Pecan Pie Bars Without Pecans
Pie Bars

Pecan Pie Bars Without Pecans

  • January 2, 2022

My Faux Pecan Pie is a taste twin to the classic but safe for families who have someone with a nut allergy.Since I first posted this alternative to a pecan pie recipe, I’ve received countless emails thanking me for helping families bring back this treasured holiday pie to the table for folks who have nut allergies.I’m so grateful that faux pecan pie has proved to be helpful to families like that – nut allergies are nothing to play around with!This alternative to pecan pie is a fun recipe to feed people.My husband’s exact words were “That is the BEST pecan pie I’ve ever tasted!”.Right about now, making this pie with my recipe instead of pecans will save anywhere from five to seven dollars, depending on where you shop.I started with my Mother’s No Fail Pecan Pie recipe and then blended it a bit with that crust of my Strawberry Pretzel Salad (which is in my cookbook, but not on SouthernPlate.com).Everyone is always surprised that the crust isn’t made of pecans, so what a great inspiration to add to my pie!If you have a family member or friend with a nut allergy, this would be a welcome treat for them at your holiday dinner!Following my recipe below, place the butter for the pie filling in a large bowl and microwave it until melted.Once slightly cooled butter and all other filling ingredients in a medium sized bowl and mix together with a wire whisk.Melt your butter for the topping (see recipe) and add in your tiny amount of sugar.The first pie I tried wasn’t deep dish and it seemed like there was hardly any filling when the pretzels sunk down a little bit.This post is dedicated to my sweet friend, Alyssa, and everyone else who has a nut allergy or love someone who does.Deep Dish Pie Shell unbaked Topping 1-1/2 cups crushed pretzels.Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels.Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.Sara submitted a great quote on our Give A Penny Page that I think really puts you in the right frame of mind for dealing with life sometimes. .

Black Bottom Oatmeal Pie (Also Known As No Nut Pecan Pie

Black Bottom Oatmeal Pie (Also Known As No Nut Pecan Pie

Black Bottom Oatmeal Pie (Also Known As No Nut Pecan Pie

Simply use oatmeal, and you can still have that sticky, caramel filling, and flaky pie crust, but with oats instead of pecans.this delicious Thanksgiving dessert is free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts.Since I wasn’t able to eat while I was in labor, and was STARVING after the birth, I had my husband run home and grab the pie.But, I DO love oats, and so when I saw this recipe that had no pecans in it, and still had that caramel tasting filling, PLUS chocolate I knew it was going down.I hope if you have nut allergies, just don’t enjoy pecans or want to try something new this Thanksgiving that this Black Bottom Oatmeal pie will fit the bill!But, I went with one that is typically more drying (than a wet one like applesauce or flax eggs better suited to muffins and such).To substitute the heavy cream, I used my favorite stand-by, full fat canned coconut milk (found in the Asian isle).Yes, because I’ve taken out the wheat, gluten, dairy, nuts and eggs this leaves the pie free of the top 8 allergens.I hope that this will help everyone in your home, no matter their allergies, enjoy this pie this Thanksgiving, or anytime you have the hankering. .

