Vegan Pecan Bars

I’ve been making Vegan Pecan Bars for years and they’re one of my go-to treats when I want something nutty, caramel-like, and easy to share. These bars have a buttery vegan shortbread crust and a gooey pecan topping that browns beautifully without dairy or eggs. I tested this version multiple times to get the crust texture and filling set just right.

Why Make This Recipe

• Rich, nutty flavor with a caramel-like pecan topping that satisfies dessert cravings without dairy.
• Simple pantry ingredients (maple syrup, brown sugar, vegan butter) make it convenient and budget-friendly.
• Perfect for potlucks, holidays, or an afternoon coffee — they hold up well for travel.
• Easily made ahead and refrigerated or frozen; great for meal prep.
• Personal insight: I love this recipe because the crust-to-filling ratio can be tweaked—thicker crust gives a shortbread punch, thinner crust highlights the pecans.

Recipe Overview

• Prep time: 20 minutes.
• Cook time: 30–35 minutes (plus cooling).
• Total time: 1 hour (including cooling).
• Servings: 16 bars (8×8-inch pan) or 20 bars (9×9-inch).
• Difficulty: Easy.
• Method: Press-and-bake shortbread crust, pour pecan-sugar syrup over, bake until set, then cool and chill to finish.

My Experience Making This Recipe

I tested this recipe in both 8×8 and 9×9 pans to dial in the thickness and found the 8×8 gives a chewier bite. My challenge was preventing the filling from running — chilling the pan briefly after pouring the filling helped set the edges without overbaking the crust. Using a mix of chopped and halved pecans added texture and a pleasing appearance.

How to Make Vegan Pecan Bars

You’ll make a crisp vegan shortbread crust, pre-bake it, and pour a glossy pecan-sugar mixture on top before a final bake. Key techniques include properly creaming the chilled vegan butter into the flour for a tender crust, pre-baking the crust to avoid sogginess, and watching the filling so it becomes set but not overcooked. Expect a golden-brown top and a slightly jiggly center that firms up as it cools.

Ingredients (8×8-inch pan)

• Crust:
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/4 cup (30 g) powdered sugar
  • 1/4 tsp salt
  • 1/2 cup (113 g) cold vegan butter, cubed
• Filling:
  • 1 cup (200 g) light brown sugar, packed
  • 1/3 cup (80 ml) pure maple syrup
  • 1/4 cup (60 ml) coconut oil or melted vegan butter
  • 2 tbsp cornstarch (or arrowroot)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups (170 g) pecan halves/chopped mix

Equipment

• 8×8-inch (or 9×9-inch) baking pan lined with parchment and overhanging edges.
• Mixing bowls, rubber spatula, measuring cups and spoons, sharp knife for slicing.
• Optional: food scale for accuracy and instant-read thermometer (for practice) to check internal temp (~200°F finishing is fine for set bars).

Expert Tips for Success

• Use cold vegan butter and pulse (or rub quickly) into flour to create a tender shortbread crust; avoid overworking.
• Pre-bake the crust 12–15 minutes at 350°F (175°C) until lightly golden to prevent sogginess from the filling.
• Whisk cornstarch into the liquid filling ingredients to ensure a smooth, thickened texture that sets when cooled.
• Spread pecans evenly and press a few into the filling for a polished top and even baking.
• Cool completely, then chill at least 1 hour before slicing; warm syrupy centers slice cleaner when chilled.

How to Serve Vegan Pecan Bars

• Serve slightly chilled or at room temperature with a dollop of dairy-free whipped cream and a dusting of powdered sugar.
• Pair with a hot coffee or black tea for contrast — the nutty sweetness plays well with bitter beverages.
• For a brunch or dessert board, serve alongside fresh fruit and sturdy cookies; they slice neatly and look attractive.
• For a cozy holiday combo, try with small vegan gluten-free dinner rolls like these vegan gluten-free dinner rolls and dairy-free ice cream.

Storage and Reheating Guide

• Refrigerator: Store in an airtight container for up to 5 days. Chilling improves cutting and texture.
• Freezer: Wrap bars in parchment and foil or freeze in a single layer in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm individual pieces for 8–12 seconds in the microwave to soften or bake at 300°F (150°C) for 6–8 minutes from chilled to refresh the topping without melting it too much.

Recipe Variations

• Gluten-free: Substitute 1:1 gluten-free flour blend or use a mix of almond flour (1 cup) + 1/2 cup oat flour; add 1–2 tbsp more coconut oil if the dough feels dry.
• Less-sweet: Reduce brown sugar to 3/4 cup and increase pecans to 2 cups for nuttier bars.
• Chocolate swirl: Melt 1/3 cup vegan dark chocolate and drizzle over the cooled bars or swirl into the filling before baking.
• Pumpkin-pecan twist: Fold 1/2 cup pumpkin puree and 1/2 tsp pumpkin pie spice into the filling for a seasonal version (reduce liquid slightly).

Nutritional Highlights

• Nuts like pecans provide heart-healthy monounsaturated fats and vitamin E.
• These bars are vegan and can be made gluten-free; they remain calorie-dense, so slice into 16–20 portions for reasonable serving sizes.
• Allergen info: contains tree nuts (pecans) and gluten unless made with gluten-free flour; coconut oil may be a concern for coconut allergies.

Troubleshooting Common Issues

• Soggy bottom crust: Make sure to pre-bake the crust 12–15 minutes and fully cool it briefly before adding filling. If filling seems too loose, add another teaspoon of cornstarch.
• Filling too runny after baking: This often means underbaked or underchilled; return to oven for 5–8 minutes, then chill at least 1 hour.
• Crumbs when cutting: Chill the bars completely and use a hot, sharp knife wiped between cuts for clean slices.

Frequently Asked Questions

Q: Can I substitute maple syrup with agave or corn syrup?
A: Yes. Agave works similarly for sweetness and viscosity. Light corn syrup gives a glossy set but is less flavorful than maple. If using agave, reduce slightly (use ~1/4 cup) because agave tends to be sweeter.

Q: How do I make these nut-free for guests with allergies?
A: Swap pecans for roasted, chopped sunflower seeds or pumpkin seeds (pepitas). You may also increase cornstarch to 3 tbsp to help the filling bind similarly without nuts.

Q: Can I make the crust entirely from nuts for a grain-free bar?
A: Yes — pulse 1 1/2 cups finely ground almond flour + 2 tbsp coconut flour with 3 tbsp maple syrup and 3 tbsp melted coconut oil, press into pan, and pre-bake 10–12 minutes. Note texture will be more crumbly and richer.

Q: Why did my topping bubble over or leak?
A: Bubbling typically means the filling reached too high a temperature or pan was overfilled. Use the correct pan size (8×8 or 9×9), pour filling carefully, and leave a small margin at the edges. If bubbling starts, reduce oven temp by 25°F and continue baking until set.

Conclusion

For more inspiration and variations on vegan pecan bars, check out this classic version from Vegan Pecan Bars – Nora Cooks. If you want an alternative take with a pecan pie vibe, see Easy Vegan Pecan Pie Bars – Connoisseurus Veg. For a plant-forward spin with useful technique notes, I recommend Vegan Pecan Pie Bars – plant.well. If you like a buttery, traditional approach, this version is excellent: Best Vegan Pecan Pie Bars – Karissa’s Vegan Kitchen. For a seasonal twist combining pumpkin and pecan flavors, see Vegan Pumpkin Pie Pecan Bars (Gluten-Free & Easy).

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