Pecan Pie Bars Recipe (Easy!)

A perfect flaky crust, sweet and sticky filling, and any topping you want. Goodness these pecan pie bars are delicious! I have loved this recipe for so many years and I’m excited to finally share it after lots of testing and perfecting.

It’s all of the goodness of classic pecan pie, in an easy and simple bar form and with better-for-you ingredients. It has that melt-in-your-mouth warm fall dessert goodness and I know you’re going to love it!

What You’ll Love About This Pecan Pie Bars Recipe

If you’re a fan of Pecan Pie, then you’re going to REALLY love these

• Easier Than Pie – The crust for these bars is mixed in a bowl and pressed into the baking dish, so there’s no rolling out, or working with pie dough at all! Sometimes pie is 100% worth the work and extra attention, but these bars are seriously so much easier to make.
• Gluten and Dairy Free – Oat flour, almond flour, coconut oil, coconut sugar, maple syrup, and pecans are the main ingredients which means no adjustments are needed to satisfy the sweet tooth of your friends and family who can’t have gluten and dairy.
• Refined Sugar-Free – Coconut sugar and maple syrup are both minimally processed and rich in flavor. Unrefined sugars also retain more of their natural minerals which are so good for our bodies.
• A Crowd-Pleaser – Whether you’re serving people with food sensitivities or not, people of all ages LOVE these bars! The flavor is so good, and the crunchy crust with the soft pecan filling is over-the-top amazing!

You’ll Also Love: Gluten-Free Pumpkin Bars

Pecan Pie Bars Ingredients

Pie Crust

• Coconut Oil – I love the flavor and texture that coconut oil adds to the crust. It also helps keep it all together so the slices are neat and tidy.
• Coconut Sugar – Coconut sugar is made from evaporating the sap from coconut palm trees. It has a caramel, deep flavor and is less sweet than refined sugar.
• Salt – Adding a pinch of salt to the crust brings all the flavors together and makes them just a little stronger.
• Oat Flour – Oat flour is so good. It’s made from ground oats and gives the crust almost a cookie-like flavor when combined with almond flour.
• Almond Flour – Almond flour is rich in texture and flavor and adds a healthy decadence to the crust you’re going to love.

Pecan Pie Filling

• Coconut Sugar
• Maple Sugar – The combination of coconut sugar and maple sugar makes a rich filling that is a healthier copycat of the pecan pie filling you’ve had for years.
• Eggs – The eggs cook with sugar, salt, and pecans and are the magic that sets them firm into the bars that will cut nicely and stay together. I haven’t tested this using a flax egg but you can certainly try if you’re looking to make them vegan.
• Salt
• Pecans – Use raw pecans in this recipe. The baking process adds a nice toasted flavor. I like chopping the pecans so they are easier to cut in the bars, but you can absolutely leave them as halves for a prettier top of the bars.

How to Make Pecan Pie Bars

Turning pecan pie into an easy pie recipe is actually SO simple! Here’s how to put these holiday dessert bars together:

1. Line a 9×9″ baking dish with parchment paper and preheat the oven.
2. Mix all of the crust ingredients together in a medium bowl, add it to the prepapred pan, and press down to make an even layer of crust.
3. To the same bowl, add the filling ingredients, whisk well, and pour it on top of the crust.
4. Bake for 40-45 minutes or until the center no longer jiggles when you gently wiggle the pan.
5. Allow the bars to cool completely, cut into 16 squares, serve, and enjoy!

RELATED: Maple Cinnamon Pecan Overnight Oats

How to Make Ahead of Time

I love that this easy pecan pie bars recipe comes together so quickly. If you need to make them ahead of time here are a few tips:

• Bake them completely, cut them, and store them with parchment paper between laters in an airtight container. Serve them at room temp.
• Mix up the crust and press it into the pan. Mix the filling and transfer it to an airtight container. When you’re ready to bake them, re-whisk the filling, pour it over, and serve.

Pecan Pie Bars Recipe Tips

• Make sure to line your baking pan with parchment paper! This will make lifting them out of the pan so much easier.
• Even though it’s tough to wait for the bars to cool completely, it’s SO important in order for them to set up correctly before slicing!
• Not loving the coconut sugar? You can always make these with regular sugar, too.

Have leftover pie crust? Make these Pie Crust Cookies!

How to Store Pecan Bars

Let them cool completely first.

This is my biggest tip! Before storing, make sure the bars are fully cooled and set. If they’re even a little warm, they can get too soft and sticky when sealed up.

To store at room temperature (short-term):

• Keep the bars in an airtight container with parchment paper between layers.
• Store for 24–48 hours at room temp.

To store in the refrigerator (best option):

• Place the bars in an airtight container (again, parchment between layers is your best friend).
• Store for up to 5 days.
• This helps them stay firm and makes them extra easy to slice and serve.

To freeze for later:

• Wrap bars tightly (or layer them with parchment in a container), then place in a freezer-safe bag.
• Freeze for up to 1 month.
• Thaw in the fridge overnight or let them sit on the counter until softened.

Tip for serving after storing:

These are amazing chilled, but if you want that extra gooey pecan pie vibe, let them sit at room temp for a bit before serving.

More Fall Desserts

• Pumpkin Olive Oil Cake
• Monster Cookie Protein Frosty
• Pumpkin Oatmeal Cookies
• Dulce De Leche Chia Seed Parfaits
• Pumpkin Ice Cream
• Gluten-Free Cranberry Bliss Bars

The Best Holiday Pie Recipes

• Mini Pumpkin Pies
• Healthy Apple Pie Minis {Vegan}
• Vegan Butterfinger Cheesecake
• Easy Vegan Pie Crust
• Apple Blackberry Crumble Fruit Bake
• Dairy-Free Pumpkin Pie