These Paleo Pecan Pie Bars have all the traditional flavors of a pecan pie but they are so easy!  In addition, these bars are much more convenient and quicker than a pie.  They’re great for any time of the year but I especially love them around Thanksgiving and Easter.  I always make my Paleo Pumpkin Pie and these for the holidays!

Paleo Pecan Pie Bars on a white plate.

Ingredients for Paleo Pecan Pie Bars

ALMOND FLOUR: Almond flour is a common Paleo and gluten free baking flour. In these pecan pie bars, it is the base of the shortbread layer.

PURE MAPLE SYRUP: Maple syrup is used to sweeten both the shortbread layer and the pecan pie filling. A high quality pure maple syrup makes a huge different in taste! In addition, honey can be substituted.

EGG: The shortbread layer uses an egg to help it rise while baking. In addition, it helps give the crust layer a great texture.

BUTTER OR GHEE: Grass fed butter or ghee is used in both layers. Coconut oil can be substituted, but I suggest using butter for its signature flavor.

COCONUT SUGAR: Coconut sugar is a popular Paleo granulated sweetener. It is significantly less processed than white sugar. In these Paleo Pecan Pie Bars, it i used in both layers.

ALMOND MILK: A little bit of almond milk helps smooth out the filling.

CHOPPED PECANS: Slightly chopped pecans are best in this recipe. Whole pecans are too large, but ground pecans are too small. I like to buy halved pecans and slightly chop them.

SEA SALT: A sprinkle of sea salt makes these crave worthy! Totally optional but highly recommended.

How To Make Paleo Pecan Pie Bars

Step 1

First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch pan with parchment paper. 

Step 2

Combine the crust ingredients in a large mixing bowl.  Then, press this dough into an even layer in the bottom of the pan. 

Step 3

Bake for 10 to 11 minutes or until the crust has just started to turn a light golden color. 

Step 4

Meanwhile, make the filling.  In a large skillet over low medium heat, add ghee, maple syrup, coconut sugar and almond milk.  Whisk together until combined. 

Step 5

Bring to a light simmer and simmer for 5 to 6 minutes or until mixture has started to thicken.  Mix in pecans and gently stir to combine. 

Paleo pecan pie filling in a black skillet.

Step 6

Once crust has baked, pour this pecan layer down into the pan.  Bake for 25 to 27 minutes or until the middle is set.

Step 7

Finally, remove from oven. Cool completely before slicing into. Garnish with sea salt if desired.

Paleo pecan pie bars on a white backdrop.

Tips and Tricks to make the Best Paleo Pecan Pie Bars

  • Press the crust into an even layer before baking. This ensures even baking.
  • When making the pecan pie filling, cook until thickened but not burned. Lower heat to thicken if necessary.
  • Watch the pecan pie bars while baking. Since they contain maple syrup, they are more prone to burning.
  • Add a piece of aluminum foil over the bars while baking if needed.
Pecan pie bars on a white backdrop.

These Paleo Pecan Pie Bars are such a fun dessert!  The crust is buttery and delicious.  The pecan filling is sweet, salty and crunchy.  Pecan pie is usually associated with the holidays but these are one of my favorite non-chocolate desserts.  They’re sure to be a hit with your family and friends too!

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Paleo Pecan Pie Bars on a white plate.

Get the Recipe: Paleo Pecan Pie Bars

These Paleo Pecan Pie Bars have all the traditional flavors of a pecan pie but they are super easy! An almond flour shortbread is topped with a sticky sweet pecan filling. These gluten free bars are great for any time of the year!
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Ingredients

Shortbread Layer

Pecan Pie Filling

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
  • Make the shortbread layer first. Combine all shortbread ingredients in a mixing bowl and stir to combine. Then, press this mixture into an even layer in the pan.
  • Bake for 10 to 11 minutes or just starting to turn golden.
  • Meanwhile, add all pecan pie filling ingredients (except pecans and sea salt) to a large skillet over low medium heat. Bring to a simmer. Then, simmer for 5 to 6 minutes or until thickened.
  • Once thickened, add in pecans. Turn heat to low and stir for 1 to 2 minutes. Then, remove from heat.
  • Once crust is done baking, pour pecan mixture on top. Smooth into an even layer.
  • Next, bake for 25 to 27 minutes or until pecan pie filling is set.
  • Remove from oven and cool completely.
  • Finally, garnish with sea salt if desired.

Notes

I suggest refrigerating bars before cutting into to ensure they’re completely cooled.
Calories: 285kcal, Carbohydrates: 13g, Protein: 5g, Fat: 25g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 79mg, Potassium: 81mg, Fiber: 3g, Sugar: 8g, Vitamin A: 244IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg