These Gluten-Free Pecan Bars are the ultimate make-ahead dessert for holidays, potlucks, and cozy weekends at home. These bars deliver all the gooey, caramelly goodness of a pecan pie on top of a tender shortbread cookie base, without any gluten and with simple pantry ingredients. A buttery crust, a rich maple-brown sugar filling, and toasty pecans create a perfectly balanced bite that feels special enough for a celebration but easy enough for a weeknight treat.
This recipe uses a gluten-free flour blend with xanthan gum (like GF Jules) to guarantee a sturdy, sliceable crust that doesn’t crumble apart. The pecan filling gets natural sweetness and depth from maple syrup, which pairs beautifully with the nuttiness of the pecans. With only a few simple steps and standard kitchen tools, you can have a dessert that looks impressive, tastes decadent, and works well for gluten-free and non-gluten-free eaters alike.
Whether you are planning a Thanksgiving dessert table, prepping treats for a cookie exchange, or just craving a cozy gluten-free dessert, these Gluten-Free Pecan Bars will become a go-to recipe. They slice cleanly, store well, and taste even better the next day. Let’s walk through what makes them special and how to bake them perfectly every time.
What You Will Love About These Gluten-Free Pecan Bars
Gluten-free without compromise.
The shortbread cookie base is made with a gluten-free flour blend that already includes xanthan gum, so the crust bakes up tender but sturdy. No one at the table will guess these bars are gluten-free.
Pecan pie flavor in an easy bar.
Instead of fussing with pie crust, chilling, and crimping, you press the dough into a pan, pre-bake it, and pour the filling on top. You get all the gooey pecan pie flavor in a simple bar dessert.
Maple-sweetened, rich filling.
Using maple syrup plus brown sugar creates a deep, caramel-like flavor that pairs beautifully with the toasted pecans and buttery crust. The filling is sweet, but not cloying.
Simple pantry-friendly ingredients.
You only need gluten-free flour, sugar, butter (or dairy-free butter), eggs, maple syrup, brown sugar, vanilla, and pecans. No specialty tools or complicated techniques.
Easy to slice, serve, and transport.
Made in an 8-inch square pan with parchment, these bars lift right out and cut into neat squares, perfect for potlucks, bake sales, dessert platters, and lunchbox treats.
Dairy-free option.
Swap the butter for your favorite dairy-free butter and these bars become a delicious gluten- and dairy-free dessert that still tastes rich and indulgent.
To Make These Gluten-Free Pecan Bars, You’ll Need:
- gluten-free all-purpose flour (we use GF Jules)
- granulated sugar
- salt
- butter or dairy-free butter
- eggs
- maple syrup
- brown sugar
- vanilla extract
- pecan halves and pieces
How to Make Gluten-Free Pecan Bars
These Gluten-Free Pecan Bars have two main components: a shortbread cookie base and a gooey pecan filling.
Step 1: Prepare the pan and preheat your oven
Preheat your oven to 375∘375°F.
Line your baking pan with parchment paper (8-inch square). Let the parchment overhang two opposite sides of the pan, or tuck it so you can lift the entire slab of bars out once they are baked and cooled.
Lightly spray or grease the parchment if your pan tends to stick. This makes slicing and serving a lot easier.
Using parchment is especially helpful with gluten-free desserts, which can be more delicate when warm.
Step 2: Make the gluten-free shortbread cookie base
In a large mixing bowl, add:
- gluten-free flour
- granulated sugar
- salt
Using a stand mixer or hand mixer on low speed, mix these dry ingredients for about 5 seconds to evenly combine.
Add the room-temperature butter, 1 tablespoon at a time, while the mixer is running on low.
Continue mixing until the dough comes together and pulls away from the sides of the bowl, about 2–3 minutes. The mixture will start sandy and then turn into a soft dough that holds together when pressed.
If the dough seems a little crumbly but presses together in your hand, it is ready. Avoid adding extra liquid or the crust may become too soft.
Transfer the dough to your prepared pan.
Using your hands (or the bottom of a measuring cup), press the dough into an even layer across the bottom of the pan. Make sure to press it into the corners and smooth the top so it bakes evenly.
Bake the shortbread base at 375∘ 375°F for 14–16 minutes, or until it is set and the edges are just starting to turn golden. The center should look matte, not wet.
Once the base is baked, remove the pan from the oven and immediately reduce your oven temperature to 325∘325°F. Allow the crust to cool slightly while you make the filling.
Pre-baking the crust is essential; it keeps the base from becoming soggy once you add the pecan filling.
Step 3: Make the pecan filling
In a large bowl, add the room-temperature eggs.
Using an electric mixer, beat the eggs until smooth and slightly lighter in color.
Add the maple syrup and brown sugar to the beaten eggs.
Beat again until everything is well combined and a bit frothy. This step helps the filling bake up light and not overly dense.
