These are the most delicious Vegan Pecan Bars in the world, with a caramel pecan filling and shortbread crust. Better than pecan pie, with no corn syrup!
Perhaps my most favorite dessert in the world, Pecan Bars. These babies will blow you away! They taste a bit like pecan pie, but BETTER with a caramel-y pecan topping and amazing shortbread crust.
I’ve kept this recipe as simple as possible, and truly easy to make. You can make them in 1 bowl and the prep time is around 15 minutes. The hardest part is waiting for them to cool and set so you can eat them!
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How do you make pecan bars
For the full recipe and ingredient list, see the recipe card below. This is simply a visual overview.
- Mix the flour, sugar and salt in a bowl, then cut in the vegan butter using a pastry cutter. You can also use two knives or even your hands!
- It will look like fine crumbs when it’s ready to go into the pan.
- In a parchment lined pan, dump the crust crumbles in and press down evenly with your hands to form the crust. Cook for 10 minutes in the oven.
- Meanwhile, make the pecan filling. It’s so easy; simply mix all ingredients except the pecans in the same bowl you used for the crust (it doesn’t really get dirty), then fold the pecans in.
Spread the pecan topping over the crust. Bake for 25-30 minutes, until the mixture is bubbly. Let it cool for 30 minutes at room temperature, then at least 2 hours in the refrigerator.
To serve
Once cooled and set, carefully remove the bars with the parchment paper from the pan, and use a large sharp knife to cut them into squares. I suggest cutting off the edges because they get very hard!
Store leftover bars in the refrigerator for 5-6 days. These are a great make-ahead dessert!
Want more vegan dessert bars?
- Vegan Raspberry Bars
- Vegan Lemon Bars
- Vegan Pumpkin Cake Bars
- Vegan Smores Bars
- Vegan Chocolate Peanut Butter Bars
Vegan Pecan Bars
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 the oven to 350 degrees F and line a 9 x 13 inch pan with parchment paper.
- Prepare the crust: In a large bowl, combine the flour, sugar and salt. Cut in the vegan butter with a pastry cutter, or two knives. The mixture will look like fine crumbs. Place in the prepared pan and press down evenly with your hands to form the crust. Bake for 10 minutes, then remove from oven and set aside while you make the topping.
- Make the topping: In the same large bowl you made the crust in, stir together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch and vanilla until well combined and smooth. Fold in the pecans, then pour over the crust. Use a spatula to spread it out as evenly as possible.
- Bake in the oven for 25-30 minutes, until the pecan topping is bubbling. Remove from the oven, and let cool at room temperature for 30 minutes, then place in the refrigerator for at least 2 hours to set.
- Carefully lift the parchment paper with the bars out of the pan and slice into bars with a large sharp knife. I like to cut off the edges as well because they get very hard. Store leftover bars in the refrigerator for 5-6 days.
Notes
- For Salted Caramel Pecan Bars, sprinkle with coarse salt right after they come out of the oven.
- May sub coconut oil for vegan butter in the crust, if desired.
- For gluten free, use a gluten free all purpose flour instead of regular flour, it should work quite well though I haven't tested it myself.
- The pecan bars freeze well in a covered container.
- This recipe makes 16 large bars, but you can cut them smaller if you'd like. For a party, I might cut them into 32 squares. Nutritional information is for 1 large bar.
Mine were soft and caramely and the edges weren’t hard at all! I will say that they aren’t as stable when they stay out of the fridge for long, but that’s a super minor thing. The taste is amazing and it’s super simple. Thanks for the awesome recipe Nora! Only change I made was to do a combo of pecans, walnuts, peanuts, and cashews rather than just pecans.
Hi Carrie. You are welcome! How wonderful that your bars turned out delicious and caramelly! Your mixture of nuts sound great! Thank you for your great feedback!
These are SO GOOOOOOOOOD. I seriously can’t believe how amazing they are. The crust is so soft and it all melts in your mouth. Used maple syrup (1/2 cup) instead of brown rice syrup and it turned out just fine. Definitely use parchment paper and if it sticks to the sides of the pan; get a cup of hot water and stick a butter knife in it then go around the pan!
