Pecan bars are the paleo answer to pecan pie — a crunchy almond-pecan crust under a gooey honey-bourbon pecan filling that sets into clean squares. Toasted pecans pile into a caramel-rich layer that bakes up golden and glossy. Sixteen bars of serious dessert that slice like a dream once cool.
SERVES 16
Ingredients
Crust
¾ cup almond flour
⅓ cup palm sugar
¼ cup pecans, toasted and chopped coarse
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons (45 ml) coconut oil—more if needed to moisten
½ tablespoon water
Filling
⅓ cup palm sugar
⅓ cup honey
2 tablespoons (30 ml) coconut oil, melted
1 tablespoon (15 ml) bourbon or dark rum or ½ teaspoon rum extract
2 teaspoons (10 ml) vanilla extract
¼ teaspoon salt
1 large egg
¾ cup pecans, chopped coarse
Coconut oil for greasing foil
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2.В В Pulse flour, palm sugar, pecans, salt, and baking powder together in a food processor until combined (about five pulses). Sprinkle coconut oil over top, add ½ tablespoon of water, and pulse until mixture is pale yellow and resembles coarse cornmeal (about eight pulses). Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula. Bake until crust is fragrant and beginning to brown (about 20 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes.
3.В В Whisk palm sugar, honey, coconut oil, bourbon, vanilla, egg, and salt together in a saucepan over medium heat until palm sugar dissolves. Stir in pecans. Spread filling evenly over crust. Bake until top is golden brown (22 to 25 minutes), rotating pan halfway through baking.
4.В В Let bars cool completely in pan on wire rack for about two hours. Remove from pan using foil sling and cut into sixteen squares. Serve.
Pro Tips
- Toast the pecans before they go anywhere near the dough — raw pecans taste flat under all that honey, and the toasting is what makes the filling sing.
- Warm the honey and palm sugar gently in the saucepan only until dissolved. Boiling the filling breaks the egg and the texture turns grainy.
- Cool the bars the full two hours before cutting. This filling is essentially a custard caramel and it needs the time to set into squares.
- A tablespoon of bourbon is traditional; rum extract works for a non-alcoholic version with much the same warm depth.
Frequently Asked Questions
Can I make these without the bourbon?
Yes — use half a teaspoon of rum extract or a teaspoon of vanilla. The bars lose a little warmth but none of the gooey richness.
How do I store pecan bars?
Refrigerated for up to a week — the filling stays gooey cold and the crust stays crisp. Serve at cool room temperature for the best texture.
Why is my filling runny?
It was cut before it set, or the oven ran low. Let the bars cool completely; if still loose after chilling, they're best eaten with a fork.
Can I freeze them?
Yes — freeze the cut squares on a tray, then layer with parchment in a container. Thaw in the fridge overnight.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease foil with coconut oil. 2. В В Pulse flour, palm sugar, pecans, salt, and baking powder together in a food processor until combined (about five pulses).
- Sprinkle coconut oil over top, add ½ tablespoon of water, and pulse until mixture is pale yellow and resembles coarse cornmeal (about eight pulses).
- Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula.
- Bake until crust is fragrant and beginning to brown (about 20 minutes), rotating pan halfway through baking.
- Let cool on wire rack for at least 15 minutes. 3. В В Whisk palm sugar, honey, coconut oil, bourbon, vanilla, egg, and salt together in a saucepan over medium heat until palm sugar dissolves.
- Stir in pecans.
- Spread filling evenly over crust.
- Bake until top is golden brown (22 to 25 minutes), rotating pan halfway through baking. 4. В В Let bars cool completely in pan on wire rack for about two hours.
- Remove from pan using foil sling and cut into sixteen squares.
- Serve.
