Sticky Gluten Free Pecan Pie Bars
These sticky gluten free pecan pie bars fold a gooey, buttery pecan filling into a crisp shortbread crust, giving you all the holiday flavor in a sliceable square. No pie dough to roll, no gluten to worry about.
They come together with a reliable gluten-free flour blend and pantry staples you probably already have. The hardest part is waiting for them to cool enough to cut.
Why These Bars Work
The crust stays tender and sandy, not tough or gritty, which can happen in gluten-free baking. Using cold butter and a quick pulse in the food processor keeps it that way.
And that filling? It’s deeply nutty from toasted pecans, with just enough maple sweetness and a soft, almost fudgy center that holds its shape when you slice.
Ingredients
- 1 cup (140 g) gluten-free all-purpose flour blend (with xanthan gum): a 1:1 blend like Bob’s Red Mill or King Arthur works best; if your blend lacks xanthan gum, add 1/4 tsp.
- 1/4 cup (50 g) granulated sugar: adds a light sweetness to the crust.
- 1/4 tsp fine sea salt: balances the buttery flavor.
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes: keep it cold for a flaky crust.
- 2 large eggs, at room temperature: they’ll blend more easily into the filling.
- 1/2 cup (100 g) packed light brown sugar: dark brown sugar works too for a deeper molasses flavor.
- 2/3 cup (160 ml) pure maple syrup: use real maple syrup, not pancake syrup; see substitutions for corn syrup.
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled: adds richness to the filling.
- 1 tsp vanilla extract: rounds out the sweetness.
- 1 1/2 cups (150 g) pecan halves: toast them first for a deeper nuttiness, and roughly chop 1/2 cup while keeping the rest whole for the top.
Variations / Substitutions
- Swap maple syrup for light corn syrup: use equal amount for a more traditional pecan pie flavor; honey also works but will alter the taste.
- Make it dairy-free: use a good vegan butter stick (like Earth Balance) in both crust and filling; the texture may be a touch softer.
- Try a different sweetener: coconut sugar can replace brown sugar, though the bars will be less moist.
- Add a chocolate layer: sprinkle 1/2 cup mini chocolate chips over the crust before pouring the filling for a chocolate pecan version.
- Go nutty: swap out half the pecans for walnuts for a different nut profile.
For a classic pie, try my Maple Pecan Pie recipe.
How To Make Sticky Gluten Free Pecan Pie Bars
Step 1: Make the Shortbread Crust
Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides for easy lifting. In a food processor, pulse together the 1 cup gluten-free flour blend, 1/4 cup sugar, and 1/4 tsp salt to combine. Scatter the 1/2 cup cold butter cubes over the flour. Pulse in short bursts until the mixture looks like coarse sand with pea-sized butter bits, about 10 to 12 pulses. If you don’t have a processor, cut the butter in with a pastry cutter or your fingertips.
Dump the crumbly mixture into the prepared pan and press it into an even layer with your hands or the bottom of a measuring cup. The dough will seem dry, but the butter helps it bind as it bakes. You want a compact, flat base with no loose crumbs.
Step 2: Par-Bake the Crust
Bake the crust on the middle rack for 12 to 15 minutes, until the edges turn lightly golden and the surface feels dry to the touch. It will puff slightly; that’s fine. Remove the pan from the oven and set it aside on a wire rack while you make the filling. Keep the oven on at 350°F.
The crust should still be pale in the center, just firm enough to hold a layer of filling. If any large bubbles appear, gently press them down with a fork. No need for pie weights: the gluten-free dough stays put without slipping down the sides.
Step 3: Whisk Together the Filling
In a large bowl, whisk the 2 eggs until smooth, then add the 1/2 cup brown sugar, 2/3 cup maple syrup, 1/4 cup melted butter, and 1 tsp vanilla. Whisk until the sugar dissolves and the mixture is glossy, about 30 seconds. Stir in the roughly chopped pecans (the 1/2 cup you set aside) so they are evenly distributed.