Hi Brenda. I’m glad you loved the pecan bars, and glad to know it worked great for you with maple syrup! Thank you for sharing you great feedback and tips! These are helpful!
I’m glad to learn this worked with maple syrup. I’d planned to do the same!
Just made this tonight! It is so yummy! So my kids have nut allergies but some people have told me that you can use pretzels in place of the pecans so I did and oh my goodness it really was so good! I’m so excited for my kids to have a fun different treat! Thank for all your recipes!!
I love all of your baking recipes that make vegan baking so accessible! I wanted to try this but only have an 8×8 pan…do you think if I half the recipe it would work? Thank you!
I think it would work yes. They will need less time to bake though. Thanks!
Thanks for the reply! I ended up getting a 9×13 inch pan glad I did these are incredible! Made them for thanksgiving also subbed date syrup since couldn’t find brown rice syrup. We will enjoy the leftovers for a few days. Thanks for this!!
Excited to try this recipe but do you think using cupcake papers would work so I can make little individual ones??? I’m just worried the caramel would stick to the paper. And would you cook them for the same amount of time? Thanks!!
Sure, you could try that! I make these in a parchment-lined baking pan and the cooled caramel does not stick to the paper. Mini versions will likely need less time in the oven, maybe 15-22 minutes (check on them often just in case!). Happy baking!
Oncea upon a time in made this and I cannot emphasis e enough how delicious it ese but when I dont have TJ the same results?
So, your recipe says topping should be combined and smooth before adding the pecans — should the brown sugar be dissolved completely like no more sugar granules at all?
Evey time I make it it turns out differently?!! Oncea upon a time in made this and I cannot emphasis e enough
The brown sugar will not be dissolved completely at that point, it’s okay if you still see sugar granules. They will melt in the oven. Hope that helps and you enjoy the bars again!
Hi should i wait for just the outside to bubble or the whole thing? Ive had it in for about 25 mins now and only the edges are bubbling thank you!
They should be fine if only the edges are bubbling but the rest of the pecan topping is a dark and rich shade of brown.
Could maple syrup replace brown rice syrup?
Hi Martha. I have not tested this recipe with maple syrup, however, I have had several comments from people who have. They indicated using maple syrup worked well. Hope this helps!
I made these so many times last year – then I forgot about them until I saw a photo I took pop up. I’m so glad I took the photo because they are amazing and I’m going to make them again! And again! One of those awesome desserts that no one believes could be vegan.
These bars turned out exactly as should have, but I personally would prefer them to be less sweet. Can the sugar and or Brown Rice syrup be reduced without affecting the consistency of these bars? Thank you.
I haven’t tried reducing the sweetener so I’m not totally sure. They might still turn out okay with less.
OMG!! These are sooo delicious… can’t have just one. I made this recipe twice. The first time I just put it in for 20 mins while I was doing other things around the house and they were a little too hard but my hubby and I still destroyed it. Tonight I watched it after 10 mins, and once it got bubbly I took it out to cool and they turned out fantastic! I couldn’t find the rice syrup so I just used corn syrup cuz in had that in my pantry. This will be my go to dessert!!!
I’m so glad you and your husband love the pecan bars! I love them as well! I’m thrilled this will be your go to dessert! Thank you for taking time to share your fantastic review and comments! Happy cooking!
YUM! this looks like a great new treat to add to our holiday baking.
Oh yes! It’s one of my favorites! Enjoy, and happy holiday cooking!
Can these be made using your pecan pie filling from your pecan pie recipe?
Probably, but I haven’t tried that exactly!
Thank you as always Nora! Made this evening and they are fantastic! This will be my go-to recipe instead of pecan pie from now on.
I didn’t have any brown rice syrup, so I used Lyle’s Golden Syrup (a cane sugar syrup with the same consistency as rice syrup) and a touch of maple syrup. My oven is on the hot side so I baked at 325 for 25 mins and it was perfect. Instead of making in a 9×13 pan, I made in two 8.5″ round pans and cut into triangles.
I didn’t cut off the hard edges as I think they’re delicious – sort of like a hard candy that you can melt in your mouth at the end. I just warned people to be careful at the edges so they don’t break a tooth LOL. My in-laws (both of whom are not vegan) said it was the best pecan dessert they’ve ever had. They want the recipe and said they’ll be making at Christmas.
