Today’s White Chocolate Pecan Pie Bars are a dream come true for anyone who loves pecan pie but hates to make pie crusts. Pecan pie can be intimidating to make if you are not comfortable with pie crusts. Being gluten-free adds a whole other level of challenge. These pecan pie bars have an easy press-in crust, are simple to make, and just perfect for our busy holiday schedules because they can be made ahead.
I made these for my brother last year at the holidays and he couldn’t stop eating them! Beware, they are addicting and perfect for Thanksgiving in lieu of or in addition to a pie!
The base is like a shortbread cookie that you press by hand into the baking pan. Cover with the pecan/white chocolate filling and bake. No muss, no fuss!
One ingredient listed that you may not know about is Lyle’s Golden Syrup (see photo below). Lyle’s is pure sugar cane syrup, delicious, and gluten-free. I offer it as an alternative to dark corn syrup for those who cannot have or are avoiding corn products. Lyle’s can be found in American grocery stores usually near the corn syrup and pancake syrups.
If you buy a bottle of the golden syrup and have leftovers, you can use it in my Anzac Biscuits (cookie) recipe or try my Anzac Biscotti! They are both so good and some of my favorite cookies!
I used pecans in this recipe, but you could change those out for walnuts, macadamia nuts, or other favorites. Just be sure to chop them so every bite gets some nuts! If you have to avoid nuts, pumpkin seeds or unsalted sunflower seeds (toast both) would work too.
You are going to want to put this recipe on repeat all year long. These White Chocolate Pecan Pie Bars are tasty, easy to make, travel well, and will be a favorite with your family and friends. I hope you try them and adore every bite! They will definitely be on my Thanksgiving and Christmas menus this year!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for White Chocolate Pecan Pie Bars:
- Crust: Gluten-free flour, butter, sugar, salt, finely chopped pecans
- Filling: Brown sugar, gluten-free flour, salt, dark corn syrup,
- eggs, vanilla, white chocolate chips, chopped pecans
PRO Tip:
Trimming a thin slice off each side of the bars gives you perfect edges, making your baked goods look just like a professional made them. Plus you get to nibble on the trimmings!
How to make White Chocolate Pecan Pie Bars:
- Line a 9×13-inch baking pan with parchment paper, leaving two ends overhanging to create a sling. Set a rack in the center of the oven.
- Make the Crust: Beat together the flour, butter, sugar, and salt. Beat at medium speed, scraping the bowl often, until the mixture is coarse crumbs. Stir in the chopped pecans. Using your hands, evenly pat the dough into the pan, covering the bottom completely. Press the edges firmly against the side of the pan. Bake at 350°F (177°C) for 18 to 22 minutes or until the edges are lightly golden brown. Remove from the oven and set aside while you make the filling.
- Make the Filling: While the crust is baking, in the bowl of your stand mixer or a large bowl using a hand mixer, combine the brown sugar, gluten-free flour, and salt, beating until mixed. Add the corn syrup, eggs, and vanilla, and mix thoroughly. Stir in the white chocolate and chopped pecans. Spread the filling evenly over the hot, partially baked crust.
- Bake the Bars: Place the pan in the 350°F (177°C) oven and bake for 33 to 38 minutes or until the filling is set, the top is deep golden brown, and the edges are very deep golden brown. Cool completely on a wire rack then refrigerate 30 minutes. Store covered and refrigerated.
- To Serve: Loosen the sides of the bars and then using the parchment paper “handles” lift the bar out of the pan. Place on a cutting board and using a long very sharp knife, first trim a thin strip off each side. Then cut the rest into about 36 squares. Serve cool or at room temperature. Store in the refrigerator, in an airtight container. Set on the counter to warm up about 30 minutes before serving.
PRO Tip:
I used pecans in this recipe, but you could change those out for walnuts, macadamia nuts, or other favorites. Just be sure to chop them so every bite gets some nuts! If you have to avoid nuts, toasted pumpkin seeds or unsalted sunflower seeds would be good too.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Kitchen scale
- 9×13-inch baking pan
- Parchment paper sheet
- Stand mixer or hand mixer
- Mixing bowls
- Long sharp knife
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
White Chocolate Pecan Pie Bars (Gluten Free)
Today’s White Chocolate Pecan Pie Bars are a dream come true for anyone who loves pecan pie but hates to make pie crusts. Pecan pie can be intimidating to make if you are not comfortable with pie crusts. These pecan pie bars have no traditional crust to worry about, are easy to make, can be made ahead, and are perfect for busy holiday days.
Ingredients
Crust
- 1-3/4 cup (210g*) gluten-free all-purpose flour* or all-purpose flour
- 3/4 cup butter, at room temperature
- 1/3 cup (66g) granulated sugar
- 1/4 tsp salt
- 1/3 cup (38g) finely chopped pecans, preferably using a food processor
Filling
- 2/3 cup (142g) firmly packed brown sugar
- 1/3 cup (40g*) gluten-free flour blend* or all-purpose flour
- 1 tsp kosher salt
- 1-1/2 cups (468g) dark corn syrup or Lyle’s Golden Syrup
- 4 large eggs (200g), beaten
- 2 tsp pure vanilla extract
- 6 oz (1 cup; 170g) white chocolate chips
- 1-1/2 cups (171g) coarsely chopped pecans
Instructions
- Set a rack in the center of the oven and preheat to 350°F (177°C).
- Line a 9x13-inch (23x33 cm) pan with parchment leaving two ends long enough to hang over two sides to give you “handles”. (This will help you remove the bars from the pan later.) Press the paper into the pan. Set aside.
- Make the Crust: In the bowl of your stand mixer or a large bowl using a hand mixer, combine the flour, butter, sugar, and salt. Beat at medium speed, scraping the bowl often, until mixture resembles coarse crumbs. Stir in the chopped pecans.
- Using your hands, evenly pat the dough into the pan, covering the bottom completely. Press the edges firmly against the side of the pan. Bake for 18 to 22 minutes or until the edges are very light golden brown. Remove from the oven and set aside while you make the filling.
- Make the Filling: Whilethe crust is baking, in the bowl of your stand mixer or a large bowl usinga hand mixer, combine the brown sugar, gluten-freeflour, and salt, beating until mixed. Add the corn syrup, eggs, and vanilla,and mix thoroughly. Stir in the white chocolate and chopped pecans. Spread the fillingevenly over the hot, partially baked crust.
- Bake the Bars: Bake 33 to 38 minutes or until the filling is set, the top is deep golden brown, and the edges are very deep golden brown. Cool completely on a wire rack then refrigerate 30 minutes. Store covered and refrigerated.
- To Serve: Loosen the sides of the bars from the pan, and then using the parchment paper “handles” lift the bar out of the pan. Place on a cutting board and using a very sharp knife, first trim a thin strip off each side. Then cut the rest into about 36 squares. Serve cool or at room temperature.
- Trimming gives you perfect edges, making your baked goods look like a professional made them. Plus you get to nibble on the trimmings! Enjoy!
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Slightly adapted from a Land O Lakes recipe.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 93mgCarbohydrates: 27gFiber: 2gSugar: 8gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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