How To Make Gluten-Free Salted Caramel Pecan Bars: A Step-By-Step Guide

For precise ingredient measurements, detailed instructions, and additional tips, please refer to the recipe card at the bottom of this page.

Creating these exquisite Gluten-Free Salted Caramel Pecan Bars is a straightforward process, broken down into two main stages: preparing the shortbread crust and then crafting the rich caramel pecan filling. Follow these steps for a perfect batch every time.

Start With The Perfect Gluten-Free Brown Sugar Shortbread Crust

The foundation of these bars is a tender, flaky shortbread crust with a hint of brown sugar for added depth. Getting this right is crucial for the overall success of the dessert.

1. Preheat Oven & Prepare Pan: Begin by preheating your oven to 350 degrees F (175 degrees C). Line a square metal 8-inch (20 cm) baking pan with parchment paper, leaving an overhang on two sides to easily lift the baked bars out later. This prevents sticking and makes removal a breeze.
2. Mix Up The Crust Dough: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream together the softened butter, brown sugar, and granulated white sugar. Beat on medium speed for 1-2 minutes until the mixture is light, visibly creamy, and fluffy. Next, gradually add the gluten-free measure-for-measure flour and salt. Mix on low speed just until the flour is moistened and the mixture resembles coarse crumbs. It’s important not to overbeat at this stage; you want small, crumbly pieces of dough, not a cohesive ball, to achieve that classic shortbread texture.
3. Prepare For Baking: Carefully pour the crumbly crust mixture into your prepared baking pan. Using the back of a flexible spatula, your fingertips, or the flat bottom of a glass or measuring cup, firmly press the shortbread mixture evenly across the bottom of the pan. Make sure it extends all the way to the edges, forming a smooth, compact layer. This creates a solid barrier, preventing the gooey filling from seeping underneath during baking. Finally, use a fork to gently prick the crust 9-12 times across its surface. This allows steam to escape while baking, preventing the crust from puffing up unevenly.
4. Bake Crust & Cool Slightly: Bake the prepared crust in the preheated oven for 18-20 minutes, or until its edges are lightly golden brown and the center appears set and slightly firm. Once baked, remove the pan from the oven and set it aside to cool for a few minutes. This brief cooling period helps the crust set further while you prepare the irresistible salted caramel pecan filling.

Then, Craft The Irresistible Salted Caramel Pecan Filling

This filling is the heart of these bars – a rich, buttery, and perfectly sweet caramel studded with crunchy pecans, all made without corn syrup!

1. Initiate The Caramel Mixture: While your shortbread crust is baking and cooling, turn your attention to the filling. In a medium-sized, heavy-bottomed saucepan, combine the butter, packed brown sugar, honey, coconut cream (or heavy cream/half-and-half), and salt.
2. Cook To A Boil: Place the saucepan over medium heat. Whisk the mixture continuously until it comes to a full, rolling boil. Once boiling, continue to whisk regularly and boil for exactly 3 minutes. During this time, the surface will become foamy and the color may lighten slightly as the sugars caramelize and thicken. This precise boiling time is key to achieving the perfect consistency without corn syrup.
3. Finish The Filling: Immediately remove the saucepan from the heat. Stir in the roughly chopped pecans and vanilla extract. Mix thoroughly until all the pecans are fully coated in the glistening salted caramel mixture. You’ll notice the caramel has thickened considerably as it cools slightly off the heat.
4. Pour Over Crust: With care, pour the warm salted caramel pecan mixture evenly over the partially cooled shortbread crust in the prepared pan. Gently use a flexible spatula to spread the filling all the way to the edges, ensuring an even layer. Be mindful not to press too hard or scrape the crust with the pecans.
5. Final Bake & Cool: Return the pan to the oven and bake at 350 degrees F (175 degrees C) for another 10-12 minutes. The bars are ready when the edges of the filling are set, but the center still has a slight, delicate wobble. This “wiggly center” is crucial because the bars will continue to cook and set as they cool out of the oven. If you over-bake them, the filling may become overly stiff and chewy, losing that desirable soft and gooey texture.
6. Garnish & Serve: Once removed from the oven, if desired, lightly sprinkle the top with flaky sea salt for an extra pop of flavor and visual appeal. Allow the gluten-free pecan bars to cool completely to room temperature before attempting to cut them into squares. This patience is vital; cutting them warm will result in a messy, dripping filling. To expedite cooling, you can place the pan in the refrigerator. Enjoy them immediately, store any leftovers in an airtight container at room temperature for 1-2 days, or freeze them for up to 2 months for future enjoyment.

Expert Tips For Crafting The Best Gluten-Free Salted Caramel Pecan Bars

Elevate your baking game and ensure every batch of these gluten-free pecan bars is a masterpiece with these essential tips.