Hi Deborah! Thank you for taking time to share you great review and comments! I’m so glad you guys loved the pecan bars, and thrilled they will be your go-to recipe for a lovely pecan treat! Happy holiday cooking!
These have become a holiday staple for me! I have made them for multiple “Friendsgiving” functions and they are always a crowd-pleaser with vegans AND non-vegans! I never can find brown rice syrup in the store so I sub maple syrup and it works out fine. Thanks Nora I love all your recipes! <3
These were so easy to make and oh my goodness are they delicious! It’s another staple fall recipe in our house now!
Hi Petria! I really love these bars as well! I’m thrilled you love the pecan bars and they are a staple recipe item in your home! Thank you for sharing your wonderful review and comments! Happy fall cooking!
Do these freeze well?
Can you use something else in place of the brown rice syrup?
I haven’t tried anything so I’m not sure, but I think someone has commented that they used maple syrup and it worked. Perhaps corn syrup, but I haven’t tested it here.
Hello! Want to try these tomorrow. Do I measure out 2 cups of whole pecans and then chop or do I chop and then measure out two cups?
I measure the pecans once they are chopped. Hope that helps and you enjoy the bars!
so goooood! all the fam loved it, but be careful cause its perilously close to being drugs lol, and yea has tons of sugar ?. Definitely a hit, will be making again.
ngl was a little skeptical about the amount of cornstarch but worked out perfectly
I had no brown rice syrup so I made my own corn syrup type stuff (water, sugar, cream of tartar and lemon juice, simmer till reduced then its done). Other than that I changed nothing. I got a stomach ache from eating to much. THESE ARE FREAKING AMAZING!!!
We ate them with vanilla cashew ice cream.
Hi Jen. Good job! I’m glad you like the pecan bars! Thank you for sharing!
I made 2 pans of these and after I cut the first one, I realized I may not have baked long enough…. they are DELICIOUS but very gooey… can I bake the second pan longer? Its already been in the fridge overnight….
I wouldn’t bake them any longer if they have sat out that long, sorry! I’m glad they still taste delicious though!
These are like CRACK!! LOL! I made myself basically sick because I couldn’t stop eating them so I had to put them in the freezer so I would stop! So easy and so good, what a great recipe, thank you Nora!
LOL thank you!
Hi. Can I use corn syrup in this recipe? It’s not my favorite ingredient but I have half a bottle left from the pecan pie I made at Thanksgiving.
Thank you
Yes, I think corn syrup would work fine in place of the brown rice syrup, and I know it’s much easier to find. Enjoy!
*Follow up*
Do you think I can use the same amount of corn syrup as the recipe calls for brown rice syrup?
I know yoI haven’t tried this. I’m just asking for your opinion.
Thank you.
Yes, I would use the same amount. Hope you enjoy the bars!
Can I sub maple syrup for brown rice syrup?
I haven’t personally done this, but others have commented that it worked well for them. Enjoy!
These are delicious!! I used organic date syrup instead since I didn’t have brown rice syrup. They were so good we had to share them with others to keep ourselves from eating them all!
Thank you, I’m glad to hear they worked with date syrup!
The date syrup trick was so helpful, thank you! Nora, I made these for Thanksgiving and oh myyyyyy, what a delicious hit it was! My pecan pie-loving family looooooved these. I cut them small, and with leftovers (!), I’ve been savoring one here and there with a cup of coffee or tea! These will definitely become a part of our annual holiday tradition! Thank you again, Nora!
You are so welcome! I’m thrilled the pecan bars were a hit at your thanksgiving gathering! Thank you for taking your time to share your wonderful review and comments!
Hi Nora
I made the vegan pecan bars , and they will be deliciousness if the topping will be not so hard. On your pictures it’s looks more softly and like a caramel .
It sounds like the were over baked so they got hard. Oven temperatures can vary, so maybe try cooking them for less time, and make sure you bake in the center rack of your oven. I always recommend this whether it’s cookies, brownies, bars or cake. And if you happened to cut the recipe in half, they will need much less time in the oven, or else they will over cook and become hard. Hope that helps! They should be much softer (though the edges do tend to get a little hard, so I usually discard them).