If you’re looking for a rich, nutty, and perfectly sweet treat that’s dairy-free and utterly addictive, then you’ve hit the jackpot with this Vegan Pecan Bars Recipe. I absolutely love how this turns out every single time — the combination of a buttery shortbread crust and that gooey pecan topping? It’s pure magic! Whether you’re making these for a potluck, a cozy night in, or just because you deserve something sweet, this recipe won’t disappoint.
Why You’ll Love This Recipe
- Deliciously Gooey: The rich brown sugar and brown rice syrup topping creates the perfect chewy, sticky texture you want in a pecan bar.
- Simple Ingredients: No complicated or hard-to-find items here—just pantry staples and whole pecans.
- Vegan & Adaptable: Completely dairy-free and easy to tweak if you want gluten-free or salted versions.
- Perfect for Sharing: The bars hold together nicely, making them easy to cut and serve at any gathering.
Ingredients You’ll Need
For this Vegan Pecan Bars Recipe, the ingredients come together in two parts—shortbread crust and the gooey pecan topping. Each ingredient plays an important role to deliver the classic flavor and texture that pecan bar lovers crave. Plus, I’ll share a few tips on picking the best options.
- All-purpose flour: The base for the shortbread crust, I use unbleached for best texture.
- Granulated sugar: Adds just enough sweetness and balances the crust flavor.
- Salt: Just a pinch to enhance all the flavors without being salty.
- Vegan butter: Cold and firm, this is crucial for a flaky shortbread crust that holds together well.
- Brown sugar: Gives the topping its caramel-like, deep sweetness.
- Brown rice syrup: A bit unique, but it adds an amazing chewiness and shine to the topping.
- Non-dairy milk: Helps bind the topping; I usually go with almond or oat milk.
- Melted vegan butter: Adds richness and helps everything stick.
- Cornstarch: This thickens the pecan topping so it sets perfectly when chilled.
- Vanilla extract: For a lovely aroma and flavor depth.
- Pecans: Coarsely chopped for that essential crunch and nutty flavor.
- Optional coarse salt: Sprinkled on top after baking, it creates a salty-sweet contrast that I just can’t resist.
Variations
I love customizing this Vegan Pecan Bars Recipe depending on the occasion or mood. It’s surprisingly flexible, so don’t hesitate to tweak it and make it your own.
- Salted Caramel Twist: I tried sprinkling coarse sea salt on top right after baking, and my family goes crazy for that salty-sweet combo every time!
- Gluten-Free: I haven’t tested it personally, but swapping regular flour for a trusted gluten-free blend should work well if you want to avoid gluten.
- Coconut Oil Substitute: Sometimes, I use coconut oil instead of vegan butter in the crust for a slightly different flavor and a firmer texture—both are great!
- Mini Bars: Cutting them smaller makes these perfect bite-sized treats for parties or lunchboxes.
How to Make Vegan Pecan Bars Recipe
Step 1: Prepare and Bake the Perfect Shortbread Crust
Start by preheating your oven to 350°F and lining a 9×13-inch pan with parchment paper—this makes removing the bars a breeze later on. In a large bowl, toss together the flour, sugar, and salt. Then cut in your cold vegan butter using a pastry cutter or two knives until you have fine crumbs—this is key for that lovely flaky texture. Press the mixture evenly into your pan with your hands. You’ll want to bake this for 10 minutes until it’s lightly golden but not fully baked—this creates the perfect base for the gooey topping.
Step 2: Whip Up the Gooey Pecan Topping
While the crust bakes, go back to that same bowl (love cutting down on dishes!) and stir together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla extract until smooth and well combined. Fold in the coarsely chopped pecans, then pour this gorgeous mixture over your warm crust. Use a spatula to spread it as evenly as possible—this helps the bars cook and set uniformly.
Step 3: Bake Until Bubbling and Let Cool
Pop your pan back in the oven and bake for 25-30 minutes, or until the pecan topping is bubbly and gorgeous. When you take it out, resist the urge to cut right away—let it cool at room temperature for about 30 minutes, then chill it in the fridge for at least 2 hours. This step really helps the topping set so your bars hold together nicely. When it’s time to slice, I like to lift the entire batch out using the parchment paper and cut with a sharp knife. Don’t forget to trim those edges—they get pretty hard and aren’t the best for enjoying.
Pro Tips for Making Vegan Pecan Bars Recipe
- Keep the Butter Cold: Cold vegan butter makes for a better, flaky crust — I chill it if it starts to soften too much while you’re working.
- Use a Sharp Knife: This helps you get clean slices without squishing the bars, making for a beautiful presentation.
- Don’t Skip the Chill: Letting the bars set in the fridge for a couple of hours is what helps the topping firm up perfectly.
- Even Spreading: Use an offset spatula or the back of a spoon to spread the pecan mixture evenly so every bite is consistent.
How to Serve Vegan Pecan Bars Recipe
Garnishes
I usually keep things simple and sprinkle a little coarse sea salt on top right after baking—it’s my favorite way to add that irresistible salty-sweet flavor combo. Sometimes, a light dusting of powdered sugar looks beautiful if you’re serving these for a party, but it’s totally optional.
