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A stack of pecan pie bars.

Maple Pecan Pie Bars (GF & DF)

  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 16 bars 1x


Incredible Maple Pecan Pie Bars made with oat flour, and sweetened with a bit of pure maple syrup. These pecan pie bars are healthier than the typical pecan pie, and are the perfect dessert for your holiday table.


Units Scale
  • CRUST:
  • 1/2 cup Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter (melted)
  • 1/2 cup Florida Crystals Organic Raw Cane Sugar
  • 2 tbsp Light Brown Sugar
  • 1/2 tsp Pure Vanilla Extract
  • 1 1/2 cups Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • Nutmeg, just a pinch
  • 1/2 cup Florida Crystals Organic Raw Cane Sugar
  • 2 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
  • 2/3 cup Pure Maple Syrup
  • 2 tbsp Bourbon
  • 2 Large Eggs, lightly beaten (at room temperature)
  • 1/2 tsp Pure Maple Extract
  • 1/4 tsp Salt
  • 1 cup Pecan Halves
  • 1 tbsp Pure Maple Syrup
  • Flaky Salt


  1. Butter: Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined.
  2. Prepare the crust: Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until completely incorporated. Press dough evenly into the bottom of prepared pan.
  3. Bake: Bake the crust for 16-20 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes. While the crust is cooling, increase oven temperature to 400°F and make the filling.
  4. Prepare the filling. Place the sugar in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Remove from heat and add to the bowl with the sugar.
  5. Syrup: Combine maple syrup and bourbon in the same saucepan. Simmer over medium-low heat until the mixture reaches 225°F, about 10 minutes (check temp with a candy thermometer). Immediately pour the mixture into the bowl with the sugar and brown butter. Let stand for 1 minute, then whisk until smooth.
  6. Filling: Slowly pour in the eggs while whisking constantly until smooth and combined; whisk in maple extract and salt. Pour warm filling over the crust and top with pecan halves.
  7. Bake: Bake for 10 minutes at 400°F. Reduce oven temperature to 350°F and continue baking 30 minutes (for a total time of 40 minutes), until the edges are set and a toothpick inserted in the center comes out clean.
  8. Finishing touches: Remove bars from the oven and brush the pecans with maple syrup. Sprinkle the bars with flaky salt, and let cool completely on a wire rack. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
  9. Storage: Store leftover bars in an airtight container in the refrigerator for up to 3 days.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Bars, Dairy-Free Recipes, Dessert, Easy Dessert Recipes, Gluten-Free Recipes, Holiday Recipes, Maple Syrup, Pecan Pie, Pecan Pie Bars, Pecans, Thanksgiving, Thanksgiving Desserts

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