Maple Pecan Pie Bars
These Maple Pecan Pie Bars are a naturally sweetened, gluten-free twist on the classic holiday dessert.
Ingredients
Crust:
- 2 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- ½ cup butter melted
- ¼ cup honey
Filling:
- 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 8x8-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.
Video
Nutrition
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.
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