Pecan Pie Bars (Gluten-Free, Dairy-Free, and Perfectly Gooey!)

If I could bottle up the feeling of a cozy fall afternoon — the smell of roasted pecans, the sound of laughter from the kitchen, and that warm buttery aroma wafting through the house — it would taste exactly like these Pecan Pie Bars.

I’ve made this recipe more times than I can count, especially around Thanksgiving. It’s one of those family-friendly desserts that looks impressive but comes together without stress — no fancy rolling pins, no pie crust anxiety, just pure, nutty, caramel goodness baked into soft golden bars.

Whether you’re new to gluten-free baking or just love a dessert that feels like home, these Pecan Pie Bars will win your heart (and your guests).

Why You’ll Love These Pecan Pie Bars

There are plenty of pecan pie bar recipes out there, but this one’s special. It’s easy, dairy-free, and foolproof — the kind of dessert that brings people back for seconds (and maybe thirds).

Here’s why it’s a keeper:

• Gluten-free and dairy-free friendly — perfect for guests with dietary needs.
• Easier than traditional pie — no crust rolling, no cracking, no stress.
• Not too sweet — balanced flavors from buttery crust and toasted pecans.
• Make-ahead and freezer-friendly — ideal for holiday prep.
• Kid-approved — chewy, nutty, and just the right amount of gooey.

My daughter calls these “bite-sized hugs,” and honestly, that’s the best way to describe them.

Ingredients You’ll Need for the Best Gluten-Free Pecan Pie Bars

Here’s what makes these bars melt-in-your-mouth delicious. Don’t worry — everything can be found at your regular grocery store.

For the Shortbread Crust

• 2 cups gluten-free all-purpose flour (use your favorite blend)
• 1 teaspoon xanthan gum (skip if your blend already includes it)
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¾ cup dairy-free butter, cold and cut into small cubes

For the Gooey Pecan Pie Filling

• 1 cup packed brown sugar
• 1 cup light Karo syrup
• ½ cup dairy-free butter
• 4 large eggs, lightly beaten
• 2½ cups chopped pecans
• 1 teaspoon pure vanilla extract

If you prefer a deeper, toasty flavor, you can swap half the pecans for toasted walnuts — it adds a lovely warmth.

How to Make Pecan Pie Bars (Step-by-Step)

Let’s walk through it together. No complicated tools or pastry chef tricks here — just simple, family-style baking.

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later.

2. Make the Shortbread Crust

In a large bowl, whisk together your flour, xanthan gum (if using), sugar, and salt.
Add your cubed butter and use a pastry cutter (or even your hands) to work it into the flour until you get coarse crumbs.

Press this crumbly mixture firmly into the pan. Bake for 15 minutes, until it’s lightly golden — just enough to set the crust.

3. Prepare the Filling

While the crust bakes, combine the brown sugar, Karo syrup, and butter in a saucepan over medium heat. Stir gently until the butter melts and the mixture starts to bubble.

Now, this part is key:
Scoop out 1 cup of the hot mixture into a measuring cup, then slowly pour it into the beaten eggs while whisking constantly. This “tempers” the eggs — keeping them silky, not scrambled.

Add everything back into the saucepan and stir in the pecans and vanilla.

4. Bake the Bars

Pour that beautiful glossy filling over your baked crust.
Bake for 30–35 minutes, or until the center is set and golden.
Your kitchen will smell incredible at this point — buttery, nutty, and just a little caramelized.

5. Cool and Slice

Let the bars cool completely before slicing. (Trust me — patience pays off here.)
Once cooled, slice into squares or rectangles. I like to cut mine into 24 small bars for easy serving.

Top with a little dairy-free whipped topping if you’re feeling fancy.

Tips for Perfect Gluten-Free Pecan Pie Bars

A few secrets I’ve learned after many batches:

• Chill the butter: Cold butter helps create that crumbly, buttery crust.
• Don’t skip the cooling time: The filling needs to firm up before slicing.
• Toast your pecans: Just 5 minutes in a skillet brings out a deeper, richer flavor.
• Want less sugar? Use sugar-free Karo or substitute half the sugar with coconut sugar for a wholesome twist.
• Add texture: A sprinkle of sea salt on top adds a nice balance to the sweetness.

If you’re after not too sweet pecan pie bars, this recipe hits that perfect spot — indulgent without overdoing it.

Make It Your Own: Variations & Substitutions

Because baking should be fun, not rigid, here are a few ways to customize your gluten-free pecan pie bars:

• Crustless Pecan Pie Bars: Pour the filling directly into a parchment-lined pan and bake — no crust needed!
• Almond Flour Base: Swap half the all-purpose flour for almond flour for a richer, nutty flavor.
• Sugar-Free Version: Use monk fruit sweetener or a sugar-free syrup alternative.
• Maple Twist: Replace half the Karo syrup with pure maple syrup for natural sweetness.

Every version turns out slightly different — but all are delicious.

Storing & Freezing Pecan Pie Bars

Here’s the best part — these bars keep beautifully!

• At room temperature: Store in an airtight container for up to 5 days.
• In the fridge: They’ll last up to a week, staying perfectly chewy.
• To freeze: Wrap individual bars in parchment paper and store in a freezer bag for up to 2 months.

To serve again, thaw overnight in the fridge or warm them slightly in the oven before serving.

FAQs About Pecan Pie Bars

Can I make pecan pie bars gluten-free?

Yes! This recipe is already gluten-free. The shortbread crust uses a gluten-free flour blend that holds together beautifully.

What kind of crust is best for pecan pie bars?

A buttery shortbread crust works best. It gives that tender, crumbly base that contrasts perfectly with the gooey pecan filling.

How do you keep pecan pie bars from being sticky?

Cool them completely before cutting. You can even refrigerate them for 30 minutes before slicing for clean edges.

Can pecan pie bars be made ahead?

Absolutely! These are perfect make-ahead desserts — they taste even better after sitting overnight, letting the flavors mingle.

Pair These Bars With More Cozy Fall Desserts

If you love these pecan pie bars, you’ll adore these other fall dessert recipes:

• Easy Mini Pumpkin Pies for Fall Entertaining — adorable, bite-sized, and perfect for parties.
• Pumpkin Pie Cheesecake – A Creamy Fall Dessert — rich, smooth, and impossible to resist.
• Maple Bourbon Pumpkin Pie Recipe — cozy and indulgent with warm maple and bourbon notes.

Each recipe pairs beautifully with a mug of coffee and a cozy sweater.

A Little Story From My Kitchen

I first made these pecan pie bars during a snowy weekend when my son asked, “Mom, can we have pie — but like, easier?”

Challenge accepted.

We had no pie crust, but plenty of pecans and a bag of gluten-free flour. By the time they came out of the oven, the whole kitchen smelled like toasted nuts and caramel. The first bite was pure comfort — chewy, buttery, nutty perfection.

Now it’s become our little family tradition. Every fall, we bake a batch together, wrap them up in parchment, and deliver them to neighbors. It’s such a simple gesture, but it always makes people smile.

That’s the beauty of these bars — they bring people together.

Final Thoughts on the Best Pecan Pie Bars

These Pecan Pie Bars are everything I love about home baking — simple, heartfelt, and full of flavor.

They’re perfect for family gatherings, potlucks, or cozy weekends, and they prove that gluten-free desserts can be just as comforting (and crowd-pleasing) as the originals.

So, preheat that oven, grab your pecans, and make these gooey, golden squares of happiness. Trust me — your kitchen will feel like fall in a pan.

Don’t forget to snap a photo and share your creation on Pinterest — tag @sophiadecorstyle so I can see your beautiful bars!

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