Glorified Gluten Free Pecan Pie Bars

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‘Tis the season to elevate your dessert game, and guess what? It doesn’t have to be all about the pie! Introducing my show-stopping Gluten-Free Pecan Pie Bars – a triumph in every bite. Picture this: a decadent shortbread crust that effortlessly melts in your mouth, crowned with a lavish ensemble of pecans, dark chocolate chips, irresistible heath toffee chunks, and a generous splash of BOURBON! These bars aren’t just a treat for your taste buds; they’re a cozy embrace for your soul. With an easy-to-follow recipe, brace yourself for a chorus of praises, as everyone clamors for seconds. This holiday season, let the Gluten-Free Pecan Pie Bars steal the spotlight!

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single Gluten free pecan pie bar with bite missing

Ingredients You’ll Need:

Gluten Free Shortbread Crust

Butter: Infuses richness and a tender texture into the crust.

Sugar and Brown Sugar: Provide sweetness, creating a delightful balance.

Egg Yolks: Act as a binding agent, ensuring the crust holds together. Provides richness and a tender texture to the crust.

Vanilla: Adds a warm and aromatic flavor profile.

Gluten-Free All-Purpose Flour: Forms the base and gives structure to our crust.

Salt: Enhances flavors and maintains the perfect savory-sweet equilibrium.

Pecan Pie Filling

Eggs: Contribute to the structure and texture of the filling.

Dark Brown Sugar: Introduces depth and a rich molasses sweetness.

Corn Syrup: Creates a gooey texture, enhancing the overall mouthfeel.

Vanilla: Enhances all the flavors in these bars while infusing a warm and aromatic flavor.

Salt: Balances sweetness, ensuring a harmonious taste.

Butter: Adds a luscious, smooth consistency to the filling.

Bourbon: A subtle kick for a touch of warmth.

Pecans: Bring a satisfying crunch and a rich, nutty taste.

Dark Chocolate: Introduces decadence and a hint of bitterness.

Heath Bars: Offer a delightful crunch and caramelized sweetness, enhancing the overall flavor and texture profile of these Gluten Free Pecan Pie Bars.

Photo of ingredients for gluten free pecan pie bars

Helpful Tips For Success

Room Temperature Ingredients: Allow your butter, eggs, and other ingredients to come to room temperature before starting. This ensures better incorporation and a smoother texture.

Properly Prep your Pan: Don’t forget to line the bottom AND sides of the pan with tin foil then spray with a nonstick baking spray. This step helps in easy removal of the bars once they’re baked. Check out my video about how to line your pan with foil! This pan in the video is a little different but same idea applies to this recipe!

Chill the Crust: After adding the crust into the pan, let it chill in the freezer for 10-15 minutes. This helps to firm up the crust and prevents it from becoming too crumbly.

Toast the Pecans: Toasting the pecans before adding them to the filling enhances their flavor. Just 8-10 minutes in the oven can make a significant difference to your Gluten Free Pecan Pie Bars.

Check for Doneness: Keep a close eye on the bars as they bake. You want a golden crust and a set filling. The filling should be bubbling when its ready to come out of the oven.  

Cool Completely: Allow the bars to cool completely before attempting to cut them. This helps in achieving clean, neat slices.

Refrigerate Before Cutting: For even cleaner cuts, refrigerate the bars for a couple of hours or overnight. This is especially helpful if you’re serving them to guests.

Get Creative: Feel free to personalize the recipe! Add a sprinkle of sea salt on top or drizzle with extra chocolate (or caramel!!) for a gourmet touch.

gluten free pecan pie bars

Frequently Asked Questions

Can this recipe be made with regular flour?

100% YES!! All you have to do is swap the gluten free flour 1:1 with regular all-purpose flour. I created this recipe well before I had to go gluten free, and these Gluten Free Pecan Pie Bars are delicious either way!

What happens if you use dark corn syrup instead of light corn syrup?

Light and dark corn syrup are interchangeable with slight flavor variations. If you use dark corn syrup instead of light in a recipe, it will impart a deeper flavor and a more robust color to the final product. Dark corn syrup contains molasses, which contributes to its darker color and stronger, more caramel-like taste. The choice between light and dark corn syrup depends on the desired flavor profile for your dish.

What is a substitute for corn syrup in pecan pie?

Maple syrup is a great substitute for corn syrup! This can also be swapped equal parts maple syrup for corn syrup. Using maple syrup will also add extra flavor to these Gluten Free Pecan Pie Bars and would complement all the flavors between the pecans, chocolate, and bourbon… YUM!!

Can these Gluten Free Pecan Pie bars be prepped/made ahead of time?

This recipe can be done in multiple parts, days ahead of when you want to enjoy these Gluten Free Pecan Pie Bars! The shortbread crust can be made and placed in the pan on one day. The next day the crust can be baked, then the filling can be made and baked. Finally, on the third day after the bars have completely cooled, you can cut the bars and enjoy! These bars also refrigerate/freeze very well and can be stored for about a week in a Tupperware before you’d like to enjoy them.