Pecan Pie Bars {No Corn Syrup!} – WellPlated.com

Pecan Pie Bars {No Corn Syrup!} – WellPlated.com

Pecan Pie Bars {No Corn Syrup!} – WellPlated.com

Here to impress, to win you friends (and lovers), and to be the ideal representation of the kind of sweet, buttery indulgence we all deserve, especially this time of year.Every time I took a bite, I couldn’t believe a dessert this seemingly rich and thick could dissolve on my tongue as if by magic.It tastes like a cross between a pie crust and the most excellent shortbread cookie.The filling is lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.A finishing sprinkle of flaky sea salt ties the whole shebang together and saves these pecan pie bars from many a classic pecan pie’s greatest transgression: being cloyingly sweet (a trick I also use in these decadent Dark Chocolate Cookies).You’ll have enough to serve them a party, give as gifts, or if you find them as easy to eat as I do, keep yourself in happy supply for as long as you can resist them.I loosely based this recipe off of Ina Garten and Pioneer Woman pecan pie bars.I read from many of Ina’s reviewers that the bars overflowed the pan, so I felt confident scaling the recipe down somewhat.And then of course I had to tinker with the vanilla extract, swap in maple syrup (a heaven-sent pairing with pecans), and add that flourish of sea salt.These pecan pie bars taste magnificent to the point that (and, I do not say this lightly) I can’t actually imagine them with any more butter or sugar than they already have.Forget pecan pie bars using cake mix or sweetened condensed milk.To bind the pecan pie bars’ shortbread crust recipe together.To bind the pecan pie bars’ shortbread crust recipe together.These bars are fully loaded for maximum pecan toastiness and crunch.These bars are fully loaded for maximum pecan toastiness and crunch.A flaky sea salt like Maldon or fleur de sel works best.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest.First, use a large, sharp knife to loosen the bars all the way around the edges of the pan.These bars are rich, so I like to cut them into smaller pieces (even though I usually end up taking more than one!Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.Then, place the frozen bars into a freezer-safe ziptop bag or storage container and store in the freezer.Meal Prep Tip Up to 1 day in advance, prepare the dough for the crust, press it into the baking dish, and par-bake as directed.Up to 1 week in advance, chop the pecans and store them in an airtight storage container at room temperature.After slicing them, I caught myself munching every stray bit of the brown sugar maple pecan topping that went astray.When the pecan pie bars are done, the filling should still wobble a bit in the middle but not be too liquidy.Once the bars are ready, the filling should be a golden brown, and the pecans should look toasted.If your bars are runny, it’s likely because they weren’t baked long enough or the oven temperature wasn’t hot enough.You need to ensure that the bars are in the oven long enough (at the right temperature) to allow the filling to set up properly. .

No-Bake Pecan Pie Bars (Vegan, Gluten-Free)

No-Bake Pecan Pie Bars (Vegan, Gluten-Free)

No-Bake Pecan Pie Bars (Vegan, Gluten-Free)

No bake pecan pie bars are a sweet treat that’s perfect for the holiday season!The soft and chewy, cinnamon-rich crust is made with oats and almond flour, then topped with salted date caramel and crunchy pecans.They’re super easy to make, require minimal ingredients, and are a fun twist on the classic dessert we all know and love.The soft, chewy, perfectly-nutty crust is topped with date-sweetened caramel and a generous handful of crushed pecans.Each bite contains hints of warm cinnamon, sweet vanilla, and salted caramel.All in all, it’s everything you love about pecan pie wrapped up into a single dessert bar!When it comes to this holiday dessert, one thing you’ll be surprised by is the simple ingredients list.This recipe requires only 7 ingredients: pecans, oats, dates, almond flour, cinnamon, vanilla, and a dash of salt.: These pecan pie bars are surprisingly fiber-packed due to healthy ingredients, like oats.: Dates provide a natural sweetness, allowing these pecan bars to be made with no added sugar.: Cinnamon provides a warm seasonal flavor, which is reminiscent of traditional pecan pie.For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.First, combine rolled oats, pecans, almond flour, cinnamon, and salt to a food processor.Combine medjool dates, water, and vanilla extract in the food processor.Scrape down the sides of the food processor, pushing the dates toward the center blades, as needed.Finally, chill the pecan pie bars inside the freezer for at least 30 minutes to set.Always remove the pits from your medjool dates before adding them to a blender or food processor.If you try these No Bake Pecan Pie Bars, please let me know your thoughts by leaving a rating and comment below!Enjoy these healthy dessert bars made with oats, dates, almond flour, and no corn syrup.The soft and chewy crust is topped with salted date caramel and crunchy pecans.#nobakedesserts #vegandessert #pecans #pecanpierecipe #thanksgiving #thanksgivingrecipe #friendsgiving #glutenfreedesserts #holidaydesserts Ingredients Units US M Scale 1x 2x 3x Pecan Pie Crust 1 cup rolled oats.vanilla extract ¼ tsp salt Toppings 1 cup crushed pecans Instructions Line the dish: Line a 7×7 or 8×8 square dish with parchment paper.Prepare the crust: Combine rolled oats, pecans, almond flour, cinnamon, and salt in a food processor.Add medjool dates and process again until a sticky, crumbled mixture is formed.If you make a purchase through one of these links, I earn a small commission at no additional cost to you. .

