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Vegan Pecan Bars Recipe

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3.8 from 10 reviews

Delicious and rich Vegan Pecan Bars featuring a buttery shortbread crust topped with a sweet pecan filling. These bars are baked to perfection, offering a crunchy pecan topping and a tender crust, perfect for dessert or a snack. Completely plant-based and easy to make, they’re ideal for vegan diets and can be made gluten-free with simple substitutions.

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper, ensuring there’s enough overhang to lift the bars out easily later.
  2. Make the Shortbread Crust: In a large bowl, combine the all-purpose 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 baking pan with your hands, forming a firm crust. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside while preparing the topping.
  3. Prepare Pecan Topping: Using the same bowl, mix together brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and pure vanilla extract until smooth and fully combined. Gently fold in the coarsely chopped pecans. Pour this topping evenly over the pre-baked crust and spread carefully using a spatula to create an even layer.
  4. Bake the Bars: Return the pan to the oven and bake for 25 to 30 minutes, until the pecan topping is bubbling and golden. Immediately after removing from the oven, optionally sprinkle coarse salt over the top for a salted caramel effect. Allow the bars to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set firmly.
  5. Slice and Store: Once set, lift the bars out of the pan using the parchment paper overhang. Use a large, sharp knife to cut into bars, trimming any very hard edges if desired. Store leftovers in the refrigerator for 5-6 days or freeze in an airtight container.

Notes

  • For Salted Caramel Pecan Bars, sprinkle coarse salt over the bars immediately after baking while they’re still hot.
  • You can substitute coconut oil for vegan butter in the crust if preferred.
  • To make gluten-free bars, replace all-purpose flour with a gluten-free all-purpose flour blend (note: this has not been personally tested by the author).
  • These pecan bars freeze well when stored in a covered container.
  • The recipe yields 16 large bars, but you can cut them into smaller squares (up to 32) for parties or smaller servings.

Find it online: https://flavorspath.com/vegan-pecan-bars-recipe/