The filling will look thin and liquid, not thick like batter. That’s what you want—it thickens up in the oven and becomes gooey. The chopped nuts keep the filling from being too candy-like.
Step 4: Layer the Pecans and Bake
Pour the filling evenly over the warm crust, allowing it to spread to the corners. Scatter the remaining whole pecan halves on top, arranging them in a single layer with the flat sides down for the neatest look. Return the pan to the oven and bake for 25 to 30 minutes. The bars are done when the edges are set and the center has a very slight jiggle—like jelly—but no liquid movement.
You’ll see bubbles forming around the edges and the pecans toasting to a deeper brown. Don’t overbake, or the filling can turn hard instead of chewy. The residual heat will finish setting it as it cools.
Step 5: Cool and Slice the Bars
Set the pan on a wire rack and let the bars cool completely at room temperature, at least 2 hours. For the cleanest slices, pop the cooled pan into the fridge for 30 minutes (see Notes). Then use the parchment overhang to lift the solid block out of the pan. Place it on a cutting board and slice into 16 squares with a sharp chef’s knife, wiping the blade between cuts.
Each square should show a distinct layer of thick filling and golden crust, with pecans glistening on top. Serve them at room temperature or slightly warm, and watch them disappear.
A Few Notes Before You Start
- Weigh the gluten-free flour if you can. Different blends have different densities, and even a small measurement difference can make the crust dry or crumbly.
- Toasting the pecans isn’t required, but it deepens their flavor dramatically. Spread them on a baking sheet and bake at 350°F for 6 to 8 minutes until fragrant.
- For a thicker bar, use a 9-inch square pan; the bake time will shorten by about 5 minutes because the filling is thinner.
- The bars need to cool completely to set properly. If you cut them while warm, they’ll ooze. A quick chill in the fridge guarantees neat squares.
- Don’t skip the parchment overhang—it makes lifting the whole slab out of the pan effortless.
Bake times by pan size:
| Pan size | Filling bake time |
|---|---|
| 8-inch square | 25 – 30 mins |
| 9-inch square | 20 – 25 mins |
Storing Leftovers
- Refrigerate: keep the bars in an airtight container for up to 5 days. Let them come to room temperature, or warm gently in a 300°F oven for 5 to 10 minutes, before serving.
- Freeze: layer squares with wax paper in a sealed container for up to 2 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I use a different gluten-free flour blend?
Yes, as long as it’s a 1-to-1 all-purpose blend with xanthan gum. Single flours like almond or coconut flour won’t work because they lack structure.
Can I use corn syrup instead of maple syrup?
Definitely. Replace the maple syrup with an equal amount of light corn syrup for a more classic pecan pie taste.
How do I know when the bars are done?
The center should jiggle very slightly when you nudge the pan, and the edges should be firm and slightly puffed. If it has a big liquid wobble, give it a few more minutes.
Is there a dairy-free option?
Use a plant-based butter stick (not spread) in the crust and filling. The texture may be a bit softer but still delicious.
Can I make these nut-free?
Pecans are the star, so a nut-free version isn’t really possible. You could try replacing them with seeds like pumpkin or sunflower, but the flavor will be different.
Sticky Gluten Free Pecan Pie Bars Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving overhang. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until coarse crumbs form. Press the mixture firmly and evenly into the pan.
- Bake the crust for 12 to 15 minutes, until the edges are golden. Set on a wire rack. Keep the oven on.
- In a bowl, whisk eggs, brown sugar, maple syrup, melted butter, and vanilla until smooth. Stir in 1/2 cup chopped pecans.
- Pour the filling over the warm crust. Arrange the remaining pecan halves on top. Bake for 25 to 30 minutes, until the center shows just a slight jiggle.
- Cool completely in the pan on a wire rack, about 2 hours. For clean cuts, chill 30 minutes. Lift out using parchment, slice into 16 squares, and serve.