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars

These bar cookies boast the same amazing Pecan Pie flavor you know and love, only they’re far easier to serve and eat — just cut them up and pass them around — no fork required!For that signature ooey-gooey bite, we leaned on Karo® Syrup to provide both incredible texture and flavor for this dessert, as well as a balance in sweetness.The crust, while still housing a bit of sugar itself, errs more on the savory side of things and lies in perfect harmony underneath that dreamy Pecan Pie Filling.Karo® Syrup has been an ingredient relied on for generations due to its superb quality and consistent performance, and should not be substituted.Then, add the cubed butter and use a pastry blender, a fork, or two knives to cut it into the dry mixture.Make the Pecan Pie Filling – To make the filling for the Pecan Pie Bars, add the eggs, egg yolk, Karo® Syrup, light brown sugar, melted butter, vanilla extract, and salt to a medium-sized mixing bowl and whisk until well-combined.Once the time is up, place the dish on a wire rack until the bottom of the pan is completely cool to the touch, about 3 hours.Candied Pecans made in the oven with fresh rosemary are salty, sweet, spicy, and addictively yummy!Texas Sheet Cake is super chocolatey, decadently moist and tender, and topped with gooey, fudgy icing. .

Vegan Pecan Pie Bars, gluten-free, no corn syrup

Vegan Pecan Pie Bars, gluten-free, no corn syrup

Vegan Pecan Pie Bars, gluten-free, no corn syrup

Make my gluten-free and vegan Pecan Pie Bars, then sit back and watch them vanish.Except, I have these scrumptious gluten-free and vegan Pecan Bars to make life more bearable.In fact, Jay just finished begging -- successfully -- for his third vegan Pecan Pie Bar today.They are naturally sweetened with maple syrup and turbinado, and there's barely any added fat, so they're kinda sorta healthy-ish?There are 10 ingredients in these cookies, minus the salt, and I bet you have most of them hanging around your pantry if you bake gluten-free even occasionally.Here are the ingredients you need to make these vegan and gf pecan pie bars:.Any time there's caramel involved, it's just a good idea to add some insurance in the form of parchment paper to make sure you -- or your cookies -- won't get stuck.I've since updated the recipe to add 2 tablespoon of vegetable oil to the crust dough.Each batch makes 16 vegan Pecan Pie bars, which turned out to be highly inadequate in our home, so you might want to double up on the recipe. .

Pecan Pie Bars (without corn syrup)

Pecan Pie Bars (without corn syrup)

Pecan Pie Bars (without corn syrup)

If you’ve been around here a while, you’ll know that my husband and I moved frequently our first few years of being married.And each time we moved, before we even started looking for a house to live in, I would check out the local grocery store options.Over the years, I’ve determined that ALDI is the best place to shop for high-quality ingredients with great prices.However, my husband and I decided we just couldn’t wait until Turkey Day to have a slice of pecan pie.The flavors of toasted pecans, brown sugar and a hefty pinch of salt in the filling means that you won’t exactly taste the maple syrup.The food processor takes all of the guess-work out of knowing when your crust is ready—when it clumps together into a ball, it’s ready to be pressed into the pan.I hope these pecan pie bars grace your table before the big day, and throughout the holiday season. .

Pecan Pie Bars – Nut Free – 1840 Farm

Pecan Pie Bars – Nut Free – 1840 Farm

Pecan Pie Bars – Nut Free – 1840 Farm

I was so grateful to be able to keep our pantry stocked with them and set to work on recipes for the elusive pecan pie and peanut brittle.The recipe became an immediate hit with our family and was a staple in our farmhouse kitchen during the colder months of the year when fresh berries for pies and crumbles weren’t being harvested from our gardens.Since that time, I have received countless messages and comments from nut free families just like ours who were desperate to find Wheat Nuts® again.We shared in the disappointment of not being able to enjoy their delicious flavor in our homes without worry of cross contamination or allergic reactions.Food allergies became a part of our lives more than a decade ago, so you won’t find any peanuts, tree nuts, or shellfish in our recipes. .

Classic Pecan Pie Bars Recipe

Classic Pecan Pie Bars Recipe

Classic Pecan Pie Bars Recipe

After you select your market, you decide if you want to have your items delivered or picked up today! .

pecan pie bars recipe

pecan pie bars recipe

pecan pie bars recipe

Making pie crust from scratch takes patience and planning and, if we're being honest, is easy to mess up.Swap the pecans for equal amounts of walnut halves or cashews or 3½ cups of blanched peanuts.The filling for pecan pie is very wet and would make the crust, shortbread or not, difficult to bake through and crisp up.Baking the crust first avoids sogginess and ensures that the base is strong enough to support the pecan filling. .

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