• Always Store Your Pecans In The Freezer! Pecans, like most nuts, have a high natural fat content, which makes them susceptible to going rancid quickly when exposed to air and warmth. To preserve their fresh, buttery flavor and extend their shelf life significantly, always store them in an airtight bag or container in the freezer. Fresh pecans can last about 2 months at room temperature, up to 9 months in the refrigerator, and an impressive 1-2 years in the freezer. Using fresh, flavorful pecans is key to the overall taste of your bars.
• Use Softened (Not Warm or Melted!) Butter For The Shortbread Crust. The temperature of your butter is paramount for achieving a light, tender, and flaky gluten-free shortbread crust. You’re aiming for butter that is truly “softened,” meaning it should still feel cool to the touch and yield slightly when you gently press it with your finger, leaving a small indentation. Crucially, your finger should not easily sink deep into the butter, nor should the butter appear shiny or greasy—these are signs it’s too warm or beginning to melt. Conversely, it shouldn’t be rock-hard straight from the fridge, which would make creaming impossible. Properly softened butter creams beautifully with sugar, incorporating air for a delicate crumb.
• An Easy Trick To Pat Down Your Shortbread Crust. Achieving an evenly pressed, smooth shortbread crust is simpler than you think. While fingertips work, they can create uneven divots and make it harder to get a perfectly smooth surface. For a professional, uniform base, use the flat bottom of a drinking glass or a sturdy measuring cup. Alternatively, the back of a flexible spatula works wonderfully for pressing the crumbly mixture firmly and evenly into the pan, ensuring a consistent thickness and a clean edge for your filling.
• Don’t Over-Bake The Filling! This is perhaps the most critical tip, especially when making pecan bars without corn syrup. It’s essential to remove the bars from the oven when the center of the filling still shows a slight, gentle wobble. They will continue to firm up and set as they cool on the countertop. If you bake them until the center is completely firm in the oven, you risk overcooking the caramel filling, which can result in a stiff, overly chewy texture rather than the desired soft, gooey, and melt-in-your-mouth consistency. Embrace the wobble for perfectly tender bars!
• Cool Completely Before Slicing. Patience is a virtue when it comes to these bars. While tempting to dig in immediately, allowing the bars to cool *completely* is essential. The caramel filling needs time to fully set, ensuring clean, beautiful slices. Placing them in the refrigerator for an hour or two can speed up this process significantly.

FAQ – Your Questions About Gluten-Free Pecan Bars Answered

Do You Chop Pecans Or Leave Them Whole For Pecan Bars? For the best texture and ease of eating, I strongly recommend roughly chopping the pecans. This approach offers several advantages: it creates a more beautiful presentation with varying sizes of nut pieces, helps distribute the pecans more evenly throughout the caramel filling, and makes the delicious bars much easier to slice into neat squares later on. While you want good-sized pieces for crunch, avoid mincing them too finely, as you’ll lose that satisfying pecan bite.

Can You Freeze Pecan Bars? Absolutely! These gluten-free pecan bars freeze beautifully, making them an excellent make-ahead dessert or a convenient treat to have on hand. Once baked and completely cooled, cut the bars into individual squares. Arrange them in a single layer within a freezer-safe airtight container or bag. If you need to stack layers, separate them with parchment or waxed paper to prevent sticking. Properly frozen, they will maintain their quality for about 6-8 weeks, ready to be thawed and enjoyed whenever a craving strikes.

Can I Use Another Kind of Gluten-Free Flour? For these particular pecan pie bars, I highly recommend sticking to a measure-for-measure gluten-free flour blend that contains xanthan gum. Single-ingredient gluten-free flours such as coconut flour, almond flour, or oat flour are not suitable substitutes for this recipe. They absorb liquids differently and have unique textural properties that will not achieve the delicate, flaky shortbread crust or the desired consistency of the filling. Using a dedicated 1:1 blend ensures predictable and delicious results, mimicking traditional flour baking more closely.

Can I Make These Dairy-Free? Yes, you absolutely can! To make these bars entirely dairy-free, simply use a high-quality dairy-free butter alternative (ensure it’s suitable for baking) for both the crust and the filling. For the creamy component in the filling, use full-fat coconut cream (from a can, chilled, scooping out the thick cream on top) or your favorite dairy-free heavy cream alternative. Ensure all other ingredients, like vanilla extract, are also dairy-free if that’s a strict requirement.

What Tools Do I Need To Make These Bars? You’ll need a few basic kitchen tools: an 8×8 inch metal baking pan, parchment paper, a stand mixer with a paddle attachment or a large bowl with a hand mixer, a medium saucepan, a whisk, a rubber spatula, and a sharp knife for cutting. A kitchen scale for precise ingredient measurement (especially flour) is also highly recommended for consistent results in gluten-free baking.

More Gluten-Free Bars To Try

Gluten-Free Cranberry Crumble Bars

Gluten-Free Key Lime Pie Bars

Gluten-Free Pumpkin Bars With Whipped Frosting

Gluten-Free Raspberry Bars

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