If you’ve ever craved the rich, nutty sweetness of a classic pecan pie but wanted something a little lighter and naturally sweetened, these refined sugar–free pecan pie bars are the perfect solution. Made with pure maple syrup and coconut sugar, they have all the caramel-like depth of traditional recipes without relying on processed sugar. The buttery shortbread crust holds a luscious, sticky pecan topping that slices beautifully into bars, making them perfect for both dessert and afternoon tea.
This recipe is a nod to the flavours of a holiday table but in a form that’s easier to make and share. There’s no need to roll out pastry or blind bake a pie shell — the base comes together in minutes and bakes into a golden, tender crust. The topping is a simple mix of whisked eggs, natural sweeteners, and buttery pecans that sets into a chewy, caramelised layer as it bakes.
Because these bars are refined sugar–free, they have a more rounded, gentle sweetness that lets the pecans truly shine. Coconut sugar brings subtle notes of toffee, while maple syrup adds richness and complexity. The result is a dessert that’s sweet, but never cloying, with a flavour that feels both indulgent and wholesome.
Whether you’re baking for a family gathering, preparing treats for a picnic, or simply stocking your fridge with something special for the week ahead, these pecan pie bars are a reliable favourite. They’re quick to make, store well, and taste even better the next day — which is a rare and wonderful thing in the baking world.
Pecan Pie Bars
Materials
For the crust
- 90 g coconut sugar, or raw organic sugar
- 270 g plain flour
- 170 g unsalted butter
For the filling:
- 165 g pecans
- 2 eggs
- 100 g pure maple syrup
- 100 g coconut sugar
- 50 g unsalted butter
- 1/4 tsp salt
- 1/4 tsp cinnamon
Instructions
Prepare the crust
- Preheat oven to 165 °C (fan 155 °C).
- Line a 23 × 23 cm tin with baking paper, leaving overhang for easy removal.
- In a mixing bowl, beat softened butter and coconut sugar until combined.
- Add flour and mix until a crumbly dough forms.
- Press evenly into the base of the tin.
- Bake for 15 minutes, then remove from the oven while you prepare the filling.
Filling
- In a medium bowl, whisk eggs until smooth. Add coconut sugar, maple syrup, vanilla, melted butter, salt, and cinnamon (if using). Whisk until well combined. Stir in pecans until evenly coated.
- Pour the pecan mixture over the partially baked crust and spread evenly. Bake for about 30 minutes, until the edges are set and the center has only a slight wobble.
- Cool completely in the tin, then refrigerate for at least 1–2 hours before slicing into bars. Store in an airtight container in the fridge for up to 5 days.
Notes
Tips and Tricks:
- Use a 23 × 23 cm tin for bars that slice easily; smaller tins will give thicker bars.
- Ensure the melted butter in the filling is slightly cooled so it doesn’t cook the eggs.
- For extra flavour, toast pecans lightly before adding to the filling.
- Bars keep well in the fridge and can also be frozen for up to 2 months.
- Slice with a sharp knife, wiping it clean between cuts for neat edges.
Leave a Reply