Pecan Pie Bars

Ingredients & Substitutions

Here I explain the best ingredients for my easy pecan pie bars recipe, what each one does, and substitution options. For measurements, see the recipe card.

Pecan Bar Filling:

• Pecans – The star of the show! I like them chopped coarsely so you still get those big, crunchy bites in every square. If you need an alternative, walnuts are the closest.
• Unsalted Butter – This gives the caramel filling that rich, classic flavor. If you need a dairy-free option, I recommend butter-flavored coconut oil.
• Heavy Cream – I prefer the flavor of these pecan pie bars with heavy whipping cream, but coconut cream also works. Don’t use any kind of milk, because it’s too thin and won’t set.
• Maple Syrup – I use Wholesome Yum Zero Sugar Maple Syrup for a natural sweetness without corn syrup or the high sugar content of regular maple syrup. Read the reviews, you won’t tell the difference!
• Besti Monk Fruit Allulose Blend – This is my go‑to sweetener for smooth, gooey caramel. It melts and browns just like sugar, without leaving a gritty texture or crystallizing later, which most other sweeteners tend to do. If you like a brown sugar flavor, you can replace it with Besti Brown.
• Vanilla Extract & Sea Salt

Almond Crust:

• Wholesome Yum Blanched Almond Flour – I use this instead of all-purpose flour in almost everything! It has a super fine texture that creates a rich buttery crust without the grainy feel that many brands have.
• Besti Monk Fruit Allulose Blend – I recommend using this here since it’s already in the filling anyway (and so important there!), but other sweeteners should work fine in the crust.
• Unsalted Butter, Vanilla Extract, & Sea Salt (again!)

How To Make Pecan Bars

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the caramel. Melt the butter in a large skillet, then stir in the cream, maple syrup, Besti, and salt. Let the caramel simmer gently until it thickens and turns a deep golden color. I check that it coats the back of a spoon and that’s how I know it’s ready!
2. Add the nuts and vanilla. Take the caramel off the heat and stir in the vanilla and chopped nuts.

3. Mix the crust dough. In a large bowl, stir together the almond flour, Besti, and salt. In a separate bowl, mix melted butter and vanilla, then combine everything into a crumbly dough that holds when pressed. I find the texture here varies a little every time I make it, and the picture below is on the drier side — feel free to add a little extra melted butter if needed.
4. Bake the crust. Press the buttery shortbread crust into your parchment-lined pan. (I use this one and love that it comes with a lid for storing the pecan bars later!) Poke a few holes with a fork and bake until the edges start to turn golden. Let it cool a bit.

5. Assemble the bars. Pour the gooey caramel pecans over the crust and spread evenly.
6. Let them cool. Letting the pecan pie bars cool completely at room temperature is a must to let them set, but I prefer to also refrigerate for cleaner slices.