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Hope everyone had a happy Thanksgiving! I am sharing a favorite recipe for Pecan Pie Bars that I made for Thanksgiving.
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his rich and sweet dessert is perfect not only for Thanksgiving but also for Christmas, New Year’s Eve, or any other holiday or celebration. Made with simple, unprocessed ingredients, these bars are a pecan pie lover’s dream. They’re ooey-gooey and so delicious, you’ll be licking your fingers. Hope you enjoy them and happy 1st of December!
I made this dessert twice – the first time I used mostly honey and some maple syrup for the pecan topping and it turned out amazing. The second time, I used only maple syrup and it was too runny, so I don’t recommend substituting honey with maple syrup in this recipe.
How to Make Paleo Pecan Pie Bars
What you need:
Crust
2 1/2 cup almond flour
1 cup coconut sugar
1 cup finely grounded pecans
1/2 tsp salt
1 cup grass-fed butter (ghee for Paleo)
Pecan Topping
1/4 cup maple syrup
1/2 cup honey
1/2 cup coconut sugar
4 Tbsp almond milk
6 Tbsp grass-fed butter (ghee for Paleo)
1/4 tsp salt
1 tsp vanilla extract
3 cups coarsely chopped pecans
Instructions
Crust
Preheat oven to 350 F. Mix flour, coconut sugar, finely grounded pecans, salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until mixture resembles coarse meal. Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with oil. Press mixture into the bottom of prepared pan.
Bake at 350 F for 20 – 25 minutes. Cool completely on a wire rack for about 20 – 30 minutes.
Pecan Topping
Bring maple syrup, honey, coconut sugar, almond milk, grass-fed butter and salt extract to a boil in a large saucepan over medium heat, stirring constantly until butter melts and the mixture is smooth; boil stirring constantly, 1 minute. Remove from heat, stir in vanilla extract and 3 cups coarsely chopped pecans. Pour pecan topping over cooled crust.
Bake at 350 F for 15 minutes or until filling bubbles. Cool bars completely in pan on a wire rack, about 1 hour. Chill bars 1 hour before cutting.
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Paleo Pecan Pie Bars
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Ingredients
Crust
- 2 ½ cup almond flour
- 1 cup coconut sugar
- 1 cup finely grounded pecans
- ½ teaspoon salt
- 1 cup grass-fed butter, ghee for Paleo
Pecan Topping
- ¼ cup maple syrup
- ½ cup honey
- ½ cup coconut sugar
- 4 Tablespoon almond milk
- 6 Tablespoon grass-fed butter, ghee for Paleo
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups coarsely chopped pecans
Instructions
Crust
- Preheat oven to 350 F. Mix flour, coconut sugar, finely grounded pecans, salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until mixture resembles coarse meal. Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with oil. Press mixture in the bottom of prepared pan.
- Bake at 350 F for 20 – 25 minutes. Cool completely on a wire rack for about 20 – 30 minutes.
Pecan Topping
- Bring maple syrup, honey, coconut sugar, almond milk, grass-fed butter, and salt to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil stirring constantly, 1 minute. Remove from heat, stir in vanilla extract and 3 cups coarsely chopped pecans. Pour pecan topping over cooled crust.
- Bake at 350 F for 15 minutes or until filling bubbles. Cool bars completely in pan on a wire rack, about 1 hour. Chill bars 1 hour before cutting.
Video
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
The crust is delicious, and can be used with other fillings – maybe pumpkin pie or cashew ‘cream cheese’ pumpkin, apple, cherry, etc. Made the recipe as directed and loved it. Next time, I will double the filling, except for the pecans; maybe just a bit too much nuts and not enough soft caramelly for me. I’ll be using that crust for lots of desserts. Thanks for an outstanding recipe.
These are amazing! That’s all I can say.
Thanks, Lori! So glad you liked them!
I just made these & had them cool on counter for an hour and then in the fridge for an hour but they seem quite soft ? …too moist to cut. I didn’t bring the topping to a boil..wasn’t sure if I was supposed to or just take off heat when mixture was smooth & mixed together? Hopefully I didn’t ruin them?! Do they get more firm the longer they sit in the refrigerator? Thanks!
These are just AMAZING. Wow. I substituted 1/2 the almond flour with coconut flour but the result was still the same. Mine don’t look as perfect as yours but boy are they good! 😀 Thanks for the recipe.
I made these, AMAZING! Any idea on the calorie count per serving?
Glad you liked them, Yolanda! 🙂 You can use myfitnesspal.com to check the calorie count.
2/4 cup honey? Should that just be 1/2 cup?
Oops, yes, it should be 1/2 cup! Thanks for catching that! 🙂
Ok. I will come eat at your house! These bars look so good, my hubby may come too! Yummy!! We looked at your beautifully presented pictures and decided. Yep, Dessert’s on you! These bars look so crunchy, moist and flavorful. A perfect dessert for the holidays!
Wow – these looks so great! I’d much rather have these than pecan pie (I’m a “bar” lover!). Wonderful and love that they’re made w/ such good ingredients!
Pecan bars are my favorite but not eating gluten makes it hard to eat them. I went paleo almost 2 years ago and love the lifestyle. I do cheat with some wine and some french fries every now and then but this dessert is totally calling to me!
The bars look so good. I love pecan pie and only make it at Thanksgiving. This would be a great way to enjoy it throughout the year.