RESET360 with Camille McLaughlin
November Pick: Desserts

Pecan Pie Bars

A buttery almond flour shortbread crust under a glossy filling of toasted pecans, butter, cream, and eggs sweetened with allulose.

Why you'll love Pecan Pie Bars

Pecan pie is the dessert of the Thanksgiving table, and as bars it is easier to make, easier to share, and easier to keep to one small square. A pressed almond flour crust bakes up like shortbread, and on top goes the filling everyone looks for: toasted pecans held in a rich, caramel-colored custard of butter, cream, eggs, and vanilla. Pecans come in from the harvest in November, which is when they taste their freshest.

The filling starts on the stove. Butter and allulose melt together with cream into a glossy caramel, and that caramel cools a little before the eggs go in, so they blend smoothly instead of scrambling. Allulose caramelizes and browns at a lower temperature than sugar, which gives the filling its deep color and toffee flavor, and it also means the bars bake at a gentle 325°F (165°C) with an eye on the top.

Toasting the pecans first is what makes them taste like pecan pie. A few minutes in the oven brings out their oils and turns them crisp and fragrant, so each bite has crunch under the soft, set filling.

Quick overview: This Pecan Pie Bars takes 25 min of hands-on time and about 3 hr 10 min in all and makes 16 servings, each 1 bar (2 inches square). You'll need a saucepan, a sheet pan, and a baking dish.

Jump to recipe

Pecan pie bars with a golden almond flour crust
Prep 25 minCook 45 minChill 2 hrTotal 3 hr 10 minServes 16Serving 1 bar (2 inches square)You'll need Saucepan, Sheet pan, Baking dish

Ingredients

  • 2 cups pecan halves
  • 1 1/2 cups almond flour
  • 3/4 cup plus 2 tbsp allulose, divided Label: allulose, and nothing else
  • 1/2 tsp fine sea salt, divided
  • 9 tbsp butter, divided: 4 tbsp melted for the crust, 5 tbsp for the filling
  • 1/4 cup heavy cream Label: cream, with no gums or carrageenan
  • 1/2 vanilla bean, split and scraped
  • a pinch of ground cinnamon
  • 3 large eggs, at room temperature

Instructions

  1. Toast the pecans: Heat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6 to 8 minutes, until fragrant and a shade darker. Set aside about 24 of the best halves for the top and roughly chop the rest.
  2. Press the crust: Line an 8-by-8-inch baking dish with parchment, leaving an overhang on two sides. Stir the almond flour, 2 tablespoons of the allulose, and 1/4 teaspoon of the salt together, then stir in the 4 tablespoons of melted butter until it looks like damp sand. Press it firmly and evenly into the bottom of the dish with the bottom of a measuring cup. A firmly packed crust holds together when you cut the bars.
  3. Bake the crust: Bake for 12 to 15 minutes, until the edges are golden. Lower the oven to 325°F (165°C). Baking the crust first keeps it crisp under the wet filling.
  4. Make the caramel: While the crust bakes, melt the remaining 5 tablespoons of butter in a saucepan over medium heat. Whisk in the remaining 3/4 cup of allulose and cook, whisking, for 2 to 3 minutes, until it dissolves and the mixture bubbles and turns light golden. Whisk in the cream, vanilla seeds, cinnamon, and the remaining 1/4 teaspoon of salt and take the pan off the heat. Let it cool for 10 minutes, until warm but no longer hot, so the eggs blend in without setting.
  5. Add the eggs and pecans: Whisk the eggs in a bowl until smooth, then whisk them into the warm caramel until glossy. Stir in the chopped pecans.
  6. Bake the bars: Pour the filling over the warm crust, spread it evenly, and arrange the pecan halves on top. Bake for 25 to 30 minutes, until the edges are set and slightly puffed, the center has only a slight wobble, and the center reads at least 160°F (71°C). Allulose browns faster than sugar, so if the top darkens before the center sets, lay a sheet of foil loosely over the dish.
  7. Cool and chill: Let the bars cool in the dish on a rack for 1 hour, then refrigerate for at least 1 hour. The filling firms as it cools, which is what lets you cut clean squares.
  8. Cut: Lift the slab out by the parchment and cut it into 16 squares with a sharp knife, wiping the blade between cuts.

Storage and leftovers

Keep the bars covered in the refrigerator for up to 5 days. They taste best after 20 minutes at room temperature, when the filling softens slightly.

Freeze the bars individually wrapped for up to 2 months and thaw them overnight in the refrigerator.

Variations

  • Walnut: Use walnut halves in place of the pecans.
  • Spiced: Add 1/4 teaspoon each of ground ginger and nutmeg to the filling with the cinnamon.
  • Cocoa: Whisk 2 tablespoons of unsweetened cocoa powder into the caramel for a cocoa pecan bar.
  • With cream: Serve each square with a spoonful of softly whipped heavy cream.

Notes and tips

  • Use a baking dish with straight sides: Straight sides give square corners and even bars. A metal dish browns the crust a little faster than glass, so check it at 12 minutes.
  • Let the caramel cool: Hot caramel can scramble the eggs. It should feel warm, like bath water, when you add them.
  • Watch the color: Allulose browns quickly. A deep amber top is perfect; foil keeps it from going past that.
  • Store pecans cold: Pecans are rich in oil and turn stale at room temperature. Keep them in the freezer, where they stay fresh for months.

Nutrition and mindful eating

  • Pecans bring mostly monounsaturated fat along with fiber, and they make up a big share of each bar, which is why a small square satisfies.
  • Almond flour, butter, and eggs give the bars real fat and some protein, so this dessert sits comfortably after a holiday meal.
  • Allulose gives the filling its caramel color and sweetness, and it is one of the RESET360 sweeteners.
  • Vanilla, cinnamon, and toasted nuts make the bars taste richer and sweeter than their sweetener alone.
  • As you eat, notice the crunch of the toasted pecans against the soft filling, and pay attention to the moment one square feels like enough.

Frequently asked questions

Have a question about this Pecan Pie Bars? Start here, with the questions people ask most.

What takes the place of corn syrup?

Butter and allulose cooked into a caramel, with cream and eggs to set it. The filling bakes into the same soft, sliceable custard that holds the pecans.

Can I use monk fruit instead?

Allulose is the best choice here because it melts into a smooth caramel. Granulated monk fruit blends often recrystallize and turn the filling gritty.

Can I make them ahead for Thanksgiving?

Yes. Bake them up to 3 days ahead and keep them covered in the refrigerator, or freeze them for up to 2 months.

Can I bake it as a pie?

Yes. Press the crust into a 9-inch pie dish, bake it the same way, and give the filled pie 30 to 35 minutes, until the center has only a slight wobble.

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Tags: November Pick, Desserts, American, Gluten-Free Swap