Favorite Baking Equipment for this Recipe

17in x 12in half sheet pan (aka jelly roll pan)

Rolling Pin

gluten free pecan pie bars
single gluten free pecan pie bar with bite missing

Gluten Free Pecan Pie Bars

'Tis the season for indulgence, and my Gluten-Free Pecan Pie Bars are stealing the spotlight! A divine shortbread crust meets a symphony of pecans, dark chocolate chips, heath toffee chunks, and a splash of BOURBON. Easy to make, these bars are a treat for your taste buds and a warm hug for your soul. Get ready for seconds – they're irresistible!
5 from 1 vote
Prep Time 1 hour
Cook Time 1 hour
Cooling 5 hours
Total Time 7 hours
Course bars, Dessert
Servings 24 Bars*


  • Electric mixer w/ paddle attachment
  • Rubber spatula
  • Mixing bowls
  • 17in x 12in Half sheet pan (jelly roll pan)
  • Measuring Cups & Spoons
  • Whisk
  • Tin Foil


Gluten Free Shortbread Crust

  • 1 1/2 c. (3 sticks, 342g) Butter Unsalted, softened
  • 3/4 c. (171g) Granulated Sugar
  • 1/3 c. (75g) Brown Sugar light
  • 3 Egg Yolks
  • 1 1/2 tsp. (7g) Vanilla Extract
  • 3 c. (400g) Gluten Free All-Purpose Flour
  • 1/4 tsp. (2g) Salt

Pecan Pie Filling

  • 4 Eggs whole
  • 1 c. (210g) Brown Sugar dark
  • 1 1/3 c. (360g) Corn Syrup light
  • 2 tsp. (10g) Vanilla Extract
  • 1 tsp. (3g) Salt
  • 4 tbsp. (56g) Butter unsalted, melted
  • 1/2 c. (92g) Bourbon
  • 3 1/3 c. (374g) Pecans toasted and chopped
  • 1 c. (190g) Dark Chocolate Chips
  • 2c. (340g) Heath Bar chopped


Gluten Free Shortbread Crust

  • Add the sugar, brown sugar, and softened butter into a mixing bowl for a stand mixer fitted with the paddle attachment and mix on a medium speed until light and fluffy.
  • Add egg yolks and vanilla then mix on a medium speed until combined. Scrape down the sides of the mixing bowl.
  • Finally, add in the flour and salt, mix until combined on a low speed. Do not over mix!
  • Wrap the shortbread dough in plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat oven to 350°F and line the bottom and sides of a 17 in x 12 in half sheet pan with tin foil (leaving extra hanging over the sides of the pan for easy removal after baking) and spray with baking spray.
  • Once the dough is chilled, knead out the dough until it becomes smooth.
  • Lightly dust the kitchen counter with some gluten free flour and roll out the shortbread crust to the size of a half sheet pan.
  • Press the shortbread dough into the bottom and sides of the foil lined pan. Trim any extra dough from the edge of the pan so the dough is flush with the top edge of the pan.
  • Dock the bottom of the shortbread crust with a fork and place the shortbread crust into the freezer for 10-15 minutes or until the crust is firm.
  • Bake shortbread crust for 15-20 minutes or until the edges just start to turn golden brown.
  • Allow the shortbread crust to cool for 10-15 minutes while preparing the filling.

Pecan Pie Filling

  • Place pecans on a parchment lined pan and toast in the oven for 5-7 minutes. Cool completely before adding to filling.
  • In a medium sized mixing bowl, whisk together the eggs, dark brown sugar, corn syrup, vanilla extract, salt, melted butter, and bourbon.
  • Next, fold in the pecans, dark chocolate chips, and heath bar chunks.
  • Pour the mixture into the cooled crust and spread evenly into the crust with a rubber spatula.
  • Bake at 350°F for 35-40 minutes.
  • Let the bars cool completely. Then place them in the fridge to cool and set for a minimum of 4 hours. They can be placed in the freezer for faster chilling. Just keep an eye on them, so they don’t completely freeze!
  • Once the bars are completely cool, remove them from the pan, peel away the tin foil, cut the bars into desired size and shape, and enjoy!


*The amount of bars you get from this recipe depends on how you cut them. I like to trim the edges of the bars and then cut the tray 6×4 to get large squares. These bars can be cut to however big or small you want them!
Keyword Bourbon, Dark Chocolate, Dessert Bars, Fall recipe, Gluten free, Pecan pie, Shortbread Crust, Thanksgiving, Toffee
Tried this recipe?Let us know how it was!

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  1. 5 stars
    Made them for my boyfriend and they were a hit! Great mix of sweetness coming from the filling and chocolate paired with the nutty flavor of the pecan and a hint of bourbon. Sure to be a crowd pleaser at any party.

    1. Hey there Meg! Thank you so much for leaving a review and for making my recipe! I am so glad to hear that they were a hit! I hope this recipe becomes a staple in your kitchen. Happy Baking friend!

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