If I had to pick one traditional pie to make during the holidays, it would be Pecan Pie. I think it’s because I ignore pecans almost entirely the rest of the year so it feels special. 

And our family secret? We make a 2 ingredient Pecan Pie! Yes, 2 ingredients. A frozen GF pie crust and Sansaba River Pecan Pie in a Jar filling. (Which can usually be found at William Sonoma!) It’s beyond good so why bother with making it from scratch?

This year, I never got around to picking up a jar. And despite “hosting” both Thanksgiving and Christmas (both sides of the family came to us this year instead of vice versa), given the impending arrival of our first child, we opted not to make homemade meals for each event. So making pies quickly fell to the bottom of the priority list. BUT I did want to have holiday-inspired desserts around. And for family coming in and out, staying at different airbnbs, etc. I figured the best way to keep everyone’s holiday sweet tooth satisfied was by making cookies! Lots of them. And lots of variety. 

Enter Pecan Pie Bars. I wanted to emulate the flavor profile of Pecan Pie but make it easy to gift, grab, and have around rather than assume everyone would sit down at the exact same time on any given day for formal dessert. I was inspired by a recipe I’ve had saved on Instagram for over a year now by Rachael Devaux of rachaelsgoodeats. I think it was ad of some sort but I love her recipes because they are usually gluten free, paleo, and free of any refined sugars… and they taste good! 

I adapted this recipe from her original so it may not be as healthy (hello real butter! It’s not THAT much right?) but is still fairly healthy when it comes to all the other cookies and bars I have been making this past week. 

They are super simple to make as well. Do not be intimidated by having to make your own topping. Given our history of being filling in a jar, I was skeptical but now don’t see why you wouldn’t make your own! You can control the sugar and oil content, and it took less than 5 minutes to whip together. I foresee buttered pecan drizzle on many a dessert in my future… 

ANYWAY, these are fantastic and will be on holiday rotation from here on out. Welcome to the family tradition!

INGREDIENTS

For the crust – 

2 cups almond flour

¼ cup melted coconut oil 

2 tbsp. maple syrup

1 tbsp. vanilla extract

sea salt

For the topping – 

¼ cup maple syrup

¼ cup butter

2 tbsp. milk 

1 tsp. vanilla extract

2 cups pecans

sea salt

Serving Size: 6

INSTRUCTIONS

• Preheat oven to 350F and line an 8X8 baking dish with parchment paper.
• Mix together crust ingredients (almond flour, melted coconut oil, maple syrup, vanilla extract and a pinch of sea salt). 
• Press into the base of the baking dish. Bake for 15 minutes. Crust will turn golden brown. 
• Meanwhile, in a small saucepan, melt butter and stir in maple syrup, milk and vanilla extract. 
• Bring to soft boil and let simmer for 3 minutes. 
• Remove from heat and stir in pecans. 
• Pour pecan mixture over the crust. Sprinkle with sea salt. Bake for another 20 minutes. 
• Remove from the oven and let cool for 5 minutes, then immediately place in the refrigerator for 2 hours to set. 
• Cut into bars and enjoy!