Missing your favorite southern-style dessert? Enjoy a classic again with these gluten-free pecan bars made with an easy press-in shortbread crust and perfectly thickened salty maple nut filling. If you’ve struggled with recipes that don’t set or are overly sweet, this homemade treat checks all the boxes for success.

Stack of Gluten-Free Pecan Pie Bars.

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Gluten-Free Pecan Bar Recipe That Works Every Time!

Making old fashioned pecan pie bars as a gluten-free recipe is something I never thought I would have the inclination to do. It’s funny how desserts you used to completely ignore as a kid slowly become something you make a beeline for.

I’m not the only one who can’t resist this easy treat in my gluten-free bars and brownies recipe collection. When testing this recipe exhaustively (more on that below), my own family went from meh (pecans can be misleading to kids) to so jazzed when I had to make them yet again.

I started with a gluten-free shortbread crust adapted from these fresh gluten-free lemon bars. The ingredients are simple and it only requires a mix, dump, press and bake. One new trick I learned when adapting these into a GF pecan recipe, was using a metal baking pan really helps put more crispness into the crust.

The pecan filling is where I had to keep going back to the kitchen. I wanted the ideal nuts to gooey filling ratio, not overly sweet, and most importantly, it had to set so they were easy to slice and serve. Using a mixture of pure maple syrup, dark brown sugar, and a hint of molasses kept the sweet level right on point.

As for the thickener, while some homemade pecan bar recipes leave it out, I also find they can be a little hit or miss. It’s a fine line between baking them to perfection, underbaking (runny filling), or over baking, which can leave things dry and crumbly.

I couldn’t be more thrilled with how the final recipe turned out. It’s right up there with a vintage sweet potato pie with gluten-free crust as one of those Thanksgiving desserts all are guaranteed to dig into. If you love pie-inspired desserts, without actually making the pie (word), add these creamy gluten-free pumpkin pie cookies to the baking list as well!

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Easy gluten-free shortbread crust

I love how you can have all the yumminess and texture of pecan pie without any hassle. Just mix together the gluten-free flour, sugar and salt, then add in the softened butter one tablespoon at a time. At first the mixture will look a little dry, but keep mixing until it all works together into a soft, clumpy dough.

If you like a sturdier, crispier shortbread base, you can also use a little trick from these viral GF millionaire bars recipe – add an egg yolk to the mixture after blending with the butter.

Dry ingredients in a mixing bowl.

Press (no rolling!), bake, and bonus special tip 🙌

To make the bars easier to serve, I like to line my baking pan with parchment paper, with overhang to lift out. During recipe testing I discovered a metal 8X8-inch metal pan makes the crust more golden and crisp, rather than using a glass pan.

Bake for 20-23 minutes in a 350℉ oven. The edges should start to lightly brown all around. While the crust is baking I highly recommend spreading the pecans on a small baking tray and toasting in oven for 10 minutes along with the shortbread. I also experimented with toasted nuts and without – hands down better, richer flavor won out with toasted pecans.

Dough pressed into prepared baking pan.
Baked dough in parchment paper in a pan.

Whisk together best nut bar filling

In a bowl (I just uses the same one as the shortbread), whisk together the dark brown sugar with cornstarch and salt. This helps evenly distribute the cornstarch in the filling. Then whisk in the remaining ingredients – eggs, melted butter, molasses, and vanilla.

Topping ingredients that include eggs being whisked in a glass bowl.

Pour and bake again

Spread the nuts on the bottom of the partially baked crust. Pour the filling over the top and place back in the oven for 20-25 minutes. You are looking for the edges to be set and the middle not sloshy. However, you don’t want the middle completely set for the best gooey consistency. As they cool they will firm up and slice perfectly. I promise!

Pecan topping on top of crust in prepared baking pan.

Storing and Make-Ahead Tips – No Soggy Bars!

Another great thing about pecan bars made from scratch? They are even better the next day! Let it cool to room temp and just store uncovered on the counter until ready to serve the next day.

