Pecan Pie Bars
These delicious Pecan Pie Bars give you an easy to serve version of this classic pie. Enjoy all the flavors of pecan pie in this healthy version. Naturally sweetened with honey and maple syrup, this great recipe can’t be beat!
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This easy Pecan Pie Bars recipe is great for a big crowd as the pecan squares are a lot more manageable than a whole slice of pecan pie. Serve these pie bars as dessert after Thanksgiving dinner or any time you want a healthy dessert.
No brown sugar or corn syrup needed in these healthy Pecan Pie Bars! It also uses almond and coconut flower instead of all-purpose flour. We find this actually brings out the natural taste of sweet pecans more to be the focus of this sweet treat.
We think that while the pecan pie filling is just as delicious as what you’d find in the traditional pie, it’s more tasteful and reasonable with the sweetness level. The pie crust has its own bit of sweetness, too, and is made with simple ingredients. Easy and delicious!
Why You’ll Love this Recipe:
Healthier Alternative: These pecan pie bars are naturally sweetened with honey and maple syrup, making them a refined sugar-free treat!
Gluten-Free & Grain-Free: The almond and coconut flour crust creates a delicious, buttery base without any wheat flour.
Rich & Buttery Flavor: The combination of maple syrup, cinnamon, and vanilla gives these bars a deep, caramel-like flavor.
Easy to Make: With a simple press-in crust and a quick stovetop filling, these bars come together with minimal effort.
Perfect Texture: A crisp, buttery crust paired with a gooey, nutty pecan filling gives you that classic pecan pie experience in handheld form.
Great for Any Occasion: Whether for holiday gatherings, meal prep, or a simple dessert craving, these bars are a crowd-pleaser!
Ingredients to Make Pecan Pie Bars:
- almond flour. Provides a nutty, buttery texture for the crust while keeping it gluten-free. Use fine-blanched almond flour for the best consistency.
- coconut flour. Helps absorb moisture and adds a slight sweetness to the crust.
- butter. Adds richness and structure to both the crust and filling. Substitute with coconut oil or ghee for a dairy-free option.
- honey & maple syrup. Natural sweeteners that bring out deep caramel-like flavors. Maple syrup in the filling enhances the pecan pie taste!
- cinnamon. A hint of spice that complements the pecans. Feel free to adjust to taste!
- eggs. Help bind the filling together while creating a soft, custard-like texture.
- pecans. Left whole for a beautiful presentation and added crunch in every bite. Using whole pecans gives the bars a more traditional pecan pie look and texture.
How to Make Pecan Pie Bars:
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, and salt. Stir in the melted butter and honey until the mixture comes together.
- Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until lightly golden.
- In a small saucepan over medium heat, melt the butter. Stir in maple syrup, vanilla extract, cinnamon, and salt. Remove from heat and let cool slightly.
- Once cooled, whisk in the lightly beaten eggs. Stir in the chopped pecans.
- Pour the pecan mixture over the pre-baked crust, spreading evenly.
- Return to the oven and bake for 20-25 minutes, until the filling is set and golden brown. Let the bars cool completely before slicing to allow the filling to firm up.
Recipe Notes & Tips:
- Pre-Bake the Crust: Baking the crust first ensures it stays firm and doesn’t become soggy once the filling is added.
- Cool Before Cutting: Let the bars cool completely before slicing to allow the filling to set properly. Chilling them in the fridge can help firm them up faster.
- Use Whole Pecans: Keeping the pecans whole adds a beautiful texture and classic pecan pie appearance. For a more even layer, arrange them neatly before baking.
- Don’t Over bake: The filling should be just set with a slight jiggle in the center when removed from the oven. Over baking can make the filling too firm.
- Line the Pan with Parchment Paper: This makes it much easier to lift the bars out and cut them into clean slices.
- Make It Dairy-Free: Swap the butter for coconut oil or ghee for a dairy-free version.
Serving Suggestions:
- Crustless Pumpkin Pie
- Homemade Eggnog Recipe
- Gingersnap Cookies
- Gluten-Free Pumpkin Scones
- Peppermint Mocha
How to Store:
Room Temperature: Store in an airtight container for up to 2 days in a cool, dry place. Refrigerator: Keep in an airtight container for up to 1 week for longer freshness.
Freezer: Wrap bars individually and store in a freezer-safe container for up to 3 months.
Thawing: Let frozen bars thaw at room temperature for 30 minutes or in the fridge overnight before serving.
FAQs:
Yes, pre-baking helps keep the crust firm and prevents it from becoming soggy.
Yes! While whole pecans give a classic look, chopped pecans work just as well for a more even distribution.
The filling should be firm around the edges but slightly jiggly in the center. It will continue to set as it cools.
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Pecan Pie Bars
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- ½ cup butter melted
- ¼ cup honey
- ⅓ cup butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs, lightly beaten
- 1 ½ cups pecans
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, and salt. Stir in the melted butter and honey until the mixture comes together.
- Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until lightly golden.
- In a small saucepan over medium heat, melt the butter. Stir in maple syrup, vanilla extract, cinnamon, and salt. Remove from heat and let cool slightly.
- Once cooled, whisk in the lightly beaten eggs. Stir in the chopped pecans.
- Pour the pecan mixture over the pre-baked crust, spreading evenly.
- Return to the oven and bake for 20-25 minutes, until the filling is set and golden brown. Let the bars cool completely before slicing to allow the filling to firm up.
Notes
- Pre-Bake the Crust: Baking the crust first ensures it stays firm and doesn’t become soggy once the filling is added.
- Cool Before Cutting: Let the bars cool completely before slicing to allow the filling to set properly. Chilling them in the fridge can help firm them up faster.
- Use Whole Pecans: Keeping the pecans whole adds a beautiful texture and classic pecan pie appearance. For a more even layer, arrange them neatly before baking.
- Don’t Over bake: The filling should be just set with a slight jiggle in the center when removed from the oven. Over baking can make the filling too firm.
- Line the Pan with Parchment Paper: This makes it much easier to lift the bars out and cut them into clean slices.
- Make It Dairy-Free: Swap the butter for coconut oil or ghee for a dairy-free version.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~250-280
Total Fat: ~20g
Saturated Fat: ~7g
Carbohydrates: ~15-18g
Fiber: ~3g
Sugars: ~10-12g
Protein: ~4-5g
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