as if pecan bars aren’t good enough on their own…we’re going to add peanut butter so basically, they’re now bars of heaven. you can easily swap peanut butter for another nut or seed butter too! the bars are so easy to make and have the most delicious crust. oh, the pecan peanut butter topping is out of this world.
happy what should should i make for thanksgiving week! haha, seriously though, many people have been searching my blog this week.
if you’re still not sure about dessert, i recommend these and The Best Vegan and Gluten-Free Pumpkin Pie.
both will hands down be a huge hit AND being gluten-free, hopefully everyone can enjoy!
there are two parts to this glorious recipe. first, there’s a delicious shortbread crust.
it’s really easy to make because you can just use a food processor. you get super smooth and delicious crust.
then, there’s the pecan and peanut butter topping. you cook this on the stove, just for about 7 minutes total.
it doesn’t need that long because everything bakes again in the oven, it’s just important to thicken the topping.
after the bars are done baking, they do need to cool all the way down before you cut into them.
if you cut into the bars while they’re too warm, then they won’t stick together well and you don’t want pecans falling everywhere lol.
the bars are definitely sturdy enough to hold up like a bar but they are still somewhat delicate.
i do recommend eating Vegan and Gluten-Free Peanut Butter Pecan Bars with a fork! also, make sure you add a scoop of ice cream and some cinnamon on top, yum!
also, just a heads up, the crust bakes twice! the first time, only 12 minutes.
then, you add the pecan peanut butter topping and place it back in the oven for 27 minutes.
the shortbread is honestly a PERFECT texture. it’s not super hard but not too soft. i love something in between for a crust and depending on the recipe.
for this one, it’s amazing. for the spices, i just use cinnamon and nutmeg! you need 1/2 tbsp of cinnamon and 1/4 tsp of nutmeg.
here are some other amazing recipes from my blog that you might love around the holidays!
The Best Vegan Apple Pie Rolls
Single Serving Apple Pie With Butter Crust (V+GF)
Vegan and Gluten-Free Snickerdoodle Tahini Muffins
The Best Vegan and Gluten Free Cinnamon Rolls
Vegan Pumpkin Chocolate Chip Cookie Skillet
Mini Gluten Free Vegan Apple Pies
Vegan Pumpkin Chocolate Chip Cookie Skillet
Healthier Mini Vegan Pumpkin Spice Cupcakes
The Best Vegan Pumpkin Spice Rolls
here’s everything you need to make Vegan and Gluten-Free Peanut Butter Pecan Bars
- gluten free all purpose flour
- almond flour
- vegan butter
- maple syrup
- peanut butter
- corn starch or arrowroot powder
- vanilla extract
are you going to make my Vegan and Gluten Free Peanut Butter Pecan Bars?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan and Gluten-Free Peanut Butter Pecan BarsCourse: Bars, DessertsDifficulty: Easy
1 cup gluten free baking flour
2/3 cup almond flour
1/3 cup in between cold and room vegan butter (leave out for a few min)
1/4 cup maple syrup
- peanut butter pecan topping
10 ounces chopped raw pecans
1 tbsp corn starch or arrowroot powder
1/3 cup maple syrup
1/3 cup vegan butter
1/3 cup peanut butter
1 tsp vanilla extract
1/2 tbsp cinnamon
1/4 tsp nutmeg
1/2 cup dairy free milk
- preheat the oven to 350 degrees.
- mix the crust ingredients in a food processor until a smooth and thick dough forms.
- line an 8 x 11 parchment baking pan and spread out the dough. it should be about 1/3 inch thick.
- bake at 350 degrees for 12 minutes.
- in the meantime, add all pecan topping ingredients but the dairy free milk and bring to a boil. cook on medium heat for 4 minutes and stir often.
- then, add the dairy free milk, cook another 3 minutes or until the filling is pretty thick.
- add on top of the crust and bake again at 350 for 27 minutes.
- cool down, cut into bars and then enjoy!