Add the vanilla extract, room-temperature butter (or dairy-free butter), and pecan pieces.
Mix just until everything is evenly combined and the pecans are coated.
At this point, the filling will be pourable and glossy, with pecan pieces suspended throughout.
Step 4: Assemble and bake the bars
Pour the pecan filling evenly over the warm, baked shortbread cookie base. Use a spatula to gently nudge it into the corners if needed.
If you like, sprinkle extra pecan pieces or arrange whole pecans on top in a simple pattern or random design. This adds a pretty, bakery-style finish and extra crunch.
Bake the bars at 325∘325°F for about 45 minutes.
Begin checking at 30–35 minutes:
The filling should be set around the edges and slightly jiggly in the very center.
The pecans on top should be a rich golden brown, not dark or burnt.
If your oven runs hot or you notice the pecans browning too quickly, loosely tent the pan with foil for the last 10–15 minutes of baking. This protects the nuts while allowing the filling to finish setting.
Once done, remove the pan from the oven and place it on a cooling rack. The filling will continue to harden as it cools.
Step 5: Cool completely and slice
Allow the Gluten-Free Pecan Bars to cool completely in the pan. This can take at least 1–2 hours; for the cleanest slices, cooling even longer is helpful.
Once cool, use the parchment overhang to lift the entire slab of bars out of the pan and onto a cutting board.
Use a slender knife to make squares or rectangles. Wiping the knife between cuts will give cleaner edges, especially if the filling is still slightly soft in the center.
Serving the bars at room temperature ensures the best flavor and texture. The crust will be tender but stable, and the filling will be perfectly gooey without being runny.
Making Ahead and Storing Gluten-Free Pecan Bars
One of the best things about these Gluten-Free Pecan Bars is how well they keep. They are a perfect make-ahead dessert for busy holidays and gatherings.
Making ahead
Make 1–2 days in advance.
Bake the bars completely, cool them, slice them, and store them covered in the refrigerator. The flavors actually deepen by the next day, making them an ideal prep-ahead treat.
For entertaining.
If serving for Thanksgiving, Christmas, or a dinner party, bake the bars the day before and slice just before serving. Arrange them on a dessert tray with fresh fruit, whipped cream, or a scoop of vanilla ice cream.
Storing
Refrigeration:
Keep the sliced bars in an airtight container in the fridge. Avoid sticking by putting parchment or wax paper between layers. These bars stay fresh for up to 1 week.
Room temperature (short term):
For serving the same day, the bars can sit at room temperature for several hours. Many people enjoy them slightly cool or at room temperature, when the texture is nicest.
Freezing:
For longer storage, place fully cooled, sliced bars on a parchment-lined baking sheet and freeze until firm. Then transfer them to an airtight container or freezer bag with parchment between layers. Freeze for up to 2–3 months.
To serve, thaw in the refrigerator overnight and bring to room temperature before enjoying.
Serving tips
Bring chilled bars to room temperature for 20–30 minutes before serving for the best texture.
Top with:
- A dusting of powdered sugar.
- A drizzle of melted chocolate.
- Whipped cream or vanilla ice cream for a more decadent dessert.
Gluten-Free Pecan Bars
These Gluten-Free Pecan Bars taste like pecan pie with a buttery shortbread crust. Easy to make, slice perfectly, and are perfect for holidays and parties.
Ingredients
Shortbread Cookie Base
- 1½ cups gluten-free flour with xanthan gum (such as GF Jules)
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 8 tablespoons butter or dairy-free butter, room temperature, cut into tablespoons
Pecan Filling
- 2 large eggs, room temperature
- ⅔ cup maple syrup
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- 1⅓ tablespoons butter or dairy-free butter, room temperature
- 1⅓ cups pecans, broken pieces
- Extra whole or crushed pecans for topping (optional)
Instructions
Make Shortbread Cookie Base
- Preheat oven to 375°F and line an 8-inch square pan with parchment, leaving an overhang.
- In a mixing bowl, combine gluten-free flour, sugar, and salt on low speed for a few seconds.
- Add room-temperature butter, 1 tablespoon at a time, and mix until a soft dough forms and pulls away from the bowl, 2–3 minutes.
- Press dough evenly into the prepared pan and bake 14–16 minutes, until set and just lightly golden at the edges.
- Remove crust from oven and reduce oven temperature to 325°F.
Make filling
- In a large bowl, beat eggs with an electric mixer until well combined.
- Add maple syrup and brown sugar and beat until well combined and slightly frothy.
- Add vanilla, butter, and pecan pieces. Mix until evenly combined.
- Pour pecan filling over the warm shortbread base, spreading to the corners.
- Top with extra whole or crushed pecans, if desired.
- Bake at 325°F for about 45 minutes, checking at 30–35 minutes. Tent with foil if pecans brown too quickly.
- Cool completely in the pan, then lift out using parchment and slice into bars.
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