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–+ servings
Stack Of Pecan Pie Bars

VEGAN PECAN PIE BARS WITH MAPLE SYRUP

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These Vegan Pecan Pie Bars are made with delicate sugar cookie crust layered with a gooey maple syrup filling with crunchy pecans. The pecan bars have all the delicious flavors of pecan pie, but they are much easier to make.
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Prep Time:20 mins
Cook Time:35 mins
Total Time:55 mins
Course: Dessert, Snack
Cuisine: American
Diet: Vegan
Yield: 8 bars
Calories: 486kcal
Author: Plantiful Bakery

Ingredients
 

For the sugar cookies crust:

  • 100 g (7 tbsp) vegan butter, soft (around 75-80% fat), + extra for greasing
  • 50 g (1/4 cup) brown sugar
  • 30 g (2 tbsp) unsweetened almond milk
  • pinch sea salt
  • 150 g all-purpose flour

For the pecan pie filling:

  • 90 g (6 tbsp) unsweetened almond milk
  • 15 g (2 tbsp) cornstarch
  • 60 g (1/4 cup) vegan butter
  • 75 g brown sugar
  • 60 g (4 tbsp) maple syrup
  • 45 g (3 tbsp) rum or bourbon
  • pinch sea salt
  • 200 g raw pecans

Instructions

Preheat the oven and prepare the baking pan

  • Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9 in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment. Set aside.

Make the sugar cookie crust

  • To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.
  • Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.
  • Place it into the fridge to chill while making the filling.

Make the filling

  • First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.
  • To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum (or bourbon), a pinch of sea salt, and corn starch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.
  • Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

Bake the pecan pie bars

  • Bake the pecan pie bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

Let the pecan pie bars chill in the fridge

  • After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours (to make them easier to cut).
  • Cut the bars with a sharp knife into 8 even bars or 16 small squares.

Notes

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

Nutrition Facts

Serving: 1 bar (approx. 95g) / Calories: 486kcal / Total Fat: 34,3g / Saturated Fat: 9,6g / Cholesterol: 0mg / Sodium: 65,6mg / Total Carbohydrate: 40,4g / Fiber: 3,1g / Sugar: 21,3g / Protein: 4,3g / Iron: 1,5mg / Potassium: 158,2mg / Calcium: 46,1mg

Nutrition

Calories: 486kcal
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