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Gluten Free Pecan Bars

These delicious bars are great with a cup of coffee


Prep time


Cooking time


Total time




  • 1 cup butter (plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature plus more for the pan)
  • 3/4 cups light brown sugar (packed)
  • 1/2 teaspoon salt
  • 3 cups gluten free flour
  • 1 cup unsalted butter
  • 1 cup light brown sugar (packed)
  • 1/4 cup honey (plus two tablespoons)
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 cups pecan halves (8 ounces)
  • 1/2 teaspoon pure vanilla extract


Preheat oven to 375°F. Brush a 9x13-inch baking pan with melted butter. Line pan with parchment paper, letting it slightly overhang on all sides. Butter the parchment paper and set aside.


Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until the mixture is light and fluffy. You will mix for about 2 minutes. Mix in salt and then add gluten-free flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing the dough until it begins to come together in large clumps.

Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire cooling rack let it cool completely. Reduce oven to 325°F.


Put the butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat. Bring mixture to a boil, stirring constantly until the mixture coats the back of a spoon, about 1 minute. Remove pan from heat and pour filling into the cooled crust.

Bake until filling bubbles, about 15 to 20 minutes. Carefully transfer to a wire cooling rack and let it cool completely. Run a paring knife around edges of the pan and invert onto the cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. 


Bars can be stored in an airtight container at room temperature for up to 1 week.