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
Scale
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
