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!
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.