paleo pecan pie bars

(gluten free & no refined sugar)

easy to make without any corn syrup, these Paleo Pecan Pie Bars are the hit of every Thanksgiving dinner! They're naturally gluten free with a dairy free option as well. Buttery shortbread + pecan filling = amazing!

step 1

start by measuring out all of the ingredients listed. You'll find all the tips and substitutions on the blog.

step 2

next preheat the oven and mix together the shortbread crust in a medium sized bowl.

step 3

Then evenly pat the shortbread crust into your baking dish with a small lip running around the edges. prick the crust all over with a fork so it doesn't puff up while baking.

step 4

Bake the crust until lightly browning with small cracks beginning to form.

step 5

While the crust is baking, add the filling ingredients to a saucepan.

step 6

Cook the filling as directed in the recipe until the right temperature is reached.

step 7

Finally pour the hot filling into the hot baked crust and bake again until just set, the filling with jiggle a bit when you gently shake the pan.

step 7

Let cool until warm or room temperature, slice and serve with your favorite vanilla ice cream or whipped cream. You'll find recipes for how to make both over on the blog.

3 key tips

1. Don't be tempted to reduce the sweetener, it's what makes the pecan pie filling the right texture.

2. make these bars in the morning to save time to cook thanksgiving.

3. hot filling into a hot crust is the secret to the perfect silky smooth filling.


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