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Maple Pecan Pie Bars (GF & DF)

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by Naomi Cook, A Life Delicious • Published on • Last modified on
Food

 This blog first appeared in A Life Delicious 

Considering Thanksgiving isn’t Thanksgiving without some pie, in my opinion, pecan pie is the only way to go.
 Instead of making the usual pie, I thought it would be fun to make it into easy-to-eat bars. And, the biggest bonus of them all is that they are much healthier than you would think.

The crust is buttery, and includes a rich, ooey gooey, brown butter, maple center. I then top the filling with pecans and flaky sea salt.

How to Make Healthier Maple Pecan Pie Bars:

Traditionally, pecan pie/bars are made with lots of butter, refined sugar and corn syrup. I, however; specifically want these pecan pie bars to be a little lighter and have “better for you” ingredients in them. These bars are:

  • Gluten-free, due to the oat flour cookie crust.
  • Dairy-free, thanks to the delicious vegan butter.
  • Made with unrefined sugar like maple syrup. No corn syrup here!
  • Packed with protein, healthy fats and fiber, thanks to the oat flour and pecans.

 

Tips For the Best Bars:

  • Use pure maple syrup.
  • You will need a candy thermometer to make the filling.
  • Room temperature eggs are a must.
  • The recipe calls for bourbon. However, because I didn’t have any I used dark rum. Both work!
  • Use an 8-in square pan lined with parchment paper, which will ensure even baking and no sticking.
  • Fresh out of the oven, brush the pecans with maple syrup and sprinkle with flaky salt.
  • Store leftovers in the fridge for up to 3 days. These bars are also freezer-friendly up to 3 months. (Either method: just warm them briefly, or let them thaw before enjoying).
  • NOTE: This recipe is slightly adapted from Laura over at Tutti Dolci. Click here to see her recipe.

INGREDIENTS

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

 

FILLING:

  • 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
  • TOPPING:
  • 1 cup Pecan Halves
  • 1 tbsp Pure Maple Syrup
  • Flaky Salt


 INSTRUCTIONS

  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 the 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 the 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 for 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

And, for more holiday recipes, please give these a try:

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