center still has a tiny jiggle, not when its completely firm. They set as they cool, overbake and theyll be hard and crack. Cooling fully, then chilling briefly, makes slicing neater.

4) For clean squares heat a sharp knife under hot water between cuts and dry it, or run a thin metal spatula under warm water and dry. Scoring light guide lines before cutting helps keep pieces even.

Pecan Pie Bars Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I reimagined the classic into Gluten Free Pecan Pie squares that pair a tender pastry base with a chewy topping loaded with chopped pecans and a little unexpected twist.

Servings

servings

Calories

325

kcal

Equipment: 1. 8×8 inch baking pan
2. Parchment paper plus a little cooking spray
3. Two mixing bowls (one small for crust, one medium for filling)
4. Measuring cups and measuring spoons
5. Pastry cutter or two forks (to cut in the cold butter)
6. Whisk
7. Rubber spatula or wooden spoon
8. Flat‑bottomed measuring cup or glass to press the crust evenly
9. Wire cooling rack
10. Sharp knife (warm under hot water and dry between cuts for cleaner squares)

Ingredients

1 1/4 cups gluten free all purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup light corn syrup
1/2 cup packed light brown sugar
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecans, coarsely chopped

Directions

Preheat oven to 350F and line an 8×8 inch baking pan with parchment letting some hang over the sides for easy lifting, spray lightly with cooking spray.
Make the crust: in a bowl whisk together 1 1/4 cups gluten free all purpose flour, 1/4 cup powdered sugar and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold cubed unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits.
Add 1 large egg yolk and 1 teaspoon vanilla extract to the crumb mixture and stir until it just comes together into a dough (if it stays too crumbly add 1 teaspoon cold water). Press evenly into the prepared pan using your fingers or the bottom of a measuring cup, poke a few holes with a fork.
Bake crust for 15 to 18 minutes or until edges are lightly golden. Remove from oven and set aside while you make the filling.
For the filling whisk together 3/4 cup light corn syrup, 1/2 cup packed light brown sugar, 2 large eggs, 2 tablespoons unsalted butter melted, 1 teaspoon vanilla extract and 1/4 teaspoon salt until smooth and the sugar starts to dissolve.
Fold 1 1/2 cups pecans, coarsely chopped, into the filling so they are evenly coated.
Pour the pecan mixture over the hot prebaked crust and spread gently to the edges.
Bake the bars 20 to 25 minutes more, until the filling is mostly set with a slight jiggle in the center. Dont overbake or they'll get too hard and crack.
Cool completely on a wire rack, then chill at least 1 to 2 hours so they firm up for clean slicing. Use the parchment overhang to lift from the pan and cut into squares with a sharp knife heated under hot water and dried between cuts for neater pieces.
Quick hacks and tips: toast the pecans 5 to 7 minutes first for more flavor, press the crust with a measuring cup for an even base, if crust puffs chill 10 minutes and re-press before filling, store refrigerated up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.