Side Dishes
These pecan bars honestly stand out on their own, but if you want to make it a mini dessert spread, try serving them with some fresh berries or a scoop of your favorite vegan vanilla ice cream. I found pairing them with a warm cup of coffee or chai tea makes for a cozy afternoon pick-me-up.
Creative Ways to Present
For special occasions, I sometimes cut these into smaller bite-size squares and arrange them on a pretty platter with edible flowers and fresh mint leaves—it instantly elevates the presentation. Wrapping each bar in wax paper tied with twine also makes them perfect little gifts or party favors.
Make Ahead and Storage
Storing Leftovers
I keep leftover bars in an airtight container in the refrigerator—this keeps them fresh and chewy for up to 5-6 days. Make sure to store them with parchment or wax paper between layers so they don’t stick together.
Freezing
Freezing these bars works wonderfully, which is great if you want to prep ahead. Just wrap individual bars or slices tightly in plastic wrap, then place them in a freezer-safe container or bag. From my experience, they stay tasty and maintain their texture for up to 3 months.
Reheating
I usually thaw frozen bars overnight in the fridge, then let them come to room temperature before serving. If you prefer warm bars, pop them in a 300°F oven for 5-7 minutes—it softens the topping nicely without drying them out.
FAQs
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Can I use other nuts instead of pecans in this recipe?
Absolutely! While pecans are traditional and have a buttery flavor that pairs perfectly with the topping, you can swap in walnuts, almonds, or even hazelnuts depending on your preference. Just chop them coarsely to maintain that satisfying crunch.
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Is brown rice syrup necessary for the topping?
Brown rice syrup gives the topping that chewy, sticky texture and a subtle sweetness. If you don’t have it, you can substitute with a mild-flavored syrup like light corn syrup or agave, but I find brown rice syrup yields the best result.
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Can I make these bars gluten-free?
Yes! Swap the all-purpose flour with a gluten-free blend that’s designed for baking. I haven’t tested it myself yet, but many readers have had success doing this. Just make sure your flour blend includes xanthan gum or a binder for structure.
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How do I prevent the crust from getting too hard on the edges?
This was something I used to struggle with! I found pressing the crust evenly and trimming off the edges after baking helps. Also, keeping an eye on baking times so you don’t overbake is key to a tender crust.
Final Thoughts
I’ve made these Vegan Pecan Bars Recipe countless times, and they never fail to be a crowd-pleaser. The balance of buttery crust and gooey pecan topping is just irresistible, and I love that it’s totally plant-based without sacrificing that classic pecan bar feel. Whether you’re a seasoned vegan baker or trying this recipe for the first time, you’ll enjoy how straightforward and rewarding it is. Go ahead and give these a try—I’m pretty sure these bars will become one of your go-to staples for holiday parties, casual get-togethers, or just a sweet treat for yourself.
Print
Vegan Pecan Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 large bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously rich and chewy vegan pecan bars featuring a buttery shortbread crust topped with a sweet pecan mixture. Perfect as a plant-based treat for any occasion, with options for salted caramel variation and gluten-free adaptation.
Ingredients
Shortbread Crust
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup vegan butter, cold
Pecan Topping
- 1 1/2 cups brown sugar
- 2/3 cup brown rice syrup
- 3 tablespoons non-dairy milk
- 3 tablespoons melted vegan butter
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 cups coarsely chopped pecans
- Optional: coarse salt, for sprinkling on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9 x 13 inch baking pan with parchment paper for easy removal of the bars.
- Prepare the Crust: In a large bowl, combine the flour, granulated sugar, and salt. Cut in the cold vegan butter using a pastry cutter or two knives until the mixture resembles fine crumbs. Press this mixture evenly into the prepared pan using your hands to form a uniform crust. Bake for 10 minutes, then remove and set aside.
- Make the Pecan Topping: In the same bowl, mix together brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla extract until smooth and well combined. Fold in the coarsely chopped pecans gently, then pour this topping over the pre-baked crust. Use a spatula to spread it evenly.
- Bake the Bars: Bake the assembled bars in the oven for 25-30 minutes until the pecan topping is bubbling and set.
- Cool and Chill: Remove from the oven and allow the bars to cool at room temperature for 30 minutes. Then place them in the refrigerator for at least 2 hours to fully set.
- Slice and Serve: Carefully lift the bars out using the parchment paper and slice into 16 large bars with a sharp knife. Optionally, cut off the hardened edges before serving. Store leftovers in the refrigerator for up to 5-6 days.
Notes
- For Salted Caramel Pecan Bars, sprinkle coarse salt on top immediately after baking.
- You can substitute coconut oil for vegan butter in the crust if preferred.
- To make gluten-free bars, use a gluten-free all-purpose flour blend instead of regular flour.
- The pecan bars freeze well in an airtight container for longer storage.
- This recipe yields 16 large bars, but you can cut them smaller for more servings, such as 32 square pieces for parties.
- Nutritional information provided is per one large bar.
Nutrition
- Serving Size: 1 large bar (approx. 1/16th of recipe)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 70 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