I found that covering them, even with foil after they cooled, had a tendency to soften the bottom layer slightly. If storing them after serving, they can covered with foil and refrigerated or loosely cover with foil and store at room temp up to 3 days. But honestly, they don’t stand a chance lasting that long. 🤷‍♀️

Overhead shot of bars showing detail of pecan crust.

You can also turn these into a gluten-free nut bars. One of the times I made them I had fallen short on pecans, so I did a mixture of chopped cashews, silvered almonds, and pecans. Amazing! Use any combination of nuts as long as they equal 2 cups.

Increase The Yumminess!

Just like my famous recipe for GF pecan pie, there are some great options for riffing off this recipe.

  • Chocolate chips – Spread the nuts on the crust and top with a layer of semi-sweet chocolate chips. Pour on the filling and bake.
  • Flaky sea salt – Really enhances the sweet and salty finish. Sprinkle a little on before baking or garnish with it after it comes out of the oven.
  • Other nuts – See section above. A baking move you will not regret.
  • Bourbon – Instead of molasses, add a dash of bourbon for a real southern-style treat.
Shot showing the layers of the pecan pie bars.

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Stack of Gluten-Free Pecan Pie Bars.
5 stars (3 ratings)

Easy Maple Gluten-Free Pecan Pie Bars

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Missing your favorite southern-style dessert? Enjoy a classic again with these gluten-free pecan bars made with an easy press-in shortbread crust and perfectly thickened salty maple nut filling. If you've struggled with recipes that don't set or are overly sweet, this homemade treat checks all the boxes for success.
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Ingredients
 

Shortbread crust

Pecan Filling

Equipment

Instructions
 

  • Preheat the oven to 350ºF. Grease 8X8-inch baking pan (metal preferred for crisper crust). Line with a piece of parchment, pressed firmly to the bottom and up the sides with enough overhang to lift the bars out after baking. Set aside.
  • In a large mixing bowl, mix together the gluten-free flour, sugar, and salt. Add the butter, 1 tablespoon at a time, mixing between each addition. The dough will be dry and sandy at first, but as it mixes the butter will incorporate and clump up. Continue to mix until the butter is well incorporated the dough clumps into soft balls.
    1 ⅓ cup gluten free all purpose flour , ⅓ cup granulated sugar, 8 tablespoons unsalted butter , ¼ teaspoon salt
  • Pour into the prepared baking pan and press evenly across the bottom. Bake for on the middle rack for 20-23 minutes, or until lightly browned at edges. While it's baking spread the pecans on a small baking tray and toast them in the oven, along with the crust, for 10 minutes. Remove and set aside while the crust finishes.
    2 cups salted pecan halves
  • For the filling, in the same bowl used for the crust (no need to make more dirty dishes!) whisk together the brown sugar, cornstarch, and salt. Add in the eggs, maple syrup, melted butter, molasses, and vanilla. Whisk well until everything is smoothly incorporated.
    ½ cup packed dark brown sugar, 1 tablespoon cornstarch, ½ teaspoon salt, 2 large eggs, ¼ cup pure maple syrup, 1 tablespoon molasses, 1 teaspoon vanilla, 3 tablespoons unsalted butter
  • Carefully spread the toasted pecans on bottom of crust after it comes out of the oven. Pour the filling over it. Bake for 20-25 minutes, or until the edges are set and the middle is not sloshy but still somewhat soft and moveable. As the bars cool, the filling will set. Sprinkle optional flaky salt on top. Cool for 2 hours before slicing and serving. See recipe notes for storing.
    (optional) flaky sea salt

Notes

Storing and Make-Ahead
If making these the day before serving, let them cool completely and store on the counter, uncovered. Either refrigerate leftovers, covered with foil, or at room temperature, loosely covered with foil.
Calories: 460kcal, Carbohydrates: 44g, Protein: 5g, Fat: 31g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 217mg, Potassium: 179mg, Fiber: 4g, Sugar: 28g, Vitamin A: 500IU, Vitamin C: 0.2mg, Calcium: 62mg, Iron: 2mg
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